Tender strips of beef, sweet onions, and colorful bell peppers simmered in a rich, savory sauce! This old-fashioned comfort food is easy to make, full of flavor, and perfect served over warm rice. ❤️
Ingredients
- 1½ lbs beef sirloin or flank steak, thinly sliced
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon brown sugar (optional)
- ½ teaspoon black pepper
- Salt, to taste
- Cooked white rice, for serving
Instructions
- Prepare the beef: Slice the steak thinly against the grain. Season lightly with black pepper and a little salt.
- Brown the steak: Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches for 2–3 minutes, until browned. Remove and set aside.
- Cook the vegetables: In the same skillet, add the onion and bell peppers. Cook for 4–5 minutes until slightly softened. Add the garlic and cook for another 30 seconds.
- Make the sauce: In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, and brown sugar, if using. Pour into the skillet and bring to a gentle simmer.
- Combine everything: Return the beef and its juices to the skillet. Simmer until the beef is tender and cooked through. For tougher cuts, allow extra time and add more broth if needed.
- Thicken the sauce: Mix the cornstarch with cold water until smooth. Stir it into the skillet and cook for 1–2 minutes, until the sauce thickens.
- Serve: Spoon the pepper steak and onions over hot white rice and enjoy!
💡 Tip: For the most tender beef, slice it thinly against the grain and avoid overcrowding the skillet when browning.
❤️ Question: Do you prefer pepper steak served over white rice or mashed potatoes?