Pepper Steak Recipe

Slice and Marinate

Trim any excess fat from the steak and slice thinly across the grain into roughly 1/8–1/4" strips. In a bowl combine 2 tbs soy sauce, 1 tbs dry sherry or brandy, 1 tsp cornstarch, 1 tsp salt and 1 tsp freshly ground black pepper. Add the sliced beef and toss to coat evenly. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

While the beef marinates, prepare the vegetables: slice the bell peppers into 1/2" strips and cut the onion into thin wedges. Mince the garlic. Keep vegetables separate so they cook quickly and evenly.

Sear the Beef

Heat a large skillet or wok over high heat until very hot. Add 1 tbs oil and 1 tbs butter and swirl. Shake off excess marinade from the beef and add the strips in a single layer, working in batches to avoid crowding. Sear 1–2 minutes per side until browned but still slightly pink in the center. Remove beef to a plate and tent with foil.

Sauté Vegetables

Return the skillet to high heat. Add remaining 1 tbs butter. Add the onion and peppers and stir-fry 2–3 minutes until they begin to soften but remain crisp-tender. Add the minced garlic and cook 30 seconds until fragrant. Push vegetables to the side.

Build the Sauce

Sprinkle 2 tsp crushed black peppercorns into the pan and let toast briefly in the butter for 10–15 seconds to bloom the aroma. Carefully add 1 tbs brandy to deglaze the pan — stand back as it may flame — scraping up browned bits with a wooden spoon. Add 3 tbs beef stock, 1 tbs soy sauce and 1 tsp Dijon mustard. Stir to combine and bring to a gentle simmer.

Thicken & Finish

Whisk the prepared cornstarch slurry (1 tsp cornstarch + 1 tbs water) and pour into the simmering sauce while stirring. Allow sauce to bubble and thicken, 30–60 seconds. If desired, stir in 2 tbs heavy cream for a silkier texture. Taste and adjust seasoning with 1/2 tsp salt and a squeeze (1/2 tsp) of lemon juice or rice wine vinegar to brighten. Return the seared beef and any accumulated juices to the pan and toss for 30–60 seconds to coat and finish cooking. Heat just until the beef is warmed through.

Remove from heat, sprinkle with chopped parsley, and serve immediately with steamed rice or noodles. If sauce is too thin, simmer 1–2 minutes longer; if too thick, loosen with a splash of stock.