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Better Than Chinese Take Out Near Me: Homemade Pepper Steak

This easy and delicious pepper steak combines tender top sirloin beef with a sweet-and-savory soy sauce marinade, crisp bell peppers, onions, and juicy tomatoes. It's the perfect balance of protein and vegetables in a flavorful sauce that rivals any local Chinese restaurant.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 312
Ingredients Method Nutrition

Ingredients
  

  • 1 pound beef top sirloin steak
  • 3 tablespoons vegetable oil divided
  • 1 green bell pepper cut into 1-inch squares
  • 1 red bell pepper cut into 1-inch squares (for color variety)
  • 1 medium onion cut into wedges
  • 2 large tomatoes cut into wedges
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • ½ cup beef broth
  • 2 tablespoons soy sauce low-sodium preferred
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon sugar
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional for heat
  • Cooked white rice for serving
  • Green onions sliced for garnish

Method
 

  1. Slice the beef top sirloin steak into ½-inch thick strips across the grain. This cutting technique ensures tender meat.
  2. In a small bowl, whisk together the soy sauce, beef broth, sugar, black pepper, and cornstarch dissolved in 2 tablespoons of water to create your sauce. Set aside.
  3. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  4. Add the beef strips to the hot oil in a single layer (work in batches if needed). Cook for 2-3 minutes until browned on all sides but still slightly pink in the middle. Transfer to a plate and set aside.
  5. Add the remaining 1 tablespoon of oil to the same wok. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
  6. Add the bell peppers and onions to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender but still vibrant in color.
  7. Return the beef to the wok along with any accumulated juices.
  8. Pour the sauce mixture into the wok, stirring constantly as it thickens, about 1-2 minutes.
  9. Add the tomato wedges and gently toss to combine, cooking just until warmed through, about 1 minute. You want them to maintain their shape.
  10. Taste and adjust seasoning if needed. Add red pepper flakes if you desire more heat.
  11. Serve immediately over hot white rice and garnish with sliced green onions.

Nutrition

Calories: 312kcalCarbohydrates: 17gProtein: 26gFat: 15gSaturated Fat: 3gCholesterol: 69mgSodium: 972mgFiber: 2gSugar: 10g
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