This Pepper Steak Recipe with tender strips of beef, vibrant bell peppers, and a savory sauce over rice makes for a delicious weeknight stir fry. This quick and flavorful dish is better than takeout and is perfect for cozy dates at home.
For more tasty Chinese takeout-inspired recipes, try my Beef and Broccoli, Mongolian Beef Ramen and Shrimp Lo Mein next.
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Pepper Steak Recipe
Whenever I make this pepper steak recipe, it feels like bringing a little bit of my favorite Chinese restaurant home. It's simple to throw together, with seared beef strips, onions, and bell peppers in a sauce that hits all the right notes.
Plus, perfectly cooked rice on the side makes it even better, soaking up every bit of that savory goodness. It's one of those recipes that’s a go-to for an easy dinner when you want something comforting and delicious. Give it a try and see why it’s become a family favorite at my house!
Ingredients for pepper steak and rice:
- Eye of round steaks: This cut of beef is lean and perfect for quick-cooking methods like stir-frying. When sliced thinly, they stay tender and absorb the flavors of the seasonings and sauce.
- Aromatics: These add a burst of color and a fresh, slightly sweet flavor. Bell peppers bring a hint of sweetness, onions add depth, and garlic infuses everything with an irresistible, savory aroma.
- Soy sauce: Acts as the backbone of the savory sauce, adding rich umami flavor and just the right amount of saltiness.
- Seasoning: Make the beef extra flavorful. Steak seasoning adds a robust, savory profile, garlic powder enhances depth, and black pepper gives a subtle kick.
- Corn starch: This works as a thickening agent when combined with water. It creates a slurry that helps the sauce cling to the steak and veggies for a silky finish.
- Water: Mix water with the cornstarch to create a slurry. This thickens the sauce without altering the flavor.
- Vegetable oil: Used to brown the steak, locking in flavor and providing a nice sear before pressure cooking.
White Rice
- White rice: Long grain white rice cooks up fluffy and separate, making it perfect for soaking up the savory sauce.
- Water or chicken/vegetable broth: Broth adds extra flavor to the rice, while plain water works for a simpler option.
- Salt and butter: A pinch of salt and a touch of butter when the rice is done enhances the taste and complements the dish.
How to Make Pepper Steak
See recipe card for ingredient quantities and full instructions.
Prepare Steak
To start, I cut the eye of round steak into thin strips, about 1-2 inches long, using kitchen shears or a sharp knife and place the meat in a gallon-sized Ziploc bag or a bowl with an airtight lid.
Season Steak
I add the steak seasoning, garlic powder, black pepper, and diced garlic directly onto the steak. After sealing the bag, I give it a good mix to coat every piece evenly, and if I have the time, I let it marinate in the fridge for at least an hour.
Pressure Cook Pepper Steak
I set my pressure cooker to sauté mode and add the vegetable oil, letting it heat up for about 5 minutes. Once it’s hot, I carefully place the steak in an even layer and brown it for 1-2 minutes on each side. While the steak is browning, I make a slurry by mixing the cornstarch and water, then pour it over the seared steak.
Switching the pressure cooker to “pressure cook,” I set it for 10 minutes. After the timer goes off, I open the lid carefully and add the sliced bell peppers and onions. I close the lid and set it to “pressure cook” for an additional 5 minutes to let the vegetables cook to perfection.
Pepper steak and Rice
For the rice, I start by rinsing it in cold water, using a pot or a fine mesh strainer, and make sure to mix it by hand until the water runs clear. This step helps remove excess starch and keeps the rice from being sticky.
I transfer the rinsed rice to a medium saucepan and add water or broth for added flavor, then bring it to a light boil over medium-high heat.
Once the water starts boiling, I cover the pot and let it simmer on low for 18-20 minutes, just until the water is fully absorbed and the rice is fluffy.
After that, I remove the pot from the heat and let it sit, covered, for about 5 minutes. Finally, I fluff the rice with a fork to separate the grains and serve it alongside the pepper steak.
Pro Tips for the Best Pepper Steak Recipe
- Save time by slicing the peppers and onions after you marinate your meat. Place the sliced peppers and onions into an airtight container or resealable bag and store them in the fridge until needed.
- Use a pressure cooker to make pepper steak and rice. It significantly reduces the cooking time and helps to tenderize the steak, resulting in a quick and delicious meal.
- Ensure the steak is sliced thinly and evenly. This helps the meat cook quickly and stay tender, avoiding a chewy texture.
- Don’t skip the step of browning the steak. Browning adds depth to the flavor and helps lock in the juices before pressure cooking.
- 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.
- Allow the rice to rest off the heat with the lid on for 5 minutes after cooking. This step helps the rice absorb any remaining moisture and ensures it stays fluffy.
- Fluff the rice with a fork before serving. This will help separate the grains and keep the texture light and airy.
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.
Variations
- Steak Options: Flank steak, sirloin, or flat iron steak all work well for this pepper steak recipe. Each cut brings its own level of tenderness and flavor, so choose what you prefer or have on hand.
- Brown Rice: You can substitute brown rice for white rice for a heartier option. Just keep in mind that brown rice requires a longer cooking time to become tender.
- Stir Fry Noodles: For a twist, try pairing the pepper steak with these Food Court Style Asian Noodles. It’s a great way to switch up the meal while keeping the flavors complementary.
- Mashed Potatoes: Mashed potatoes make a comforting alternative to rice, adding a creamy, hearty side that pairs well with the savory steak and peppers.
- Stovetop Method: If using the stovetop, opt for a medium-large stock pot or a deep, large skillet with a lid. Follow the same steps to add oil and sear the meat, but return all the seared meat to the pot with about ½ cup of water, then cover with the lid. Cook on medium-high heat for about 30 minutes, checking occasionally to ensure it stays moist and tender.
FAQ
What cut of meat is a pepper steak?
For this recipe, I like to use eye of round steaks because they're lean and work well for quick-cooking methods like stir-frying. You could also use other tender cuts like sirloin or flank steak if you prefer.
How do you make pepper steak not chewy?
To keep pepper steak from being chewy, I cut the meat into thin, uniform strips and make sure not to overcook it. Marinating the steak and giving it a quick sear in the pressure cooker also helps keep it tender and flavorful.
What should I do if my sauce isn’t thick enough?
If the sauce isn’t thick enough after pressure cooking, you can turn the cooker back to sauté mode and let it simmer for a few minutes to reduce. Alternatively, you can mix a little more cornstarch with water and stir it in to thicken the sauce further.
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:
After you try this Pepper Steak recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
📖 Recipe
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.
ปั้มไลค์ says
Like!! Great article post.Really thank you! Really Cool.
Emma says
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. says
Well thank you! You're absolutely right, it doesn't get any easier!Enjoy!
Jazz says
This is a classic!
Tamara J. says
Thank you!
Kaluhi says
Can't wait to try this out tonight!!!
Tamara J. says
Awesome, enjoy!
Mila says
I love a good stir fry anytime! This is always first on my list.
Jayne Rain says
This is my kind of dinner. I love all the flavors in this pepper steak.
Tamara J. says
Absolutely! Super flavorful!
Katrina Adams says
This looks delicious!!
Tamara J. says
Thank you!
Adri says
This looks so great! I've never cooked with eye of round, but now I can't wait!
Tamara J. says
It is a great cut when it’s cooked correctly!
LaKita says
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. says
Thank you. It is amazing, and quick!
Desirée says
This recipe looks like a winner! Thanks for sharing!
Tamara J. says
Of course, enjoy!
Lilly says
This looks so tasty and easy! Good for a tasty weeknight meal.
Tamara J. says
Absolutely!
Aline says
What a yummy mid-week meal idea! I want to try it!!
Marta says
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. says
Yes! It is delicious!