Pepper Steak

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

For the Steak

  • 600 g beef rump or sirloin steak
  • 2 tbsp olive oil
  • 1 tbsp cornflour (cornstarch)
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper

For the Vegetables

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced
  • 3 garlic cloves, finely minced
  • 1 tbsp fresh ginger, grated

For the Sauce

  • ½ cup beef stock
  • ¼ cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1 tsp sesame oil
  • ½ tsp freshly cracked black pepper
  • 1 tsp cornflour mixed with 2 tbsp cold water

To Finish

  • Fresh parsley or spring onions
  • Toasted sesame seeds
  • Freshly cracked black pepper

Method

Step 1 – Prepare the Steak

Slice the steak thinly against the grain into strips.

Place in a bowl and toss with the cornflour, garlic powder, salt, and black pepper.

Allow to sit for 5–10 minutes while you prepare the vegetables and sauce.

Step 2 – Prepare the Sauce

In a small bowl, whisk together the beef stock, soy sauce, Worcestershire sauce, honey, tomato paste, sesame oil, and black pepper.

Set aside.

Step 3 – Sear the Beef

Heat a large frying pan or wok over high heat.

Add the olive oil.

Working in batches if necessary, add the beef and sear for approximately 1–2 minutes per side, until browned on the outside.

Transfer the beef to a plate.

Step 4 – Cook the Vegetables

Reduce the heat to medium-high.

Add the sliced peppers and onion to the same pan.

Cook for 4–5 minutes, stirring occasionally, until slightly softened but still vibrant and crisp.

Add the garlic and ginger and cook for another 30 seconds.

Step 5 – Bring It Together

Return the beef to the pan.

Pour in the prepared sauce and toss everything together.

Allow it to simmer for 2–3 minutes.

Stir the cornflour and water mixture once more, then pour it into the pan.

Cook for another 1–2 minutes, stirring continuously, until the sauce becomes glossy and thick enough to coat the steak and vegetables.

Step 6 – Serve

Spoon the pepper steak generously over steamed jasmine or basmati rice.

Finish with sliced spring onions, toasted sesame seeds, and freshly cracked black pepper.

Serve immediately while hot.

Serving Suggestions

Pair with:

  • Steamed jasmine rice
  • Basmati rice
  • Egg fried rice
  • Stir-fried noodles
  • Steamed broccoli
  • Asian cucumber salad