Pepper Steak over White Rice

Prep:

Start by thinly slicing your steak and cutting it into strips, making sure they are cut against the grain for the most tender result. In a large bowl, combine the steak strips with salt, pepper, garlic powder, onion powder, chicken or beef bouillon, minced garlic, ginger paste, soy sauce, sugar, Worcestershire sauce, rice vinegar, and baking soda, mixing everything together until the steak is fully coated. Let that marinate for at least 30 minutes, but the longer you let it sit the better your results are going to be.

While the steak is marinating, chop your onions and red and green bell peppers into thin strips. Cut your green onions into quarters and make sure to separate the whites from the greens since they will be going in at different times during the cooking process.

Cooking:

In a medium heat skillet, sear the marinated steak strips on each side until you get a nice crust on them, working in batches if needed so you do not overcrowd the pan. Getting that good sear is what gives you all of that flavor so take your time with this step. Once the steak is done, remove it from the pan and set it aside.

To the same pan, go in with the peppers, onions, and the whites of the green onions, cooking everything down until the veggies are translucent and starting to soften.

Once the veggies are ready, pour in a mixture of the beef broth and soy sauce followed by the cornstarch which is going to act as your thickening agent to bring that sauce together. Allow the sauce to thicken up before going in with more black pepper, the greens of your green onions, a little more sugar, and the cooked steak.

Mix everything together well and let the sauce reduce by about a third so it gets nice and thick and coats the steak and veggies perfectly.

Serve over a bed of white rice and enjoy every single bite.

TIPS AND TRICKS:

-Do not skip the baking soda in the marinade. It may seem like an unusual ingredient but it is what helps tenderize the steak and gives you that melt in your mouth texture that makes this recipe so special. Just make sure you do not use more than 1 teaspoon because too much can leave an off taste.

-Cutting the steak against the grain is one of the most important things you can do to ensure tender strips. If you are not sure which direction the grain runs, look for the long lines running through the meat and cut perpendicular to them.

-When searing the steak, do not overcrowd the pan. If you add too many strips at once the pan temperature drops and you end up steaming the meat instead of getting that nice crust. Work in batches and give each piece enough space to brown properly.

-Separating the whites and greens of the green onions is a small detail that makes a big difference. The whites cook down and add a deeper savory flavor while the greens go in at the end for a fresh pop of color and a mild onion finish.

-If you like your sauce a little thicker, mix an extra teaspoon of cornstarch with a splash of cold water and stir it in toward the end. Just make sure you add it slowly so you can control the consistency and do not end up with a sauce that is too thick.

FREQUENTLY ASKED QUESTIONS:

What cut of steak works best for this recipe?

I used top sirloin for this recipe and it works great, but flank steak or skirt steak are also excellent options. The key is slicing it thin against the grain and letting the marinade do its job. You do not need an expensive cut for this dish because the marinade tenderizes the meat so well.

Can I use low sodium soy sauce?

Absolutely. If you are watching your sodium intake, low sodium soy sauce works just fine in both the marinade and the sauce. You can always taste as you go and adjust the salt to your preference.

How long should I marinate the steak?

At minimum, 30 minutes will give you solid results, but if you have the time I would recommend letting it go for 1-2 hours in the fridge. I would not go longer than 2 hours though since the baking soda can start to affect the texture of the meat if it sits too long.

Can I use a different vegetable in this dish?

For sure. While bell peppers and onions are the classic combination for pepper steak, you could also throw in snap peas, broccoli, or mushrooms if you want to switch things up. Just keep in mind that different veggies have different cook times so adjust accordingly.

What type of rice should I serve this with?

Plain long grain white rice is my go to because it lets the pepper steak and sauce be the star of the plate. Jasmine rice is another great option if you want something with a little more fragrance to it. Either way, make sure you have enough rice to soak up all of that delicious sauce.