Pepper Steak with Potatoes Recipe

In our household, weeknight dinners are often a dance between quick preparation and satisfying flavors. Finding that perfect balance can be a challenge, but this Pepper Steak with Potatoes recipe has become a true champion in our kitchen. From the moment the savory aroma of sizzling steak and sweet peppers fills the air, anticipation builds. Even my pickiest eater, who usually shies away from vegetables, eagerly devours the colorful bell peppers nestled amongst tender potatoes and juicy steak. The rich, slightly tangy sauce ties everything together beautifully, creating a symphony of textures and tastes that is both comforting and exciting. This dish is not just a meal; it’s an experience – a warm, welcoming plate that brings everyone to the table, ready to enjoy a truly delicious and satisfying dinner. It’s become such a hit that it’s requested at least once a month, and for good reason – it’s easy to prepare, packed with flavor, and always a crowd-pleaser.

Ingredients

To create this delectable Pepper Steak with Potatoes, you will need a selection of fresh, high-quality ingredients. The beauty of this recipe lies in its simplicity and the way each ingredient contributes to the overall flavor profile. Choosing the right components is key to achieving a truly outstanding dish. Let’s delve into each element and understand its role in creating this culinary masterpiece.

• Steak: 1.5 lbs Sirloin Steak, cut into 1-inch strips. The choice of steak is paramount in this recipe. Sirloin steak is an excellent option because it offers a good balance of flavor and tenderness without being overly expensive. Sirloin is also lean enough to cook quickly and evenly, making it perfect for stir-frying or sautéing. When selecting your sirloin, look for pieces that are well-marbled with fat, as this marbling will render during cooking, adding moisture and flavor to the steak. Cutting the steak into 1-inch strips ensures that it cooks quickly and evenly, allowing for maximum tenderness and preventing it from becoming tough. Other suitable steak options include ribeye, flank steak, or even skirt steak. Ribeye is more flavorful due to its higher fat content, while flank and skirt steak offer a more intense beefy flavor and should be sliced thinly against the grain after cooking for optimal tenderness. If using flank or skirt steak, consider marinating them for at least 30 minutes to enhance their tenderness further.
• Potatoes: 1.5 lbs Yukon Gold Potatoes, cut into 1-inch cubes. Potatoes are the hearty foundation of this dish, providing a comforting and substantial element. Yukon Gold potatoes are highly recommended for their creamy texture and slightly buttery flavor. They hold their shape well during cooking, making them ideal for sautéing and simmering without becoming mushy. Their thin skin also means you don’t necessarily need to peel them, saving preparation time and adding a touch of rustic charm to the dish. Cutting the potatoes into 1-inch cubes ensures they cook at a similar rate to the steak and vegetables, achieving a harmonious texture throughout the dish. Other potato varieties that work well include red potatoes, which also hold their shape and have a slightly waxy texture, or Russet potatoes, which will become fluffier and absorb more of the sauce. If using Russet potatoes, consider parboiling them for a few minutes before sautéing to ensure they cook through completely.
• Bell Peppers: 3 Bell Peppers (various colors – red, green, yellow, orange), sliced into strips. Bell peppers are the stars of the show, providing vibrant color, sweetness, and a slightly crisp texture that contrasts beautifully with the tender steak and potatoes. Using a variety of colors not only enhances the visual appeal of the dish but also offers a range of subtle flavor nuances. Red peppers are the sweetest, followed by orange and yellow, while green peppers have a slightly more bitter and grassy flavor. Slicing the peppers into strips allows them to cook evenly and maintain some texture, preventing them from becoming too soft or mushy. Feel free to experiment with different combinations of bell pepper colors to customize the dish to your liking. You can also add other types of peppers for a bit of heat, such as poblano peppers for a mild warmth or jalapeños for a more pronounced spiciness.
• Onion: 1 large Yellow Onion, sliced. Onions are the aromatic base of many savory dishes, and this Pepper Steak is no exception. Yellow onions are versatile and provide a balanced flavor that becomes sweeter as they caramelize during cooking. Slicing the onion allows it to soften and release its flavors into the dish, contributing to the depth and complexity of the sauce. You can also use white onions for a sharper flavor or red onions for a milder, slightly sweeter taste. For a more intense onion flavor, consider using shallots, which are milder and sweeter than yellow onions and add a delicate garlic-like note.
• Garlic: 4 cloves Garlic, minced. Garlic is a powerhouse of flavor, adding pungency and depth to the dish. Freshly minced garlic is always preferred for its vibrant aroma and taste. Minced garlic readily infuses its flavor into the oil and vegetables as they sauté, creating a fragrant and savory base for the Pepper Steak. If you don’t have fresh garlic, you can use garlic powder as a substitute, but fresh garlic will provide a more robust and nuanced flavor. For those who love garlic, feel free to add more cloves to amplify the garlicky notes.
• Beef Broth: 1 cup Beef Broth. Beef broth is the liquid component that forms the basis of the delicious sauce in this Pepper Steak. It adds richness and depth of flavor, complementing the beef and vegetables perfectly. Using low-sodium beef broth is recommended to control the salt content of the dish. You can also use beef stock for an even richer flavor, or even chicken broth or vegetable broth as alternatives, although beef broth will provide the most authentic and robust flavor profile for a Pepper Steak. If you want to enhance the beefy flavor further, you can use a “better than bouillon” beef base mixed with water instead of pre-made broth.
• Soy Sauce: 2 tablespoons Soy Sauce. Soy sauce is a key ingredient in many stir-fry and Asian-inspired dishes, and it adds a savory umami depth to this Pepper Steak. It also contributes to the rich, brown color of the sauce. Low-sodium soy sauce is recommended to control the saltiness of the dish. If you are sensitive to soy or prefer a gluten-free option, you can use tamari or coconut aminos as substitutes. Tamari is similar in flavor to soy sauce but is typically gluten-free, while coconut aminos offer a slightly sweeter and less salty alternative.
• Worcestershire Sauce: 1 tablespoon Worcestershire Sauce. Worcestershire sauce is a complex condiment that adds a tangy, savory, and slightly sweet flavor to the Pepper Steak. It contains a blend of vinegar, molasses, tamarind, anchovies, and other spices, which contribute a unique depth of flavor that enhances the overall taste profile. It works particularly well with beef, adding a layer of complexity and umami. If you don’t have Worcestershire sauce, you can omit it, but it does contribute significantly to the sauce’s flavor. Some substitutes include fish sauce (used sparingly), balsamic vinegar, or a combination of soy sauce and a touch of vinegar.
• Cornstarch: 1 tablespoon Cornstarch. Cornstarch is used as a thickening agent to create the luscious sauce that coats the steak and vegetables. When mixed with cold water or broth to form a slurry, cornstarch thickens when heated, creating a smooth and glossy sauce. It is essential to mix the cornstarch with cold liquid before adding it to the hot pan to prevent lumps from forming. If you don’t have cornstarch, you can use arrowroot powder as a gluten-free alternative, or even a small amount of all-purpose flour, although flour may result in a slightly less glossy sauce.
• Olive Oil: 2 tablespoons Olive Oil. Olive oil is used for sautéing the steak, vegetables, and garlic. It has a mild flavor that complements the other ingredients without overpowering them. Olive oil also has a relatively high smoke point, making it suitable for sautéing and stir-frying. You can also use other cooking oils with a high smoke point, such as canola oil, vegetable oil, or avocado oil. For a richer flavor, you can use butter or a combination of butter and olive oil, but butter has a lower smoke point and may burn at high temperatures.
• Salt and Black Pepper: To taste. Salt and black pepper are essential seasonings that enhance the natural flavors of all the ingredients in the Pepper Steak. Salt brings out the savory flavors, while black pepper adds a touch of warmth and spice. Seasoning with salt and pepper at different stages of cooking is crucial. Season the steak before searing, the vegetables as they sauté, and the final dish to taste. Freshly ground black pepper is always preferred for its more robust flavor. Taste the dish throughout the cooking process and adjust the salt and pepper seasoning as needed to achieve the perfect balance of flavors.

Instructions

Creating this mouthwatering Pepper Steak with Potatoes is a straightforward process, broken down into simple steps. Following these instructions carefully will ensure a perfectly cooked and flavorful dish every time. Let’s walk through each stage, from prepping the ingredients to the final simmer, to bring this recipe to life in your kitchen.

1. Prepare the Steak and Vegetables: Begin by preparing all your ingredients. This mise en place approach will make the cooking process smoother and more efficient. Cut the sirloin steak into 1-inch strips and set aside. Wash and slice the bell peppers into strips, and slice the yellow onion. Peel and mince the garlic cloves. Cut the Yukon Gold potatoes into 1-inch cubes. Having all your ingredients prepped and ready to go will allow you to focus on the cooking process without any interruptions.
2. Sear the Steak: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. The skillet should be large enough to accommodate all the steak and vegetables without overcrowding. Once the oil is hot and shimmering, add the steak strips in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the steak to steam rather than sear. Sear the steak for 2-3 minutes per side, or until nicely browned on all sides. Searing the steak creates a flavorful crust and helps to lock in the juices, resulting in tender and flavorful steak. Remove the seared steak from the skillet and set aside. It is important to not cook the steak completely at this stage, as it will continue to cook later with the vegetables and sauce.
3. Sauté the Vegetables: Add another tablespoon of olive oil to the same skillet. Reduce the heat to medium and add the sliced onions and bell peppers. Sauté the vegetables for 5-7 minutes, or until they begin to soften and become slightly tender-crisp. Stir occasionally to ensure even cooking and prevent sticking. Sautéing the vegetables softens them slightly and releases their natural sweetness, creating a flavorful base for the dish. Next, add the minced garlic to the skillet and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the garlic briefly enhances its aroma and flavor without overpowering the other ingredients.
4. Add Potatoes and Broth: Add the cubed Yukon Gold potatoes to the skillet with the sautéed vegetables. Stir to combine the potatoes with the vegetables and garlic. Pour in the beef broth, soy sauce, and Worcestershire sauce. Stir well to ensure all the ingredients are evenly distributed and the potatoes are partially submerged in the liquid. The beef broth, soy sauce, and Worcestershire sauce create the flavorful liquid base for the sauce and help to cook the potatoes until tender.
5. Simmer and Thicken the Sauce: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Simmering allows the potatoes to cook through and absorb the flavors of the broth and sauces. While the potatoes are simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth and lump-free. Once the potatoes are tender, stir in the seared steak back into the skillet. Pour the cornstarch slurry into the skillet and stir continuously to combine. Continue to simmer and stir for 1-2 minutes, or until the sauce thickens to your desired consistency. The cornstarch slurry will thicken the sauce, creating a rich and glossy coating for the steak, potatoes, and vegetables.
6. Season and Serve: Remove the skillet from the heat and season the Pepper Steak with salt and black pepper to taste. Taste the dish and adjust the seasoning as needed to achieve the perfect balance of flavors. Garnish with fresh parsley or chopped green onions, if desired, for a touch of freshness and visual appeal. Serve the Pepper Steak with Potatoes hot, over rice, mashed potatoes, or simply as is, for a complete and satisfying meal. Enjoy the delicious combination of tender steak, flavorful vegetables, and creamy potatoes in a rich and savory sauce.

Nutrition Facts

Understanding the nutritional content of your meals is important for making informed dietary choices. This Pepper Steak with Potatoes recipe provides a balanced meal with a good source of protein, carbohydrates, and essential nutrients. Please note that these are approximate values and can vary based on specific ingredients and serving sizes.

• Servings: Approximately 6 servings
• Calories per serving: Approximately 450-550 calories (This can vary depending on the cut of steak used and portion sizes.)

Approximate Nutritional Breakdown per Serving:

• Protein: 35-40g (Excellent source of protein, essential for muscle building and repair)
• Fat: 20-25g (Moderate fat content, primarily from the steak and olive oil. Consider using leaner cuts of steak to reduce fat content.)
• Carbohydrates: 40-50g (Provides energy from potatoes and vegetables. Primarily complex carbohydrates from potatoes.)
• Fiber: 5-7g (Good source of dietary fiber from vegetables, aiding digestion and promoting satiety)
• Sodium: Varies depending on broth and soy sauce used. (Using low-sodium broth and soy sauce can significantly reduce sodium content.)

Key Nutrients:

• Vitamins: Rich in Vitamin C (from bell peppers), Vitamin B6, and various B vitamins.
• Minerals: Good source of potassium (from potatoes), iron (from steak), and other essential minerals.

Note: These values are estimates and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Consider adjusting portion sizes and ingredient choices to meet your individual dietary needs and goals.

Preparation Time

Time is often of the essence, especially when preparing weeknight dinners. This Pepper Steak with Potatoes recipe is designed to be relatively quick and easy to prepare, making it a great option for busy weeknights. Understanding the breakdown of preparation and cooking times can help you plan your meal accordingly.

• Prep Time: 20-25 minutes (This includes washing and chopping vegetables, cutting the steak, and mincing garlic.) Efficient knife skills and having all your ingredients ready before you start cooking can significantly reduce prep time.
• Cook Time: 30-35 minutes (This includes searing the steak, sautéing vegetables, simmering potatoes, and thickening the sauce.) The simmering time for potatoes may vary slightly depending on the size of the cubes and the desired level of tenderness.
• Total Time: 50-60 minutes (From start to finish, including both prep and cook time.) This recipe is achievable within an hour, making it a practical choice for a flavorful and satisfying weeknight meal.

How to Serve

Pepper Steak with Potatoes is a versatile dish that can be served in a variety of ways, depending on your preferences and what you have on hand. Here are some serving suggestions to elevate your dining experience:

• Classic Pairings:
  • Over Rice: Serve the Pepper Steak and Potatoes over a bed of fluffy white rice, brown rice, or quinoa. The rice will soak up the delicious sauce and complement the flavors beautifully.
  • Mashed Potatoes: Creamy mashed potatoes provide a comforting and classic side dish that pairs perfectly with the savory Pepper Steak.
  • Pasta: Toss the Pepper Steak and Potatoes with cooked pasta, such as egg noodles, fettuccine, or penne, for a hearty and satisfying meal.
• Side Dish Companions:
  • Green Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the Pepper Steak.
  • Steamed Vegetables: Serve with steamed green beans, broccoli, or asparagus for added nutrients and a healthy side.
  • Garlic Bread: Crusty garlic bread is perfect for soaking up the flavorful sauce and adds a comforting touch to the meal.
• Garnishes:
  • Fresh Parsley: Sprinkle chopped fresh parsley over the finished dish for a pop of color and freshness.
  • Chopped Green Onions: Add chopped green onions for a mild oniony flavor and visual appeal.
  • Sesame Seeds: Toasted sesame seeds can add a nutty flavor and textural contrast, especially if you want to lean into Asian-inspired flavors.
• Wine Pairing:
  • Red Wines: Pair with a medium-bodied red wine such as Cabernet Sauvignon, Merlot, or Chianti. These wines complement the richness of the steak and the savory flavors of the dish.
• Leftovers:
  • Pepper Steak with Potatoes is even more flavorful the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until heated through.

Additional Tips for Pepper Steak Perfection

To truly master this Pepper Steak with Potatoes recipe and elevate it to its full potential, consider these helpful tips and tricks gleaned from years of cooking and tweaking this family favorite:

1. Marinate the Steak for Extra Tenderness and Flavor: For an even more tender and flavorful steak, consider marinating it for at least 30 minutes, or up to a few hours, before cooking. A simple marinade can consist of soy sauce, Worcestershire sauce, a touch of garlic powder, and black pepper. Marinating helps to tenderize the steak and infuse it with deeper flavors, resulting in a more succulent and delicious final dish.
2. Don’t Overcrowd the Pan When Searing the Steak: This is crucial for achieving a good sear. Overcrowding the pan will lower the temperature and cause the steak to steam instead of sear, resulting in less browning and potentially tougher steak. Sear the steak in batches if necessary to ensure each piece has enough space to brown properly. A good sear is essential for developing flavor and locking in the juices.
3. Adjust the Sauce Consistency to Your Liking: The amount of cornstarch slurry can be adjusted to control the thickness of the sauce. For a thicker sauce, use slightly more cornstarch. For a thinner sauce, use less cornstarch or add a bit more beef broth. Remember to always mix the cornstarch with cold liquid to prevent lumps. Simmer the sauce until it reaches your desired consistency, ensuring it coats the steak and vegetables nicely.
4. Customize the Vegetables to Your Taste: Feel free to experiment with different vegetables in this recipe. Mushrooms, carrots, zucchini, or snow peas can be added for variety and to suit your preferences. Add firmer vegetables like carrots and mushrooms along with the potatoes to ensure they cook through. Softer vegetables like zucchini and snow peas can be added later in the cooking process to prevent them from becoming overcooked.
5. Spice it Up for a Kick: If you enjoy a bit of heat, you can easily add some spice to this Pepper Steak. Add a pinch of red pepper flakes to the skillet while sautéing the vegetables, or include a finely chopped jalapeño pepper for a more pronounced spiciness. You can also serve the Pepper Steak with a side of hot sauce or sriracha for those who like to add extra heat to their meal.

Frequently Asked Questions (FAQ)

Here are some common questions that often arise when preparing Pepper Steak with Potatoes, along with helpful answers to ensure your cooking experience is smooth and successful:

Q1: Can I use a different type of steak besides sirloin?
A: Yes, absolutely! While sirloin is a great choice for its balance of flavor and tenderness, you can definitely use other cuts of steak. Ribeye steak will provide a richer and more flavorful dish due to its higher fat content. Flank steak or skirt steak are also good options, but they are leaner and should be sliced thinly against the grain after cooking to maximize tenderness. Adjust cooking time based on the steak cut to avoid overcooking.

Q2: Can I substitute the Yukon Gold potatoes with another type of potato?
A: Yes, you can substitute Yukon Gold potatoes with other potato varieties. Red potatoes are a good alternative as they also hold their shape well and have a slightly waxy texture. Russet potatoes will become fluffier and absorb more of the sauce, which can be delicious if you prefer a softer potato. You can even use sweet potatoes for a slightly sweeter flavor profile and added nutritional benefits. Cooking times may need slight adjustments depending on the potato variety.

Q3: How do I make this recipe spicier?
A: There are several ways to add spice to this Pepper Steak. You can add a pinch of red pepper flakes while sautéing the vegetables. Finely chopped jalapeño peppers or serrano peppers can also be added for a more direct heat. A dash of your favorite hot sauce can be stirred into the sauce at the end of cooking. Experiment with different chili powders or spice blends to find your preferred level of spiciness.

Q4: Can I make this recipe vegetarian or vegan?
A: Yes, you can adapt this recipe to be vegetarian or vegan. To make it vegetarian, you can substitute the steak with firm tofu or portobello mushrooms. For a vegan version, ensure all ingredients are plant-based, including using vegetable broth instead of beef broth and checking that your Worcestershire sauce is vegan (many are not due to anchovies, but vegan alternatives exist). Tofu should be pressed to remove excess water and can be pan-fried or baked before adding to the dish. Portobello mushrooms can be sliced and sautéed in a similar manner to the steak.

Q5: How long can I store leftovers, and how do I reheat them?
A: Leftover Pepper Steak with Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a skillet over medium heat, adding a splash of broth or water if needed to prevent drying. Alternatively, you can reheat it in the microwave in intervals, stirring occasionally until heated through. Ensure the leftovers are heated to an internal temperature of 165°F (74°C) before serving. Leftovers often taste even better the next day as the flavors have had more time to meld together.

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