Easy Pepper Steak
This Easy Pepper Steak recipe can be ready to go in 30 minutes, and is full of the great Chinese pepper steak flavors we all love!
Ok, friends. Instead of raving about how much I love pepper steak today, wanna learn a little behind-the-scenes secret about food blogging?
Most of the “dinner” recipes I make for the blog actually are not cooked anywhere near dinnertime.
I know. (Insert sad-faced emoji.)
Instead, just about every recipe I make for the blog is cooked around 10am. (Insert sunshine emoji! How do I type anymore without emoji’s?!?)
It’s true. When I began food blogging, and learning more about photography, I learned that natural light is king queen when it comes to getting good photos. And in my place, it just so happens that the best light seems to happen between 10am-2pm. Gah.
So cocktails? 10am. Decadent chocolate desserts? 10am. Easy Pepper Steak? You guessed it.
I call it the early-early-early food-blogging-bird special. :)
Still, that doesn’t mean that I don’t snack along the way. And then count down the hours until I can reheat all of these delicious food at a, you know, normal time of the day — as I did yesterday with this pepper steak. After a crazy day of meetings and errands and cooking, I was so excited to come home to this delicious comfort food for dinner. We used to make pepper steak all the time growing up, and it is still a classic that can’t be beat in my book.
And it can be made in 30 minutes, give or take time for marinading the beef. Score.
Often times I load it up with many more veggies, but I decided to go “classic” with just peppers and scallions for this recipe. Although for a fun twist, I used those cute little sweet mini peppers (my favorite!), and served it over quinoa instead of rice.
However you make it, and whatever time of the day, I guarantee it’s a good one.
Easy Pepper Steak
This easy pepper steak stir-fry is full of great flavor!
Ingredients:
Marinade Ingredients:
- 1/4 cup soy sauce
- 1/3 cup water
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. corn starch
- 1/8 tsp. coarsely-ground black pepper (or more/less to taste)
Pepper Steak Ingredients:
- 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
- 2 Tbsp. olive oil
- 12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
- 2 scallions, sliced diagonally into 1 inch pieces, white and green pieces separated
- 2 Tbsp. minced fresh ginger
- 4 garlic cloves, minced
Directions:
To Make The Marinade:
Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.
To Make The Pepper Steak:
Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
Add the remaining 1 Tbsp. oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.
Serve immediately over rice or quinoa.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
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This is so good! I didn’t have scallions in the fridge, but I had a couple of leftover shallots, so I used those. Fantastic! And easy prep for my night shift. Just as good warmed up for a midnight dinner as right off the stove. Thanks!
Thanks Sara — we’re happy you enjoyed it! :)
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Do you think this could be made ahead of time and then frozen?
We haven’t tried that Kelsey, but we think that should be fine! :)
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I made this for dinner tonight. My husband and I loved it. This recipe will definitely go into rotation. Thank you!
We’re so glad to hear it was a hit, Kathy! :)
Made this my family love it! Want to make it for a friend but she can’t eat red meat. Can this be made with chicken? Looking to make next week for her visit.
Yes, you could do this with chicken instead! And we’re so glad you and your family enjoyed this! :)
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Do not freeze scallions, they develop an off taste and texture.
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Hi. Can regular onions be used or will it alter taste? Thanks.
Hi Deb! You can definitely add a white/yellow onion to this if you want. If you do, we’d recommend browning it. We hope you enjoy!
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This was so yummy. We made it tonight and everyone just loved it. Thank you for the recipe.
Thanks, Sharon, we’re so happy it was a hit!
Tonight was the second time, the first time I went easy on the ginger and peppers and it was good, but not fabulous, tonight I made it exactly as written, and the flavors were really balanced and so delicious! Thank you!
Thank you, Kit, we’re happy to hear you enjoy the recipe!
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Thank you for this recipe! I’ve made it a few times and my husband LOVES it!
Awesome, so happy to hear it!!
So easy to make! && the kids love it!
Love love love it! My mother used to make this when I was a child… I’ve been using her recipe for ages. I think I have new way to make it! Thank you for sharing
Do you have the calories per 1 cup serving?
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Ali, I just made this for dinner! As usual your recipes never let me down. Family had seconds too. Thank you!
Awesome, so glad to hear it!!
Omg I made this and it was so bomb!! My husband was like oh you have to make this again! Great recipe to serve up in 2018 ;)
Yummy to my tummy!
Made as written. So flavorful, my husband and I really enjoyed it
I tripled the amount of garlic and ginger and let the meat marinate for most of the afternoon! I served it over black and red quinoa! Perfect!
I made it today I love it, my family loves it too. Thanks so much.
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I know it’s an old recipe post but I made it for the first time tonight. Very good! Even my son who is not much of a beef fan enjoyed it. Made it as is but increased the marinade ingredients because we had more than 1lb. Beef. Will definitely make it again!
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Great recipe! I simply added a little sesame oil and chili oil to the marinate. BTW, here’s an interest fact: In China and other parts of Asia, it’s considered bad luck or taboo to stick chopsticks into rice so that they stand straight up (vertically). The visual looks too much like incense sticks burned at temples, often as offerings to dead ancestors. Vertical chopsticks are used as a symbol of death. Innocently, I did this once as an exchange student in China during dinner with my host family. The family was VERY QUICK to correct me and nicely explain their concern over my action.