Summer is here and boy is it hot outside. Too hot to turn the oven on to bake or roast something. So I am looking for meals that are quick and easy. Perfect day for some Fast and Easy Pepper Steak. I live in a part of Los Angeles that can get over 100 degrees in summer, so something quick, that does not keep me near my antique stove all day, will help us to get going with our summer activities is what I try to implement every day.
This gravy is so yummy! I love to dip a crusty bread into this sauce because it is that rich and delicious!
The first thing that comes to mind about this Fast and Easy Pepper Steak is takeout! And in the summer months, I usually don’t cook as much, and takeout is what we go for on a regular basis. So when I do get a chance to cook, I look for something everyone agrees on, because with 5 very picky eaters, it’s always a struggle to make everyone happy, but this dish hits all the marks.
I love Asian flavors. I mean who does not love simmering beef in a gravy of silky, smooth and delicious soy sauce? The flavors of garlic and thinly sliced onions and peppers makes for a perfect meal anytime of year.
It is one of those meals, where everyone gobbles it up! Even these picky palates have no problem asking for seconds. I also notice that during summer, I tend to cook dinner much earlier. So with this meal, I cook, we eat, and then out the door to catch the summer movies.
Fast and Easy Pepper Steak, is a no fuss dish that is on the table in no time. This will become a weeknight regular, for sure! Serve with a side of brown rice, and enjoy.
Ingredients
- 1 Lb. Boneless beef top sirloin steak, trimmed of fat.
- 2 Tablespoons vegetable oil
- 1 Green bell pepper sliced
- 1 Yellow bell pepper sliced
- 1 Medium onion sliced
- 1 Teaspoon minced garlic
- 1 14 oz can of beef broth
- 1 1/2 Tablespoons corn starch
- 1 Tablespoon low sodium soy sauce
- 1 Teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Slice steak into 1/8 inch thick slices. Heat 1 tablespoon oil, on medium height heat in a large nonstick skillet. Add beef, and season with a bit of salt and pepper; cook beef 4-5 minutes, until browned. Remove steak from skillet and set aside. Using the same skillet, add remaining oil; add onion, bell pepper and garlic, and cook until tender and fragrant; about 3 minutes. In a medium bowl or measuring cup, add beef broth, soy sauce, Worcestershire sauce and corn starch; mix to combine. Add broth mixture to skillet and stir slowly. Cook until sauce begins to boil and has thickened. Add steak strips back to skillet, stir to combine and cook until heated through. Serve with rice.
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