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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/pepper-steak-and-gravy-recipe/