Pepper Steak for Two

This scaled-down pepper steak is sized for two, which means less leftovers and a faster path from stove to table. Thin strips of round steak get browned hard in a hot skillet, then simmer with green bell peppers, fresh tomato, soy sauce, and a touch of ginger until the meat turns tender and the sauce pulls together.

The trick to getting thin, even slices from round steak is partially freezing it first. About 30 minutes in the freezer firms the meat enough to cut clean strips across the grain without the knife slipping. That against-the-grain cut is what keeps the steak from being chewy after the long simmer.

Cornstarch mixed into beef consomme goes in partway through, turning the braising liquid into a glossy, clingy sauce that coats the meat and peppers. Spooned over hot rice, it soaks right in.

Pro Tips

• Get the skillet very hot before adding the steak strips. You want a sear, not a steam. Work in batches if needed so the pan stays hot.
• Slice the bell peppers thin so they soften during the simmer but keep a little bite.
• Stir the cornstarch slurry well before adding it. Cornstarch settles fast and you’ll get lumps if it sits.
• The 30-minute covered simmer is what tenderizes the round steak. Don’t rush it.

Variations

• Add sliced onions or mushrooms with the bell peppers for more vegetables.
• Use flank steak for a more tender cut that needs less simmering time.
• Stir in a splash of rice vinegar at the end for a brighter, tangier sauce.