This Classic Pepper Steak recipe combines tender strips of beef, colorful bell peppers, and onion in a rich, savory sauce with Asian-inspired flavor. Serve it over fluffy white rice for a comforting, nostalgic meal.
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A Note From My Kitchen
Pepper Steak is one of those classic mid-century American comfort food recipes that was on the dinner table in so many homes throughout the 1950s, ’60s, and ’70s. Inspired by similar dishes served at Chinese-American restaurants, it was adapted into an easy weeknight meal using familiar, budget-friendly ingredients.
What makes my recipe different? Most Pepper Steak recipes quickly stir-fry the beef and vegetables before adding the sauce. Instead, I let the beef gently simmer in the sauce before adding the peppers and onion. It takes a little longer, but the result is fork-tender beef that’s well worth the wait.
If recipes like this bring back fond memories, be sure to check out some of my other nostalgic favorites, including Tamale Pie, Homemade Salisbury Steak, Catalina Chicken, and Mini Meatloaves. They’re all updated for today’s kitchen while staying true to the flavors so many of us grew up with.
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Pin ItIngredient Notes
- Beef: Round steak is the classic choice for Pepper Steak and a great budget-friendly option. If you’d like an even more tender result, use top sirloin steak. I haven’t tested this recipe with pre-sliced stir-fry beef strips, but it should work just fine. The cut can vary by store, so results may differ slightly.
- Paprika: Be sure to use regular paprika, not smoked paprika. It adds rich color and mild flavor without overpowering the other ingredients.
- Bell peppers: I like to use one green and one red bell pepper for a colorful presentation, but any combination will work.
- Garlic and ginger: Fresh garlic and ginger are always a great choice, but I’m all for shortcuts! Feel free to substitute jarred minced garlic (“jarlic”) and refrigerated ginger paste.
- Beef broth and soy sauce: I recommend reduced-sodium beef broth and soy sauce to keep the sauce from becoming overly salty.
- For serving: I love serving Pepper Steak over fluffy cooked white rice, but brown rice is a great choice too.
How to Make Classic Pepper Steak
- Slice and coat the beef. Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet. Slice the steak about ¼-inch thick against the grain, then cut it into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat.
- Brown the beef. Sear the beef in batches in a little oil until browned, then transfer it to a plate.
- Cook the aromatics. Add the garlic, ginger, and tomato paste to the skillet and cook until fragrant.
- Simmer the beef. Stir in the beef broth, soy sauce, sugar, and black pepper. Return the beef to the skillet and simmer until tender.
- Add the vegetables. Stir in the bell peppers and onion and cook until crisp-tender.
- Thicken the sauce. Stir in the cornstarch slurry and cook until the sauce has thickened.
Valerie’s Tips
- Tenderize round steak. If you’re starting with a whole round steak, a few gentle taps with the textured side of a meat mallet will help ensure fork-tender results. You can skip this step if using top sirloin or pre-sliced sirloin beef strips.
- Slice against the grain. This shortens the muscle fibers and makes every bite more tender. If using round steak, don’t skip the quick pass with a meat mallet.
- Brown the beef in batches. Overcrowding the skillet will cause the beef to steam instead of brown, so cook it in two batches for the best flavor.
- Let the beef simmer gently. Resist the urge to rush this step. A gentle simmer is the key to transforming round steak into fork-tender bites.
- Keep the peppers crisp-tender. Add the peppers and onion near the end of the cooking time so they stay colorful and retain a little texture.
- Adjust the sauce consistency. If you’d like a little more sauce for serving over rice, stir in a splash of additional beef broth before thickening.
Storage and Reheating
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm leftovers in a skillet over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Individual portions can also be reheated in the microwave in 30-second increments until warmed through.
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Classic Pepper Steak
Ingredients
- 1¼ pounds round steak or top sirloin, thinly sliced against the grain
- 1 tablespoon paprika, (regular, not smoked)
- 2 tablespoons neutral oil, divided
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger or ginger paste
- 1 tablespoon tomato paste
- 1¼ cup low sodium beef broth
- ¼ cup less sodium soy sauce, or tamari for gluten-free
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 2 medium bell peppers, thinly sliced (green + red is ideal)
- 1 cup thinly sliced yellow onion
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Cooked white rice, for serving, optional
Instructions
- Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet to lightly tenderize it. Slice it thinly (about ¼-inch) against the grain into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat.
- Heat 1 tablespoon oil in a large skillet over MEDIUM-HIGH heat. Add half the beef in a single layer and cook until browned. Use kitchen tongs or a slotted spoon to transfer to a plate and repeat with the remaining beef.
- Reduce the heat to LOW and add the garlic, ginger, and tomato paste to the oil left behind in the empty skillet. Cook, stirring, for 1 to 2 minutes. Add the beef broth, soy sauce, sugar, and black pepper and stir to combine. Return the beef and any accumulated juices to the skillet. Bring to a simmer, then reduce the heat to LOW, cover, and cook for 25 to 30 minutes, or until the beef is tender.
- Add the bell peppers and onion. Cover and cook for an additional 5 minutes, or until crisp-tender.
- In a small bowl, whisk together the cornstarch and water. Add to the skillet and cook, stirring, until the sauce has thickened. Remove from the heat.
- Serve over rice if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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