Pepper Steak and Gravy Recipe

Introduction

Pepper steak and gravy is a comforting, flavorful dish featuring tender sirloin slices simmered in a savory beef gravy with colorful bell peppers and onions. This recipe is perfect for a hearty weeknight dinner served over rice.

Ingredients

• 1 ½ pounds sirloin steak, thinly sliced
• 2 cups beef broth
• 4 teaspoons olive oil
• 3 bell peppers, sliced
• ½ yellow onion, sliced
• 2 tablespoons soy sauce
• 1 teaspoon beef bouillon powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• Black pepper, to taste
• 1 teaspoon Better Than Bouillon beef paste
• Cornstarch slurry:
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

1. Step 1: Place the sliced steak in a mixing bowl. Add soy sauce, onion powder, garlic powder, and beef bouillon powder (1 teaspoon each). Toss until the steak strips are evenly coated with the seasoning.
2. Step 2: Heat 2 teaspoons of olive oil in a skillet over medium-high heat. When hot, cook the steak slices for 1–2 minutes on each side in small batches, then remove them from the skillet.
3. Step 3: Add the remaining 2 teaspoons of olive oil to the skillet. Add the sliced onions and bell peppers, cooking and stirring for about 5–6 minutes until softened.
4. Step 4: Pour in the beef broth, add the Better Than Bouillon beef paste, 1 teaspoon onion powder, 1 teaspoon garlic powder, black pepper, and return the cooked steak to the skillet. Let everything simmer on low heat for about 10 minutes.
5. Step 5: Stir the cornstarch slurry (cornstarch mixed with cold water) into the skillet. Continue stirring until the sauce thickens into a rich gravy. Serve over rice and enjoy.

Tips & Variations

• For extra flavor, marinate the steak in soy sauce and spices for 30 minutes before cooking.
• Try adding sliced mushrooms or a splash of Worcestershire sauce for a deeper savoriness.
• If you prefer a thicker gravy, increase the cornstarch slurry amount gradually until you reach your desired consistency.

Storage

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of beef broth if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak or sirloin tips work well as alternatives. Choose cuts that cook quickly and remain tender when sliced thin.

Is this dish gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce and ensure your beef broth and all seasonings do not contain gluten additives.

Pepper Steak and Gravy Recipe

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★★★★★

4.5 from 233 reviews

This Pepper Steak and Gravy recipe features tender sirloin steak strips sautéed with colorful bell peppers and onions, simmered in a flavorful beef broth gravy seasoned with soy sauce and aromatic spices. Perfect served over rice, this dish delivers a hearty and comforting meal with a rich, savory sauce that complements the juicy steak and crisp vegetables.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Marinade

• 1 ½ pounds Sirloin Steak, thinly sliced
• 2 tablespoons Soy Sauce
• 1 teaspoon Beef Bouillon Powder
• 2 teaspoons Onion Powder, divided
• 2 teaspoons Garlic Powder, divided

Vegetables and Cooking

• 3 Bell Peppers, sliced
• ½ Yellow Onion, sliced
• 4 teaspoons Olive Oil, divided
• Black Pepper, to taste
• 2 cups Beef Broth
• 1 teaspoon Better Than Bouillon Beef Paste

Cornstarch Slurry

• 2 tablespoons Cornstarch
• 3 tablespoons Cold Water

Instructions

1. Season the Steak: Place the thinly sliced sirloin steak in a mixing bowl. Add soy sauce, 1 teaspoon beef bouillon powder, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Toss thoroughly until the steak strips are well coated with the seasoning mixture.
2. Sear the Steak: Heat 2 teaspoons of olive oil in a skillet over medium-high heat until hot. Add the seasoned steak slices in small batches and cook for 1 to 2 minutes on each side until browned but not fully cooked through. Remove the cooked steak from the skillet and set aside.
3. Sauté the Vegetables: Add the remaining 2 teaspoons of olive oil to the same skillet. Add the sliced onions and bell peppers. Cook and stir frequently for about 5 to 6 minutes until the vegetables are softened and slightly caramelized.
4. Simmer with Broth and Seasoning: Pour in the beef broth and add 1 teaspoon Better Than Bouillon beef paste, the remaining 1 teaspoon onion powder, 1 teaspoon garlic powder, and black pepper to taste. Stir well to combine. Return the cooked steak strips to the skillet. Reduce the heat to low and let the mixture simmer gently for about 10 minutes, allowing the flavors to meld and the steak to finish cooking.
5. Thicken the Gravy: While the stew simmers, prepare the cornstarch slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Pour the slurry gradually into the skillet, stirring continuously until the sauce thickens into a rich gravy consistency.
6. Serve: Once the gravy has thickened, remove from heat and serve the pepper steak and gravy hot over cooked rice. Enjoy your hearty and flavorful meal.

Notes

• Cook the steak in batches to avoid overcrowding the pan, ensuring a proper sear.
• Use fresh bell peppers for a sweet and slightly crunchy texture.
• The Better Than Bouillon beef paste adds extra depth; adjust the saltiness by tasting before adding additional salt.
• The cornstarch slurry should be added slowly while stirring to prevent lumps in the gravy.
• This dish pairs well with steamed white or brown rice.

Keywords: pepper steak, beef recipe, steak and gravy, skillet recipe, beef with bell peppers, quick dinner, main dish