What cut of meat is best for pepper steak?

Flank steak is the most popular choice for pepper steak because it’s lean, flavorful, and becomes tender when sliced thinly against the grain. Other good options include skirt steak or sirloin—just make sure to cut the meat thinly to keep it tender and easy to chew.

Why is Chinese pepper steak so tender?

Chinese pepper steak is often tender because the meat is sliced very thin and cooked quickly over high heat, which prevents it from becoming tough. Additionally, many recipes use a marinade or a quick tenderizing method, like velveting (coating the meat in cornstarch and egg white), to keep the steak juicy and soft.

What’s in pepper steak seasoning?

Pepper steak seasoning typically includes black pepper, garlic powder, onion powder, salt, and sometimes a touch of paprika or chili powder for heat. Some blends also add a bit of sugar or soy sauce powder to balance the flavors. In this recipe, the seasoning comes naturally from the soy sauce, garlic, ginger, and hot sauce.

Should you pepper steak before or after searing?

It’s best to season your steak with salt and pepper just before searing. This helps the seasoning stick to the meat and creates a nice crust when cooked. Adding pepper after cooking can sometimes result in a bitter taste, so seasoning beforehand is the way to go.

One Pan Pepper Steak Recipe

Description

One Pan Pepper Steak is a quick, flavorful dish featuring tender flank steak, vibrant bell peppers, and sweet onions cooked together in a savory soy-ginger sauce. This easy, one-pan recipe is perfect for a satisfying weeknight meal with minimal cleanup.

Ingredients

1 lb flank steak, sliced thin against the grain

1 tablespoon olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 garlic cloves, minced

1/2 cup beef broth

1/4 cup chicken broth

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 teaspoon hot sauce

1/2 teaspoon ground ginger

2 tablespoons cornstarch + 2 tbsp cold water (slurry)

Cooked rice or noodles, for serving

Optional garnish: sliced green onions or sesame seeds

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Instructions

Prep the Steak: Tenderize steak and slice thinly against the grain. Pat dry and season as desired.

Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Sear steak in batches for 3–4 minutes per side. Remove and set aside.

Cook Veggies: In the same pan, sauté onions and peppers for 3 minutes until slightly softened.

Make the Sauce: Deglaze pan with chicken broth. Add beef broth, soy sauce, honey, hot sauce, garlic, and ginger. Bring to a simmer.

Thicken Sauce: Stir in cornstarch slurry. Let simmer until thickened, about 2 minutes.

Combine & Serve: Return steak to skillet and stir to coat. Serve hot over rice or noodles. Garnish if desired.

Prep Time: 10 min
Cook Time: 15 min
Category: Main Dish
Method: Searing
Cuisine: American