Pepper Steak

Pepper Steak is an easy recipe but it can be a little tricky. If you over cook the steak, the steak will be tough to eat. So that is why many people stay away from making pepper steak themselves. All you have to remember is that this steak cooks really fast, and it continues to cook once you turn off the stove. So I recommend cooking to the times recommended. Another way to make outstanding pepper steak, is make sure you give it enough time to marinate. The meat is more tender and the flavors deepen the longer it marinates.

This is a wonderful meal to make for lunch or dinner. I also like that you can add as many vegetables as you like. You also are in control of how thick or thin you like your veggies. You can make everything to your exact tastes. This recipe is great for families, date night at home, get-togethers, or just any time. Also, consider making sometimes with pineapple chunks, mushrooms, and/or asparagus.

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Ingredients

Recipe makes 12 servings (for smaller households, half the recipe)

3 lbs of beef lion sirloin or bottom round steak (also my find as fajita steak)
1 red bell pepper (chopped in large chunks)
2 green bell peppers (chopped in large chunks)
2 medium or large yellow onions (chopped in large chunks)
6 Tablespoons of soy sauce
2 teaspoons of coarse black pepper
6 garlic cloves, minced or 6 teaspoons of minced garlic
Vegetable oil
2 teaspoons of garlic ginger paste

For The Sauce

2 packets of brown gravy mix
1/2 teaspoon of ground ginger (or more to taste)
1 teaspoon of coarse black pepper
2 cups of cold water
4 Tablespoons of soy sauce

Supplies

Large deep pan
Cutting board
Kitchen shears
Large bowls with lid
Whisk
Measuring cup and spoons

Directions For Pepper Steak

Start by rinsing off the steak and then cutting into 1/2 inch strips. So if the steak pieces seem too long, then cut them in half. Place the cut strips into a large bowl that has a cover.

Then toss the steak with 6 Tablespoons of the soy sauce and the coarse black pepper.

For a more tender steak, marinate in the fridge for up to 8 hours. You can cook directly, but I strongly recommend marinating first.
Once your steak is ready to cook. Start by making the rice, if you are having rice, because the steak cooks very quickly.
Next, chop up the garlic, bell peppers, and onions, then set to the side. I cut them about 1 inch in thickness, but feel free to cut to your desired size for veggies. You can also slice the veggies instead of cubes.

Now, make the sauce. Because everything cooks so fast, make the sauce before continuing. Just combine the sauce ingredients and mix well with a whisk.

Then, add vegetable oil to the bottom of the skillet. You add just enough oil to cover the bottom of the pan. Next, turn the heat on high and get the pan hot. Then add the steak in batches. So you only want to cook the steak in one layer and just until browned. Remove, the first batch and then cook the rest of the meat until all has been browned. So the middle will be pink still and that is okay. The meat will continue to cook once you add it all in with the veggies and sauce.

Now that the meat is all browned and set to the side, coat the bottom of the pan with a little more vegetable oil. Reduce the heat to medium, and then add in the minced garlic, garlic ginger paste, chopped bell peppers, and onions and then sauté for 6-7 minutes.

Then add in the sauce and mix well. Then add in the beef strips (along with the juices) and cook and stir until sauce is thickened and peppers are tender. So this should be about another 4-5 minutes. Check the steak to see if it is to your desired wellness. If so, remove skillet from heat.