Easy Pepper Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Easy Pepper Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Easy Pepper Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound boneless beef sirloin
• steak, 3/4 inch thick
• 3 tablespoons cornstarch
• 1 (14 ounce) can SwansonВ®
• Beef Broth
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder
• 2 cups fresh or frozen green or red
• pepper strips
• 1 medium onion, cut into thin
• wedges
• 4 cups hot cooked regular long-
• grain white rice, cooked without
• salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Slice beef into very thin strips

Step 2: Technique & Execution

Mix cornstarch, broth, soy and garlic

Step 3: Technique & Execution

Stir-fry beef in nonstick skillet until browned and juices evaporate

Step 4: Technique & Execution

Add peppers and onion

Step 5: Technique & Execution

Add cornstarch mixture

Step 6: Technique & Execution

Cook and stir until mixture boils and thickens