20 Minute Pepper Steak Stir Fry
Pepper Steak is a classic for a reason! There is something so delicious about that savory peppery stir-fry sauce with ginger and black peppercorns. And the hearty beef and tender peppers always satisfies. This 20 minute version of the recipe is one uses simple pantry staples you probably already have in your kitchen.
Ingredients
- 2 tbsp neutral oil avocado or organic canola oil
- 1 tsp black or mixed peppercorns
- ½ tsp coarse kosher salt
- 1 lb steak cut into bite-sized strips
- 3 bell peppers any color, cored and sliced
- 1 bunch green onions or scallions sliced
- 1 tbsp finely chopped ginger root or 2 tsp grated
- 1 large clove of garlic chopped
- 1 c beef broth
- 1 tbsp reduced sodium soy sauce
- 2 tsp Worcestershire sauce
- 1 tbsp cornstarch
- Chopped fresh parsley for garnish if desired
Instructions
-
Crush peppercorns in a mortar and pestle until cracked but not finely milled. Alternatively, seal peppercorns in a small re-sealable bag. Crush with a small skillet or the smooth side of a meat mallet. Spread the steak on plate. Sprinkle the pepper and salt mixture evenly over all of the steak.
-
Heat 1 tablespoon oil in a large skillet over high heat. Add steak in a single layer and sear to brown on the bottom, 1 minute. Stir fry until no-longer pink, about 1 minute longer. Transfer to a plate and cover with foil.
-
Return the skillet to medium-high heat. Add the remaining 1 tablespoon oil. Add peppers, scallions, ginger and garlic and cook, stirring often until the garlic and ginger are fragrant but not burning, 1 to 2 minutes.
-
Stir broth, soy sauce, Worcestershire sauce and cornstarch in a measuring cup.
-
Pour the broth mixture into the skillet, stir well, cover and cook until the peppers are soft, about 2 minutes.
-
Add steak to the skillet and bring to a simmer, stirring constantly. Remove from the heat and serve hot sprinkled with parsley if desired.
Recipe Notes
Make Ahead: Meal prepping this recipe can be super helpful and it will be done in 10 minutes flat! Chop the peppers and place in a resealable bag or air tight container. Mix the sauce and place in a jar. Slice the beef one day ahead. Keep everything refrigerated.
Leftovers: Store any leftover Chinese pepper steak stir fry in an airtight container in the fridge for up to 3 days.
Reheating: When ready to enjoy, microwave any leftovers until just warmed through, approximately 2 minutes or until steaming hot.