This Pepper Steak with Onions is a comforting, home-style classic that delivers bold savory flavors in minutes. Thinly sliced sirloin tip is marinated for tenderness and then quickly stir-fried to lock in juices. Crisp green peppers, celery, and onions provide a fresh, crunchy contrast to the rich meat. The dish is brought together with a simple yet flavorful sauce made from soy sauce, cornstarch, and a touch of sweetness. It’s the perfect weeknight dinner solutionâÂÂfast to prepare, deeply satisfying, and easily customizable with your favorite vegetables. Serve over steamed rice or noodles for a complete meal.
Pepper Steak W/Onions
Description
This Pepper Steak with Onions is a comforting, home-style classic that delivers bold savory flavors in minutes. Thinly sliced sirloin tip is marinated for tenderness and then quickly stir-fried to lock in juices. Crisp green peppers, celery, and onions provide a fresh, crunchy contrast to the rich meat. The dish is brought together with a simple yet flavorful sauce made from soy sauce, cornstarch, and a touch of sweetness. It&# 226;ÂÂs the perfect weeknight dinner solutionâÂÂfast to prepare, deeply satisfying, and easily customizable with your favorite vegetables. Serve over steamed rice or noodles for a complete meal.Ingredients
Directions
-
Trim and slice 1 lb sirloin tip into thin 1/8-inch strips against the grain.
-
In a bowl, mix 2 teaspoons cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar, a pinch of salt, and black pepper to create a marinade.
-
Add the sliced sirloin to the marinade, toss to coat evenly, and let it sit for 10 to 15 minutes.
-
Slice 1 onion, 2 green peppers, and 2 stalks of celery into thin strips. Cut 3 to 4 tomatoes into wedges. Slice 3 to 4 green onions into 2-inch strips.
-
Heat a small amount of peanut oil in a large wok or skillet over high heat.
-
Drain the marinated beef, reserving any excess marinade, and add the beef to the hot pan.
-
Stir-fry the beef until it loses its red color and is nearly cooked through, about 2-3 minutes.
-
Push the cooked beef to the outer edges of the pan to create space in the center.
-
Add a small amount of oil to the center of the pan and add the sliced onion, green peppers, and celery.
-
Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
-
In a small bowl, make a slurry by mixing 2 tablespoons cornstarch with 1/4 cup cold water until smooth.
-
Stir 1 teaspoon sugar, 1/2 teaspoon MSG (optional), and a pinch of salt and pepper into the cornstarch slurry.
-
Pour the slurry into the pan, mixing it with the beef and vegetables.
-
Cook, stirring constantly, until the sauce thickens and becomes clear, about 1-2 minutes.
-
Add the tomato wedges and green onion strips to the pan and toss gently to combine.
-
Remove from heat immediately and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 6.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 634.2mg27%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the beef against the grain to ensure tenderness. If you cannot find sirloin tip, flank steak or round steak are good substitutes.
MSG is optional but recommended for authentic umami flavor. If omitting MSG, you may add a dash of chicken or vegetable broth to enhance flavor.
Ensure your pan is very hot before adding the beef to achieve a good sear. Do not overcrowd the pan; cook in batches if necessary.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
