Amazing green peppercorn steak
Our Green Peppercorn Steak is tender and juicy, slices of steak tossed with bell peppers, garlic and lots of onion in a silky, flavorful sauce. We more than often have pepper steak for dinner, and I’ll show you how to make it an unforgettable meal. I’m sure you’ll enjoy this pepper steak recipe more than the takeout you order from your local Chinese restaurant.
- 2 tablespoons olive oil
- 1 boneless beef sirloin steak, 3/4 inch thick (about 1 pound), cut into thin strips
- 2 medium green/red bell peppers, cut into 2-inch-long strips (about 3 cups)
- 1 medium onion, halved and sliced (about 1 cup)
- 2 garlic cloves, minced
- 1 teaspoon dried oregano leaves, crushed
- 2 packets Swanson Flavor Boost Concentrated Beef Bouillon
- 1/4 cup water
- In a skillet, add the oil and when hot, brown the steaks in batches. Be sure to brown both sides of the steak slices, cook over high heat. Cluttering the pan will slow down the browning process of the meat. When the slices of meat touch the pan, the temperature drops and forces the meat to release the juice instead of capturing it inside.
- Remove meat after browning and cover properly with foil; this step will allow the meat to rest and continue cooking thanks to the heat of the juices captured inside.
- In the same skillet, add the onion and sauté over high heat until translucent. Remove from pan and set aside.
- Fry the peppers for a few seconds and remove them from the pan and set aside.
- Add the garlic and oregano to the skillet and cook, stirring, for 1 minute.
- Return the meat to the pan and season with salt and black pepper, stir for a minute then add the boiling water and cook for 45 minutes until the meat is tender.
- Now add the onion, garlic, oregano and bell pepper and stir for a minute.
- Combine sauce ingredients and pour over steak. Stir the mixture until the sauce thickens.
Tips and tricks:
- It’s best to use flavorless oils like canola oil and sunflower oil to brown the steak.
- Always add boiling water.
- You can use yellow and orange bell peppers, but they are sweeter, softer in texture, and won’t have that crunch when cooked.
- if you prefer a stronger flavor, use red onion instead.
This dish can be served with noodles but especially with rice, which is why it is called pepper steak and rice in some restaurants.