Pepper Steak Recipe

Beef sirloin: Thinly sliced for quick cooking and tenderness.

Green bell pepper: Adds a fresh, slightly bitter flavor and vibrant color.

Red bell pepper: Provides a sweet contrast to the green bell pepper.

Onion: Adds a mild, sweet flavor and texture to the dish.

Soy sauce: A salty, umami-rich sauce that enhances the overall flavor.

Oyster sauce: Adds depth and a slightly sweet, savory flavor.

Black pepper: Provides a mild heat and enhances the other flavors.

Vegetable oil: Used for cooking the beef and vegetables.

Cornstarch: Mixed with water to thicken the sauce.

When slicing the beef sirloin, make sure to cut against the grain. This will help ensure that the meat remains tender and easy to chew. Additionally, when cooking the bell peppers and onion, aim to keep them slightly crisp to add a delightful texture contrast to the dish.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can be sliced thinly and cooked quickly, similar to beef sirloin.

• green bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar texture and sweetness, providing a colorful alternative.

• red bell pepper - Substitute with orange bell pepper: Orange bell peppers offer a similar sweetness and crunch, maintaining the dish's vibrant appearance.

• onion - Substitute with shallots: Shallots have a milder flavor and can be sliced thinly, adding a subtle sweetness to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor, making it suitable for those with gluten sensitivities.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor profile, though it is slightly thicker.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, offering a more subtle spiciness.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for stir-frying.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken sauces similarly to cornstarch and is a good alternative for those avoiding corn products.

• Allow the pepper steak to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled pepper steak into an airtight container. Make sure to use a container that is appropriately sized to minimize air exposure.
• Label the container with the date of preparation to keep track of its freshness.
• Store the container in the refrigerator if you plan to consume the pepper steak within 3-4 days. This ensures the dish remains fresh and safe to eat.
• For longer storage, place the airtight container in the freezer. The pepper steak can be frozen for up to 2-3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the pepper steak in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the dish.
• Reheat the pepper steak in a skillet over medium heat, stirring occasionally until heated through. You can also use a microwave, but be sure to stir halfway through to ensure even heating.
• If the sauce has thickened too much during storage, add a splash of water or broth to loosen it up while reheating.
• Serve the reheated pepper steak with freshly cooked rice or your favorite side dish to enjoy a meal that tastes just as good as when it was first made.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of beef broth to prevent sticking.
  3. Add the leftover pepper steak and stir occasionally.
  4. Cook for about 5-7 minutes until the beef and vegetables are heated through.

• Microwave Method:

  1. Place the pepper steak in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if it's hot enough; if not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pepper steak in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Ensure it’s heated thoroughly before serving.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the pepper steak in the basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the beef and vegetables are heated through.

• Sous Vide Method:

  1. Place the pepper steak in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Skillet: A large, flat-bottomed pan used for cooking the beef and vegetables over medium-high heat.

• Spatula: A tool used to stir and flip the beef slices and vegetables while cooking.

• Cutting board: A surface used for slicing the beef, bell peppers, and onion.

• Chef's knife: A sharp knife used for cutting the beef, bell peppers, and onion into thin slices.

• Measuring spoons: Tools used to measure out the soy sauce, oyster sauce, black pepper, and cornstarch.

• Mixing bowl: A bowl used to mix the cornstarch with water before adding it to the skillet.

• Tongs: A tool used to handle the beef slices while cooking.

• Serving spoon: A spoon used to serve the finished pepper steak onto plates.

• Rice cooker: An appliance used to cook the rice that will be served with the pepper steak.

• Serving plate: A plate used to serve the finished dish.

Pre-slice ingredients: Slice the beef sirloin, bell peppers, and onion in advance and store them in the fridge.

Use high heat: Cooking on high heat reduces the time needed to brown the beef and tenderize the vegetables.

Ready sauces: Measure out the soy sauce, oyster sauce, and black pepper before starting to cook.

Quick thickening: Mix the cornstarch and water ahead of time to quickly thicken the sauce.

Batch cooking: Double the recipe and store portions for quick reheating later.