Pepper Steak and Rice is a savory American comfort dish of tender sliced New York strip steak sautéed with bell peppers and onions in a soy and tomato-based sauce, served over fluffy white rice. The rich, umami-forward sauce and quick cooking method make it a weeknight favorite.
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Place thinly sliced steak in a large freezer bag. Add rice vinegar, 2 tbsp cornstarch, 1/2 cup soy sauce, 1/3 cup water, and black pepper.
Seal the bag and massage the marinade into the steak. Refrigerate for 25 minutes.
While the steak marinates, prepare the rice. In a saucepan, combine rinsed rice, 2 cups of water, 2 tbsp butter, and salt. Bring to a boil.
Once boiling, cover the saucepan, reduce heat to low, and let it simmer for 20 minutes.
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated steak in batches and brown on both sides. Remove from skillet and set aside.
In the same skillet, melt 4 tbsp of butter. Add the sliced green pepper, red pepper, and onion. Sauté for about 3 minutes until slightly softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Return the browned steak to the skillet with the vegetables.
Pour in 1.5 cups of beef broth, 3 tbsp of soy sauce, and the can of tomato sauce. Stir to combine.
In a small bowl, whisk together 1/2 cup of beef broth, 2 tbsp of cornstarch, and brown sugar to create a slurry.
Pour the slurry into the skillet and stir well.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, allowing the sauce to thicken.
Serve the pepper steak and sauce over the cooked rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to restore sauce consistency.
Slice it thinly before cooking for faster, more even cooking and better sauce absorption. Partially freeze the steak for 15-20 minutes first for cleaner cuts.
Yes. Flank steak, sirloin, or ribeye work well. Avoid tough cuts; stick with tender, quick-cooking steaks sliced thin.
Don't overcook it. Sear briefly over medium-high heat until just done, then remove and set aside before finishing the sauce. Add it back at the very end to warm through.
Yes. Slice all vegetables and steak up to 4 hours ahead. Store separately in the fridge. Cook everything fresh when ready to serve for best texture.
The cornstarch should thicken it as it simmers. If still thin after 2-3 minutes, mix 1 tbsp cornstarch with 2 tbsp water and stir in until it reaches desired consistency.
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