Easy Pepper Steak Recipe - How to Make Pepper Steak - The Pioneer Woman

Will Dickey

Do you ever find yourself sitting on the couch, craving your favorite Chinese takeout dishes like pepper steak, orange chicken, or beef and broccoli stir fry, but you're too tired to get up, go out, and pick it up? We hear you. Thank goodness it's so easy to make them at home. This pepper steak recipe only takes a half hour from start to finish—and all you need is a good skillet.

What is pepper steak?

It's right there in the name: peppers and steak! Although common on many Chinese restaurant menus in America, pepper steak is not a traditional Chinese dish; it's a dish that was created by enterprising Chinese restaurant owners who were seeking to acquaint diners with the techniques and dishes of their homeland. Like any classic stir-fry, pepper steak consists of meat cooked hot and fast, accompanied with tenderly cooked vegetables, and a sweet-and-savory sauce.

What's the best meat for tender pepper steak?

We call for top sirloin steak in this recipe, but flank steak or skirt steak would work just fine. It's less about the type of steak and more about how quickly the steak is cooked. Overcooked steak results in tough steak, so cook it hot and fast, and then get it out of the skillet quickly. The meat will continue to cook as it rests, and then will cook a little more when the steak is reheated after the vegetables are cooked. One more tip: always slice meat against the grain! Look for the direction that the muscle fibers are running, then slice across them. The resulting bites will be more tender and delicious.

Do I need a wok to make pepper steak?

You don't need a wok to make pepper steak—any skillet will do. We love using a cast-iron skillet for its superb searing capabilities, but a regular nonstick skillet is just fine. However, be sure to use wooden utensils if using a nonstick pan to preserve your pan's surface.

Yields: 4 - 6 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 0 mins

Total Time: 0 hours 30 mins

1/4 c.

reduced-sodium soy sauce

1/2 c.

reduced-sodium chicken broth

1/4 c.

sherry cooking wine  

2 tbsp.

oyster sauce

1 tbsp.

cornstarch

2 tbsp.

vegetable oil, divided

1 lb.

top sirloin steak

1 tsp.

ground black pepper

1/2 tsp.

Chinese 5-spice

2

bell peppers, cut into 1-inch pieces 

3

garlic cloves, thinly sliced

Cooked white rice, to serve

Sliced green onion and sesame seeds, for garnish

1. In a small bowl, whisk together the soy sauce, broth, cooking wine, oyster sauce, and cornstarch until smooth. Set aside.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sprinkle the steak evenly with pepper and Chinese 5-spice. When the oil is shimmering, add the steak to skillet. Cook until browned on both sides, about 2 minutes per side. Remove the skillet from heat. Transfer the steak to a cutting board; let it rest 5 minutes. Slice the steak against the grain into 1-inch pieces.
3. Heat the same skillet over medium heat; add the remaining 1 tablespoon oil. Add the peppers to skillet; cook, stirring often, until just tender, about 3 minutes. Stir in the garlic and cook 1 minute. Whisk the soy sauce mixture once again and add it to the skillet along with the sliced steak; simmer the sauce until it thickens, 1 to 2 minutes.
4. Serve the pepper steak over cooked rice and garnish with scallions and sesame seeds, if desired.

For a more authentic Chinese takeout flavor, substitute Shaoxing cooking wine for the sherry cooking wine.

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