Pepper Steak
Submitted by svaesir
Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
60 minThis pepper steak takes a shortcut that actually works: onion soup mix stands in for all the individual seasonings, giving you a savory, deeply oniony braising liquid with almost no prep.
Thin-sliced stewing beef gets browned in oil first for color and flavor, then simmers in the soup mix and water for 30 minutes until tender. The bell pepper strips go in during the last 10 minutes so they soften but keep some structure and sweetness.
The cornstarch slurry at the end transforms the braising liquid into a glossy, clingy gravy that coats the meat and peppers. Stir constantly while it thickens so you don’t get lumps, and serve it all over a bed of steamed rice to catch every drop.
Kitchen Tips
- Slice the beef thin, against the grain. Thick cuts won’t tenderize in 30 minutes and will be chewy.
- Brown the meat in batches if your skillet isn’t large enough. Crowding the pan steams the beef instead of searing it.
- Mix the cornstarch with cold water before adding to the hot liquid. Hot water causes the starch to clump instantly.
- Don’t add the peppers too early. They should be tender-crisp, not limp and faded.
Variations
- Multi-pepper: Use a mix of green, red, and yellow bell peppers for more color and a sweeter flavor.
- Soy sauce boost: Add a tablespoon of soy sauce with the water for a more savory, Asian-leaning version.
Ingredients
Directions
In a large skillet, heat oil then add meat which has been cut into thin slices.
Cook until meat is brown, then add onion soup mix and water.
Cover and simmer about 30 minutes.
Add strips of peppers and cover.
Simmer about 10 more minutes or until meat is tender.
Blend cornstarch with a little water and stir into mixture in skillet.
Cook while stirring until thick.
Serve with rice.
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