Pepper Steak Stir Fry Recipe

Ingredients

Meat Seasoning

• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Sauce

• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1 cup beef broth
• 1/2 cup chicken broth
• 1/4 cup low sodium soy sauce
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon hot sauce
• 1/4 teaspoon ground ginger

Stir Fry

• 1 1/4 pounds strip steak, or flank steak or top sirloin
• 2 tablespoons olive oil
• 1/4 cup dry white wine (Chardonnay or Pinot Grigio recommended)
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 3 cups cooked white long grain rice

Instructions

1. Combine 3 tablespoons cornstarch and 3 tablespoons cold water in a covered container, shake to mix, and set aside in a cool place. In a medium bowl, mix together beef broth, chicken broth, soy sauce, honey, minced garlic, hot sauce, and ground ginger. Set aside.
2. Place plastic wrap over the steak and pound it flatter with a meat tenderizer on both sides to tenderize. Trim away any large fat areas; optionally, fry fat with the peppers for extra flavor then discard. Slice the steak thinly against the grain, pat dry, sprinkle evenly with the meat seasoning, and toss to coat.
3. Heat olive oil over medium-high heat in a skillet. In batches, sear the steak strips for 3-4 minutes until browned, avoiding overcrowding. Remove from pan and let rest.
4. Add white wine to the skillet and use a spatula to scrape and dissolve browned bits from the pan. Simmer until the liquid reduces by half, about 3-4 minutes. Add sliced bell peppers and onions and sauté for about 3 minutes until slightly softened.
5. Pour the prepared sauce mixture into the skillet with vegetables and bring to a boil. Simmer for 2-3 minutes. Shake the cornstarch slurry well and slowly stir it into the bubbling sauce. Continue to simmer gently until the sauce thickens as desired. Reduce heat to low.
6. Return the cooked steak strips to the skillet and stir to coat with the sauce. Allow the steak to heat through fully in the sauce.
7. Serve the pepper steak hot over prepared white rice or vegetable fried rice as preferred.

Notes

• Substitute dry white wine (like Chardonnay or Pinot Grigio) with an equal amount of chicken broth if avoiding alcohol.
• You may add 7 ounces of stir fry noodles or thin spaghetti to the sauce at the end in place of rice.
• Using both chicken and beef broth adds depth of flavor, but all beef broth can be used if preferred.
• For lower sodium, opt for low sodium soy sauce and low sodium broth.
• Adding sautéed mushrooms is a great optional addition, best prepared separately and stirred in at the end.
• For perfectly cooked rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup white long grain rice, cover and simmer low for 15 minutes, then remove from heat and let stand 10 minutes.
• Store leftovers in airtight containers in the fridge up to 3 days or freeze up to 3 months.