Classic Pepper Steak with Bell Peppers and Rice
A savory stir-fry featuring tender strips of beef cooked with crisp bell peppers, onions, and fresh tomatoes in a light soy-based sauce. This classic comfort dish combines the satisfying flavors of garlic and ginger with colorful vegetables, creating a well-balanced meal that's perfect for weeknight dinners. The beef is seared until golden, then simmered until tender, while the vegetables retain their crisp texture. Served over fluffy rice, this hearty dish offers a complete meal that's both nutritious and filling.
Ingredients
- 1 ½ lb beef top round or sirloin steak, 3/4 to 1 inch thickchicken breast1:1none
Use same cooking method but reduce simmering time
- 3 tablespoons vegetable oilpeanut oil1:1noneadds peanuts
Adds subtle nutty flavor that complements Asian-style dishes
Full guide → - 1 cup water
- 1 medium onion, cut into 1/4-inch slices
- 1 clove garlic, finely chopped
- ½ teaspoon gingerroot, finely chopped
- ¼ teaspoon ground ginger(optional)
- 2 medium green bell peppers, cut into 3/4-inch strips
- 1 tablespoon cornstarch
- 2 teaspoons sugar(optional)
- 2 tablespoons soy saucetamari1:1gluten-freegluten-freesoy-free
Makes dish gluten-free while maintaining umami flavor
Full guide → - 2 medium tomatoes
- 6 cups hot cooked rice
Instructions
- 1
Remove fat from beef and cut into 2x1/4-inch strips
- 2
Heat oil in 12-inch skillet over medium-high heat
- 3
Cook beef in oil turning frequently until brown
- 4
Stir in water, onion, garlic and gingerroot and heat to boiling
- 5
Reduce heat, cover and simmer until beef is tender, adding bell peppers during last 5 minutes
- 6
Mix cornstarch, sugar and soy sauce in small bowl
- 7
Stir cornstarch mixture into beef mixture and cook stirring constantly until thickened and boiling
- 8
Boil and stir 1 minute then reduce heat to low
- 9
Cut each tomato into 8 wedges and place on beef mixture
- 10
Cover and cook over low heat until tomatoes are heated through
- 11
Serve with rice
Tips
Partially freeze beef for 30-60 minutes before cutting to make slicing into uniform strips much easier.
Don't overcook the bell peppers - they should remain crisp-tender for the best texture contrast.
Add tomato wedges at the very end and just heat through to prevent them from becoming mushy.
Good to Know
Refrigerate leftovers up to 3 days. Store rice separately if possible to prevent sogginess.
Can prep vegetables and cut beef up to 1 day ahead. Store covered in refrigerator.
Serve immediately while hot over freshly cooked rice. Garnish with green onions if desired.
Common Mistakes
Don't overcook the beef during initial browning to avoid tough meat.
Add bell peppers only during last 5 minutes to prevent overcooking.
Stir sauce constantly while thickening to prevent lumps from forming.
Substitutions
Gluten-Free Swaps
Makes dish gluten-free while maintaining umami flavor
Full guide →General Alternatives
Adds subtle nutty flavor that complements Asian-style dishes
Full guide →FAQ
Can I use other cuts of beef?
Yes, flank steak or chuck roast work well. Adjust cooking time based on cut - tougher cuts need longer simmering.
What if I don't have cornstarch?
Substitute with 2 tablespoons all-purpose flour mixed with cold water, but the sauce won't be as glossy.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently to prevent vegetables from becoming overcooked.