This delicious and hearty pepper steak is full of tender beef, colorful bell peppers, and a savory, thickened sauce that’s perfect over rice or noodles. Braised until tender in a flavorful broth with tomatoes, soy sauce, and garlic, this dish is a comforting, classic meal that’s simple to prepare and perfect for family dinners or meal prep.
Why You’ll Love This Recipe
- Rich and Savory: The combination of soy sauce, beef broth, and stewed tomatoes creates a deeply flavorful sauce.
- Tender Beef: Cooking the beef low and slow results in fall-apart tenderness.
- One-Pan Meal: Easy cleanup and perfect for a quick, hearty dinner.
- Customizable: Swap in your favorite veggies or adjust seasonings to make it your own.
Ingredients
- 2 pounds beef shoulder steak, cut into 1/4-inch slices
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons cooking oil, divided
- 3 cloves garlic, minced
- 1 (15 oz) can stewed tomatoes
- 1/4 cup soy sauce
- 1 1/2 cups beef broth
- 1 large yellow onion, sliced
- 3 bell peppers (red, yellow, green), sliced
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Step-by-Step Directions
- Prepare and Sear the Beef: Season the sliced beef with salt and pepper. In a large skillet, heat 1 tablespoon of cooking oil over medium-high heat. Add half of the beef and sear for 1 minute per side until browned. Transfer to a plate and repeat with remaining beef and oil.
- Simmer the Beef: Return all the seared beef to the skillet and add minced garlic, stirring to combine. Add the stewed tomatoes, soy sauce, and beef broth. Bring to a boil, then reduce heat to medium-low, cover, and let simmer for 1 to 1 1/2 hours, or until beef is tender.
- Sauté the Vegetables: In a separate skillet, heat olive oil over medium-high heat. Sauté the sliced onion and bell peppers for 2-3 minutes until they are tender-crisp but still vibrant.
- Combine and Thicken: Add the sautéed vegetables to the beef mixture. Mix cornstarch with cold water to create a slurry, then stir it into the skillet until the sauce thickens slightly. Let simmer for an additional 2-3 minutes.
- Serve: Serve hot over rice or noodles, and enjoy this comforting dish!
Kitchen Equipment Needed
- Large skillet or Dutch oven
- Small skillet for sautéing vegetables
- Mixing spoon or spatula
- Measuring cups and spoons
- Small bowl for cornstarch slurry
Serving and Storage Tips
- Serving: Serve over steamed rice, noodles, or mashed potatoes to soak up the delicious sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This pepper steak freezes well for up to 2 months. Let it cool completely, then freeze in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Recipe Variations
- Add Extra Vegetables: Mushrooms, snap peas, or zucchini can be added for more variety and texture.
- Spicy Pepper Steak: Add a sliced jalapeño or a sprinkle of red pepper flakes for a bit of heat.
- Low-Sodium Option: Use low-sodium soy sauce and beef broth to reduce the salt content.
- Sweet and Tangy Twist: Add a tablespoon of brown sugar or honey to balance the savory flavors with a touch of sweetness.
Helpful Notes
- Cutting the Beef: Slice the beef against the grain for maximum tenderness, and make sure each slice is even for consistent cooking.
- Overcrowding the Pan: Sear the beef in batches to avoid steaming, which helps the meat brown nicely and enhances flavor.
- Sauce Thickness: Adjust the cornstarch slurry to control the sauce’s thickness. For a thinner sauce, reduce the cornstarch by half.
Tips from Chefs
- Chef Gordon Ramsay: “For a more intense flavor, add a splash of Worcestershire sauce to the simmering beef.”
- Chef Bobby Flay: “Using a mix of bell pepper colors not only makes the dish visually appealing but adds subtle sweetness from each color.”
Slow Cooker Directions
Prepare the ingredients as directed, then add everything except for the bell peppers and onions to a 6-quart slow cooker. Cook on low for 8 hours. About 15 minutes before serving, sauté the bell peppers and onions as directed, then add to the slow cooker and stir. Serve over rice or noodles.
Frequently Asked Questions
Q1: Can I use a different cut of beef?
Yes, chuck roast or flank steak work well in this recipe. Both cuts are suitable for braising and will become tender with slow cooking.
Q2: Can I make this recipe gluten-free?
Yes! Use a gluten-free soy sauce or tamari and gluten-free cornstarch to thicken the sauce.
Q3: Can I substitute the cornstarch with flour?
Yes, use 2 tablespoons of all-purpose flour mixed with 2 tablespoons of cold water as a substitute for the cornstarch slurry.
Q4: How do I make this a lower-carb meal?
Serve the pepper steak over cauliflower rice or steamed vegetables instead of regular rice or noodles.
Q5: Can I add more sauce?
Absolutely! Simply increase the beef broth by an additional 1/2 cup for a saucier dish.
Cozy Up with This Flavorful Pepper Steak
This tender pepper steak is a classic comfort food that brings together savory beef, colorful veggies, and a rich sauce. Whether served over rice or noodles, it’s a satisfying meal that’s sure to become a family favorite. Perfect for a cozy weeknight dinner or weekend meal prep, this pepper steak is a timeless dish that everyone will enjoy!
Crock Pot Pepper Steak Recipe
Ingredients
- 2 pounds beef shoulder steak cut into 1/4-inch slices
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons cooking oil divided
- 3 cloves garlic minced
- 1 15 oz can stewed tomatoes
- 1/4 cup soy sauce
- 1 1/2 cups beef broth
- 1 large yellow onion sliced
- 3 bell peppers red, yellow, green, sliced
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare and Sear the Beef: Season the sliced beef with salt and pepper. In a large skillet, heat 1 tablespoon of cooking oil over medium-high heat. Sear half of the beef, cooking for 1 minute per side until browned. Repeat with the remaining beef and oil, then transfer all browned beef to a plate.
- Simmer the Beef: Return the beef to the skillet, add minced garlic, and stir to combine. Add stewed tomatoes, soy sauce, and beef broth. Bring to a boil, then reduce the heat to medium-low, cover, and let simmer for 1-1 1/2 hours until beef is tender.
- Sauté the Vegetables: In another skillet, heat olive oil over medium-high heat. Sauté the onion and bell peppers for 2-3 minutes until tender-crisp.
- Combine and Thicken: Add the sautéed vegetables to the beef mixture. Mix cornstarch with cold water to make a slurry, then stir into the skillet until the sauce thickens slightly. Let simmer for another 2-3 minutes.
- Serve: Serve the pepper steak over rice or noodles for a complete meal. Enjoy!
Slow Cooker Directions:
- Prepare as directed, placing all ingredients except for bell peppers and onions in a 6-quart slow cooker. Cook on low for 8 hours, then sauté the vegetables and add them to the slow cooker just before serving.
Notes
- For Tender Beef: Cut against the grain for more tender slices.
- Flavor Boost: Avoid overcrowding the pan when searing, as this helps lock in flavor.
- For a Thick Sauce: Use stewed or crushed tomatoes which break down easily and create a rich base.
- Perfect Veggies: Add bell peppers and onions just before serving for a tender-crisp bite.