The concept of pepper steak has been around for an awfully long time. My Mom used to make it in her regular dinner rotation (along with tacos and beef burgundy) when I was little! I remember not being too opposed to it. That’s a nice way of saying that it wasn’t my favorite when I was a kid. Nowadays, I love it. I make it for my own family, and they like it too! I guess my recipe must be a better recipe than the one Mom used to use (ha ha).
How to make Pepper Steak:
Combine the marinade ingredients, and add sliced top round steak and marinade to a plastic bag. Zip it up, place it on a plate (in case of leakage) and refrigerate for at least 20 minutes. Refrigerate for as much as 4 hours if you need to. Brown the steak, and then add in onion and bell peppers. Add garlic and sauce ingredients. Cook until the sauce thickens a bit.
Take the pan off the heat and sprinkle on chopped green onion and sesame seeds. It’s ready to serve!
I like this recipe best with hot, cooked rice. Use Jasmine rice, brown rice or whatever rice you like best.
Serve the pepper steak stir fry alongside the rice (or spoon on top). There should be enough juices to spoon some of that on top too. Enjoy!
Here are a few more steak recipes you might like to try:
Philly Cheese Steak Sandwiches Grilled Flank Steak Cheesy Steak Pinwheels Blackened Steak Salad Marinated Flank Steak with Cilantro Parsley Vinaigrette
