Mom's Pepper Steak Strips
Submitted by pennygod
Mom’s Pepper Steak features tender sirloin braised low and slow in a savory soy-infused sauce with vibrant bell peppers, delivering a melt-in-your-mouth dish even fussy kids will love. This comforting classic, served over fluffy rice, is perfect for family dinners.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsPro Tips
- Thin Slicing: Slice steak against the grain (¼-inch thick) for tenderness. Partially freeze for 20-30 minutes for easier slicing.
- Braising Tip: Maintain low heat during braising to ensure the steak becomes tender without toughening.
- Uniform Veggies: Slice bell peppers and onions evenly for consistent cooking.
- Smooth Sauce: Dissolve cornstarch fully in the soy sauce to avoid lumps.
- Kid-Friendly: Cut steak into smaller pieces post-cooking for easier chewing.
Optional Variations
- Spicy: Add ½ teaspoon of red pepper flakes with the peppers for a kick.
- Veggie Swap: Try zucchini or mushrooms instead of bell peppers.
- Protein Swap: Use chicken breast for a lighter option.
- Low-Carb: Serve over cauliflower rice.
- Umami Boost: Add 1 teaspoon grated ginger and 1 tbsp hoisin sauce to the soy mixture.
Pitfalls to Avoid
- Tough Steak: Slice against the grain and braise slowly to ensure tenderness.
- Mushy Veggies: Don’t overcook peppers and onions; aim for slight crunch.
- Lumpy Sauce: Mix cornstarch with cold water before adding.
- Too Salty: Use low-sodium stock and soy sauce.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth to loosen sauce.
Ingredients
Directions
- Season the Steak: Pat sirloin dry and sprinkle evenly with paprika, salt, and pepper. Let rest for 10 minutes while preparing vegetables.
- Brown the Steak: In a large skillet or Dutch oven, melt butter over medium-high heat. Add minced garlic and steak slices. Brown for 3-4 minutes, stirring occasionally. Remove steak to a plate, keeping juices in the pan.
- Sauté Vegetables: Add onions and bell peppers to the skillet. Cook for 5-7 minutes until softened and slightly caramelized.
- Braise: Return steak to the skillet. Add diced tomatoes and beef stock. Bring to a simmer, cover, and braise at a simmer for 30 to 45 minutes, stirring occasionally, until steak is fork-tender.
- Thicken Sauce: Whisk water, cornstarch, and soy sauce in a small bowl until smooth. Stir into the skillet and cook for 2-3 minutes, stirring, until sauce thickens.
- Serve: Spoon pepper steak over hot cooked rice. Garnish with parsley or green onions, if desired.
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