Pepper Steak

Thursday, May 13, 2021

When you need something fast, and all those summar csa peppers are coming out of your ears! 

Often times, I don't feel like cooking anything - but this one is so quick and tasty, it never gets old.  Fresh crisp peppers, with tender steak with a hint of ginger and garlic.

Pepper Steak

Servings:    4

Prep time:    20  |

Cooktime:    15  |


  • 1/4 lbs. top sirloin steak (I used filet, because why not?)
  • 1/3 cup low-sodium chicken broth
  • 3 Tbsp soy sauce*
  • 1 Tbsp rice vinegar
  • 1 Tbsp granulated sugar
  • 2 tsp cracked black pepper
  • 2 tsp dark sesame oil
  • 1 Tbsp cornstarch
  • 6 tsp vegetable oil, divided
  • Salt
  • 1 red bell pepper, chopped into bite size pieces
  • 1 green bell pepper, chopped into bite size pieces
  • 6 green onions, white portions sliced, green portion chopped into 2-inch pieces
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced fresh ginger


  1. Cut your filet into small 1/3 inch strips, since filets are very tender, you don't need to go any thinner than this.  Set aside.
  2. In a small bowl/dish,  add the broth, soy sauce, rice vinegar, rice wine vinegar, pepper, sesame oil and cornstarch, whisk until combined, then set aside.  I chose to leave out the sugar, but if you like it, use it.
  3. Chop into bite size pieces, per instructions and set aside.
  4. Preheat a cast iron skillet, or other flat skillet of your choice.  Add a couple of teaspoons of oil and allow that to heat to almost smoking, then add the beef, half at a time so it sears, not steams.  Remove as it's done into a dish, and cooking remaining beef.
  5. Add a tsp of oil to your pan then add the peppers and saute until they start getting a little char to them - the heat should be high enough at this point the vegetables should not be getting watery.  This take about 3-5 minutes, add the green onion, garlic, and ginger, sauteing only an additional minute or two.
  6. Add the beef back into your pan, clear a spot in the center and add your liquid mixture, stirring constantly, until it thickens slightly.  Viola - you're done.
  7. Serve over white rice at your choosing, or perhaps some rice noodles for a variation.

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