What I Made: Pepper Steak

You know when you’re trying to eat healthy, but you live only a 15 minute walk from Chinatown and/or have multiple food delivery apps on your phone that can get food to your face in no time flat?  I face this problem more than I like to admit, so it’s nice to have a few go-to recipes to crush that craving for greasy Chinese food.  I’ll definitely add this pepper steak recipe to the arsenal: it’s only a few ingredients, but packs lots of flavor.

You brown the steak, then cook the onions, peppers, and pour on a simple sauce of soy sauce, corn starch and sugar!  I served mine over vermicelli noodles, but rice would be delicious also.


Pepper Steak, via Big Girls Small Kitchen


2 tablespoons oil for frying
3/4 pound top round steak (could also substitute flank, hanger, or skirt steak), cut into thin slices
3 peppers (multiple colors as desired), sliced
2 onions, sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon sugar
1/2 teaspoon rice wine vinegar


1. Heat skillet or wok over high heat for 5 minutes. Add two tablespoons of oil and then immediately add steak strips.  (WATCH OUT!  This will splatter everywhere.)
2. Let steak brown for two minutes, then stir to cook all sides for another 2 minutes.
3. Pushing all the steak to one side, add onions to pan and stir to cook until softened, about 3 minutes.
4. Add the peppers and cook for about 10 minutes, until veggies have softened and onions have turned brown.
5. Turn off the heat. Stir together soy sauce, cornstarch, and sugar, and add to pan.  Stir, and drizzle with vinegar.


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