Pepper Steak

5 from 3 votes

This pepper steak is like something you would get in a restaurant, with tender and juicy beef and peppers that add a delicious crunch.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Asian

Keyword: Slow Cooker Pepper Steak Recipe

Servings:

Calories: 258kcal

Ingredients

¼ cup soy sauce, low sodium
1 tablespoon dry sherry
2 teaspoons granulated sugar
¾ teaspoon minced garlic
½ teaspoon grated ginger
½ teaspoon sesame oil
1 pound London broil, cut into ¼-inch thick by 2-inch-sized pieces
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons peanut oil, divided in half
½ large red bell pepper, cut into 1-inch pieces
½ large green bell pepper, cut into 1-inch pieces
½ large yellow onion, cut into 1-inch pieces
sesame seeds, optional garnish

Instructions

Whisk together the low-sodium soy sauce, dry sherry, granulated sugar, minced garlic, grated ginger, and sesame oil in a small bowl.
In a large bowl with the sliced pieces of London broil beef, pour half the sauce mixture over the meat and toss to coat. Set aside.
Add the cornstarch and water to the small bowl with the remaining sauce. Whisk again to incorporate the cornstarch until no lumps remain. Set aside.
To a large, heavy-duty skillet, on medium-high heat, add 1 tablespoon of peanut oil to the skillet. Once the oil is hot, add the sliced beef in a single layer to the skillet. Be sure to use a slotted spoon to allow any excess sauce to remain in the bowl. You can pour the extra sauce back into the small bowl with the rest of the sauce.
Cook the meat for 3 to 4 minutes per side or until your beef is browned and cooked through. Remove the browned meat from the skillet and place it onto a plate while you cook the vegetables.
Add the remaining 1 tablespoon of peanut oil and the pieces of red bell pepper, green bell pepper, and yellow onion to the hot skillet. Cook the vegetables for 2 to 3 minutes or until they are lightly seared and softened. You want them to still have a slight firmness and not get overly soft.
Add the browned beef slices back to the skillet, turn the heat down to medium and add the reserved sauce. Stir to evenly coat all the beef and vegetables with the sauce. You may need to give the sauce a quick whisk to reincorporate any cornstarch that may have settled to the bottom of the bowl.
Cook for an additional 30 seconds to 1 minute or just until the sauce thickens and gets glossy. Remove from the heat.

Notes

You should try to have all your peppers, onions, and beef slices roughly the same size. You are looking for bite-size pieces. Depending on the size of your vegetables, you are aiming for ½ to ¾ cup of each type of vegetable when cut into pieces.
You can easily double this recipe (especially if your London broil is a 2-pound-sized one). You will just need to note that the total cook time will be doubled because you will need to brown your meat in 2 batches to avoid steaming your meat in an overcrowded skillet. You will

Nutrition