Simple Pepper Steak Recipe

Ingredients

• 15 ml (1 tablespoon)cornflour
• ¼ teaspoonsalt
• ¼ teaspoonground black pepper
• 454 g (1 pound)beef fillet or sirloin, thinly sliced
• 30 ml (2 tablespoons)oil
• 2–3 cloves, mincedgarlic
• 1 small, roughly choppedonion
• 1 large, cored, deseeded and cut into stripsred pepper
• 1 large, cored, deseeded and cut into stripsgreen pepper
• 28 g (2 tablespoons)butter
• to tastesalt and pepper
• 45 ml (3 tablespoons)soy sauce
• 60 ml (¼ cup)water
• 1 teaspooncornflour

Instructions

1. 1

   Coat the beef

   Mix 1 tablespoon of cornflour with ¼ teaspoon of salt and ¼ teaspoon of ground pepper in a bowl. Add the beef slices and turn them so they are coated.

2. 2

   Cook the vegetables

   Heat the oil in a large pan or wok over a medium-high heat. Fry the garlic and onion until tender and fragrant, then add the peppers and cook for 2–3 minutes, stopping when they are only partly cooked. Lift them out and set aside.

3. 3

   Brown the beef

   Turn the heat to high and add the butter and beef strips. Cook for 2–3 minutes, just until lightly browned; avoid cooking the beef for too long so it stays tender and juicy.

4. 4

   Mix the sauce

   Meanwhile, stir the water, soy sauce and 1 teaspoon of cornflour together in a small bowl to make a slurry. Pour it into the pan with the beef and return the peppers to the pan.

5. 5

   Finish the dish

   Taste and add salt and pepper as needed. Cook for about another minute, keeping the peppers slightly crisp.

6. 6

   Serve straight away

   Take the pan off the heat and serve the pepper steak over rice immediately.

What is pepper steak?

Pepper steak is an American-style dish of beef cooked with peppers and a savoury sauce. This version uses a quick pan method, so the beef browns fast while the peppers retain some bite.

Thinly sliced beef, garlic, onion and soy sauce make a straightforward combination that cooks in stages in one pan. The brief cooking time is key to keeping the meat tender and the vegetables lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 22g protein, 5g carbs, 37g fat.

The rice mentioned for serving supplies most of the meal’s carbohydrates, while the beef provides protein and the oil and butter contribute much of the fat. For a more balanced plate, serve with a generous portion of vegetables alongside the rice and beef.

Choose and slice the beef

The cut: Beef fillet is tender, while sirloin offers a beefier flavour; either works when sliced thinly. Cutting across the grain can help make the strips easier to chew.

The coating: A light dusting of cornflour with salt and pepper clings to the beef. It also helps the sauce thicken when the slurry is added later.

Cook the peppers in stages

The aromatics: Soften the garlic and onion in the oil until fragrant before adding the peppers. Keep the heat at medium-high so they cook without losing all their firmness.

The peppers: Give them just 2–3 minutes, then take them out of the pan. They finish cooking when they return to the beef, which helps preserve a little crunch.

Get the beef tender

The sear: A hot pan gives the strips a quick chance to brown. Cook them for only 2–3 minutes, as the sauce and peppers will go back in afterwards.

The cue: The method calls for lightly browned beef rather than a long cook. Avoid leaving it over the heat once it has been combined with the sauce.

Make a smooth sauce

The slurry: Stir the water, soy sauce and cornflour together before pouring them into the pan. Mixing the cornflour into liquid first helps it disperse through the sauce.

The finish: Stir the peppers back in and cook for about a minute. The sauce should coat the beef and vegetables, while the peppers remain a little crisp.

Serve with a simple side

Rice: The recipe suggests serving the beef and peppers over rice, which catches the soy sauce. Have the rice ready before the final minute of cooking so you can serve the dish straight away.

For balance: Add another vegetable side if you want more variety on the plate. Keep it simple so the pepper steak remains the focus.

Recipe notes & tips

• Slice the beef thinly so it cooks quickly and evenly.
• Have the sauce ingredients mixed before the beef is nearly done.
• Use a large pan or wok to give the ingredients room to cook.
• Remove the peppers after 2–3 minutes so they keep some bite.
• Serve as soon as the final minute of cooking is complete.

Variations

• Use one pepper: Choose either red or green pepper if that is what you have.
• Add chilli: Include a little chilli with the garlic for a hotter finish.
• Try tamari: Use tamari in place of soy sauce for a different soy-based option.
• Change the cut: Use thinly sliced sirloin instead of beef fillet.
• Add mushrooms: Cook sliced mushrooms with the onion before adding the peppers.

Common mistakes to avoid

• Overcooking the beef: It can lose its tenderness; brown it for only 2–3 minutes.
• Soft peppers: They lose their crunch if cooked too long; remove them after 2–3 minutes and return them near the end.
• Lumpy sauce: Cornflour can clump if added dry; stir it into the water and soy sauce first.
• Crowded pan: The ingredients may not brown as well; use a large pan or wok.
• Late preparation: The beef cooks quickly; mix the slurry and prepare the vegetables before starting.

How to store

Refrigerate leftovers in a sealed container and eat within 2–3 days. Reheat gently in a pan until hot throughout; the peppers may soften further. Store rice separately if possible.

Frequently asked questions