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pepper steak recipe with gravy
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This pepper steak recipe features tender beef, vibrant peppers, and a rich gravy enhanced with roasted red peppers and fermented black garlic for a deep umami flavor.
Ingredients
Scale
- 500 g (1.1 lbs) beef sirloin or flank steak, thinly sliced against the grain
- 30 ml (2 tbsp) neutral cooking oil, divided
- 1 large red bell pepper, cored, seeded, and cut into large pieces (for roasting)
- 1 large green bell pepper, cored, seeded, and sliced into 1 cm (0.5 inch) strips
- 1 large red bell pepper, cored, seeded, and sliced into 1 cm (0.5 inch) strips
- 1 large yellow onion, halved and sliced into 1 cm (0.5 inch) strips
- 4 cloves black garlic, peeled
- 2 cloves fresh garlic, minced
- 15 g (1 tbsp) fresh ginger, grated
- 500 ml (2 cups) unsalted beef stock
- 60 ml (0.25 cup) low-sodium soy sauce
- 15 ml (1 tbsp) date molasses or brown sugar (optional)
- 15 ml (1 tbsp) rice vinegar
- 5 g (1 tsp) freshly cracked black pepper
- 30 ml (2 tbsp) cornstarch
- 60 ml (0.25 cup) cold water
- Cooked jasmine rice, for serving
- 15 ml (1 tbsp) fresh chives, finely chopped, for garnish
Instructions
- Roast the Gravy Base Pepper: Preheat the oven to 400°F (200°C). Toss the large red bell pepper pieces with 5 ml (1 tsp) of oil on a baking sheet. Roast for 20-25 minutes, or until softened and slightly charred; allow to cool slightly for blending.
- Sear the Beef in Batches: Pat the sliced beef completely dry with paper towels; season lightly with salt and 0.5 tsp of cracked black pepper. Heat 15 ml (1 tbsp) of oil in a large skillet or wok over medium-high heat. Sear the beef in batches for 1-2 minutes per side until browned, then remove and set aside.
- Sauté Vegetables and Aromatics: In the same skillet, add the remaining 10 ml (2 tsp) of oil. Add the sliced green and red bell peppers and onion. Sauté for 3-5 minutes until tender-crisp. Add the minced fresh garlic and grated ginger, cooking for another minute until fragrant.
- Blend the Umami Gravy Base: In a small blender or food processor, combine the cooled roasted red bell pepper, black garlic cloves, 120 ml (0.5 cup) of beef stock, soy sauce, date molasses (if using), and rice vinegar. Blend until mostly smooth, creating a vibrant, dark-red paste.
- Simmer and Thicken Gravy: Pour the blended black garlic/roasted red pepper mixture into the skillet with the sautéed vegetables. Add the remaining 380 ml (1.5 cups) of beef stock and bring to a gentle simmer. In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk the cornstarch slurry into the simmering gravy. Cook for 2-3 minutes, stirring constantly, until the gravy thickens to a glossy consistency.
- Combine and Serve: Return the seared beef to the skillet, tossing gently to coat it in the thick, rich gravy. Cook for just 1-2 minutes more, until the beef is heated through. Serve immediately over fluffy white jasmine rice, garnished with freshly chopped chives and cracked black pepper.
Notes
Searing the beef in batches prevents overcrowding the pan and ensures a proper brown sear instead of steaming. If black garlic is unavailable, substitute with regular garlic and increase the molasses slightly for depth, though the flavor profile will differ. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 380 calories
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg