Name: Pepper Steak with Potatoes Recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

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

Serving Size: one normal portion
Calories: 450-550
Fat: 20-25g
Carbohydrates: 40-50g
Fiber: 5-7g
Protein: 35-40g