Recipe Background
Aunt Jewel has a real zest for life, and that comes across in her cooking. Aunt Jewel's Pepper Steak, her signature dish, is an Asian-inspired stir-fry dish perfect for serving over a bed of white rice. The steak bites are juicy, rosy, and fragrantly seasoned, the bell peppers are tender and sweet, and the sauce is just bursting with umami goodness! Aunt Jewel's Pepper Steak is quick and delicious; a great reminder that the best way to live is adventurously!
Aunt Jewel has a real zest for life, and that comes across in her cooking. Aunt Jewel's Pepper Steak, her signature dish, is an Asian-inspired stir-fry dish perfect for serving over a bed of white rice. The steak bites are juicy, rosy, and fragrantly seasoned, the bell peppers are tender and sweet, and the sauce is just bursting with umami goodness! Aunt Jewel's Pepper Steak is quick and delicious; a great reminder that the best way to live is adventurously!
Ingredients
For the steak:
- 1/4 cup reduced-sodium soy sauce
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup dry sherry
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 1 (1-pound) top sirloin steak
- 1 teaspoon ground black pepper
- 1/2 teaspoon Chinese five-spice
- 2 bell peppers colors of your choice, cut into 1-inch pieces
- 3 cloves garlic thinly sliced
Optional, for serving:
- white rice to taste, cooked and hot
- green onions to taste, sliced
- sesame seeds to taste
Directions
- In a small bowl, add the soy sauce, the chicken broth, the sherry, the oyster sauce, and the cornstarch and whisk until smooth.
- Set the sauce mixture aside.
- In a large skillet over medium-high heat, add 1 tablespoon of the vegetable oil.
- Season the steak evenly with the black pepper and the Chinese five-spice.
- Add the steak to the hot oil and cook, flipping it once, until browned on both sides, about 2 minutes per side.
- Transfer the skillet from the heat.
- Transfer the steak to a cutting board and let it rest, about 5 minutes.
- Slice the steak against the grain into 1-inch pieces.
- In the same skillet used to brown the steak, over medium heat, add the remaining oil.
- Add the bell peppers to the hot oil and cook, while stirring often, until just tender, about 3 minutes.
- Add the garlic to the bell peppers and cook, while stirring, until fragrant, about 1 minute.
- Whisk the sauce mixture, then add it and the steak pieces to the bell pepper mixture and stir to combine.
- Cook the steak mixture, while stirring occasionally, until the steak reaches an internal temperature of 135 degrees F for medium-rare doneness and the sauce thickens, about 1-2 minutes.
- Plate the steak mixture over the rice.
- Sprinkle with the green onions and the sesame seeds and serve.
×