Kitchen notes · a little help before you start
Pepper Steak
Pepper Steak brings together top round beef, onion, and green bell pepper. Part of the food comes out of the pan before going back in later. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 160 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Asian
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Keep a bowl or plate nearby
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Get to know the ingredients
Top round beef
Look at how this ingredient comes into the method: Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
Onion
Look at how this ingredient comes into the method: Once the oil is hot, add the sliced onion and green & red peppers and stir-fry for about 5 minutes, or until tender.
Green bell pepper
Look at how this ingredient comes into the method: To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Pepper Steak
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve with rice. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep the first boil and the next step together
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: To make the marinade, in a medium bowl, combine water, honey, soy sauce, mirin (if using), Worcestershire, garlic, ginger, and red pepper flakes and whisk.
Which little step is worth remembering?
Part of the food comes out of the pan before going back in later. Have somewhere ready to put it, and keep that handoff in the recipe’s order.
What check should I look for as it cooks?
Keep this part of the method in view: Stir the beef and continue cooking until browned (the beef doesn't have to be cooked through), about 2 to 3 minutes.
Is there another preparation step to plan for?
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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