Pepper Steak and Rice is made with tender, savory beef strips, onions, and peppers, and served with perfectly cooked rice. This restaurant-quality meal is so easy to make, and way better than takeout!
Let's be honest for a minute, Chinese takeout is tasty and convenient. This easy pepper steak and rice recipe tastes just like your go-to dish at your favorite Asian restaurant except it's a fraction of the cost! It also feeds the family in just 30 minutes.
For more takeout recipes, try this Steak Fried Rice, Mongolian Beef Ramen, and Beef and Broccoli next!
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Ingredients
Steak is, of course, the star of the show but the other pepper steak and rice ingredients provide a colorful medley of flavors and textures. The bell peppers and onions provide a fresh crunch, while garlic adds an aromatic quality.
Soy sauce and steak seasoning enrich the dish with deep, mouthwatering flavor, complemented by garlic powder and black pepper. And the white rice serves as a fluffy base, soaking up the rich flavors of the savory sauce.
- Bell peppers, thinly sliced (use a combination of red and green bell pepper)
- Onion, thinly sliced
- Garlic, diced
- Soy sauce
- Steak Seasoning
- Garlic powder
- Black pepper
- Cornstarch
- Water
- Vegetable oil (to brown steak)
- White rice, long grain is best
- Water or chicken/vegetable broth for added flavor
- Salt and butter to taste
See recipe card for quantities.
How to Make Pepper Steak and Rice
Use either kitchen shears or a sharp knife to slice the steak into thin strips, approximately 1-2 inches in length. Then place the strips into a gallon-sized Ziploc bag or a bowl with a tight-fitting lid.
Directly sprinkle all the seasonings onto the steak inside the bag or bowl. Seal the bag tightly or cover the bowl with the lid, then shake or mix thoroughly to ensure each piece of steak is evenly coated with the seasonings. If time allows, refrigerate the seasoned steak for at least one hour to enhance the flavors.
Set your pressure cooker to the sauté function and add vegetable oil. Allow the oil to heat until shimmering. Carefully lay the seasoned steak in a single even layer in the pressure cooker. Sauté each side until lightly browned, about 1-2 minutes per side.
While the steak is sautéing, combine cornstarch and water to form a slurry. Once the steak is seared, pour the cornstarch slurry over the meat in the pressure cooker. Set the pressure cooker to "pressure cook" mode and cook for 10 minutes.
After the pressure cooking is complete, safely release the pressure and carefully open the lid. Add the sliced bell peppers and onions to the pressure cooker.
Close the lid again and set the pressure cooker to "pressure cook" for another 5 minutes.
Cook White Rice
Rinse the rice in a pot or fine mesh strainer under cold water, mixing it with your hands for thorough cleaning. Then drain and repeat rinsing until the water runs clear, crucial for removing starch and preventing stickiness.
Cook the rice in a saucepan with water or broth, bringing it to a boil, then covering and simmering over low heat for 18-20 minutes until fluffy. Let it rest for 5 minutes off the heat with the lid on before fluffing with a fork and serving delicious pepper steak and rice.
Hint: Save time by slicing the peppers and onions after you marinate your meat. Place sliced peppers into an airtight container or another resealable bag. Then, place them in the fridge until you use them.
Substitutions & Variations
- Brown Rice - Instead of white rice, you can use brown. Just keep in mind that it requires more cooking time.
- Stir Fry Noodles - Instead of rice, you can pair pepper steak with Food Court Style Asian Noodles.
- Stovetop - Use a medium-large size stock pot, or a deep, large skillet with a lid for this recipe. Follow all of the steps above; add oil, seat meat, except now add all of the meat and about ½ cup of water back to the pot or pan and cover with the lid. For this method, you will need to cover and cook on medium-high heat for about 30 minutes.
Equipment
Use a pressure cooker to make pepper steak and rice. It significantly reduces the cooking time and helps to tenderize the steak.
Storage
Store pepper steak and rice in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. Reheat individual servings of leftovers in the microwave, covering the bowl with a damp paper towel to retain moisture and prevent the food from drying out.
Top Tip for the Best Pepper Steak and Rice
Timing is everything with this recipe. Add the sliced bell peppers and onions after pressure cooking the steak to retain their crispness and vibrant colors. And allow the rice to rest off the heat with the lid on for 5 minutes after cooking to absorb any remaining moisture.
FAQ
What meat is best for pepper steak?
Eye of round steak is a great, inexpensive cut for this recipe but any cut of steak will work (sirloin steak or flank steak are great options).
How do you make pepper steak not tough?
The best method for juicy, tender pepper steak is cooking it in the instant pot. Marinating the steak for at least one hour also tenderizes the meat. Finally, slice the cooked steak thinly against the grain for maximum tenderness.
What is the difference between pepper steak and Mongolian beef?
Although Mongolian beef has umami notes like pepper steak, it has a sweeter taste due to the inclusion of brown sugar.
Related
Looking for other steak recipes like this? Try these:
What to Serve with Beef Pepper Steak and Rice:
These are my favorite dishes to serve it with:
📖 Recipe
Quick & Delicious Pepper Steak and Rice
Pepper Steak and Rice is made with tender, savory beef strips, onions, and peppers, and served with perfectly cooked rice. This restaurant-quality meal is so easy to make, and way better than takeout!
Ingredients
- 1 package Eye of round steaks
- 1 medium Green bell pepper, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Onion, thinly sliced
- 2 tablespoon Garlic, diced
- ¼ cup Soy sauce
- 2 tablespoons Steak Seasoning
- 1 tablespoon Garlic powder
- ½ tablespoon Black pepper
- 1 tablespoon Corn Starch
- ½ cup Water
- 1 tablespoon Vegetable oil (to brown steak)
White Rice
- 1 cup White rice, long grain is best
- 2 cups Water or chicken/vegetable broth for added flavor
- Salt and butter to taste
Instructions
- Using kitchen sheers or a sharp knife, cut the steak into thin strips, 1-2 inches long. Place the meat into a gallon size Ziploc bag or a bowl with an airtight lid.
- Add all of the seasonings directly onto the steak, close the bag tightly and mix around to evenly coat each piece. If time permits- refrigerate for at least one hour.
- Turn pressure cooker to saute method. Add vegetable oil and heat for 5 minutes. Slowly add in steak in one even layer, and saute for about 1-2 minutes per side.
- While steak is sauteeing, mix corn starch and water to create a slurry. Pour the cornstarch slurry over the seared meat. Turn the pressure cooker onto "pressure cook" for 10 minutes.
- After the 10 minutes of pressure cook, carefully open the lid and add the sliced bell pepper and onions.
- Close the lid and set to "pressure cook" for an additional 5 minutes.
White Rice
- Rinse the rice in cold water either in a pot or a fine mesh strainer, ensuring to mix it by hand for thorough cleaning.
- Continue rinsing until the water runs clear, removing starch and preventing stickiness. Then add the rinsed rice to a medium saucepan and pour in water or broth for added flavor.
- Bring to a light boil over medium-high heat, then cover and simmer on low for 18-20 minutes until the water is absorbed and the rice is fluffy.
- Let the rice sit off the heat with the lid on for 5 minutes before fluffing with a fork to separate the grains.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 420Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 364mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g
This website provides approximate nutrition information as a courtesy and for convenience only.
Food safety
- Cook to a minimum temperature of 145°F (62.8°C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
ปั้มไลค์
Like!! Great article post.Really thank you! Really Cool.
Emma
Hey Tamara! Your recipe looks delicious and easy to prepare. Can’t wait to try it out tomorrow, I’ve got all the ingredients on hand! the nights that you simply do not feel like cooking this is the best option.Keep sharing recipes like this.
Tamara J.
Well thank you! You're absolutely right, it doesn't get any easier!Enjoy!
Jazz
This is a classic!
Tamara J.
Thank you!
Kaluhi
Can't wait to try this out tonight!!!
Tamara J.
Awesome, enjoy!
Jayne Rain
This is my kind of dinner. I love all the flavors in this pepper steak.
Tamara J.
Absolutely! Super flavorful!
Katrina Adams
This looks delicious!!
Tamara J.
Thank you!
Adri
This looks so great! I've never cooked with eye of round, but now I can't wait!
Tamara J.
It is a great cut when it’s cooked correctly!
LaKita
I have not had pepper steak in a long time but this recipe looks delicious and I love that it is all made in the pressure cooker!
Tamara J.
Thank you. It is amazing, and quick!
Desirée
This recipe looks like a winner! Thanks for sharing!
Tamara J.
Of course, enjoy!
Lilly
This looks so tasty and easy! Good for a tasty weeknight meal.
Tamara J.
Absolutely!
Marta
I haven't had a good pepper steak in a very long time! I can't wait to whip this recipe up and satisfy my cravings!
Tamara J.
Yes! It is delicious!