Tammy's Pepper Steak

Ingredients

Serves 8 

Stir Fry

1-1/2 lbs flank steak, sirloin, round steak, ribeye, New York strip, or round steak, cut into bite-sized pieces thin strips (see Notes)

1 large sweet yellow or red onion, cut into 1/2-inch thick slices
3 or 4 bell peppers, in different colors (green, yellow, orange, red), cut into 1/2-inch thick slices

2 tablespoons olive oil

Marinade

1/2 cup soy sauce

1/2 cup honey (increased from 1/4 cup)
1/3 cup cornstarch

1 tablespoon liquid ginger paste, optional

1/2 teaspoon salt (reduced from 3/4 teaspoon)
1/4 teaspoon baking soda

1/4 teaspoon freshly ground black pepper

1 large garlic clove, minced, optional

Garnishment, optional

2 teaspoons toasted sesame seed

1 bunch of fresh chives, thinly cut, or green onions, thinly cut on the bias

Red pepper flakes, to taste

To Serve

Sushi white rice, steamed

Directions

1. Cut the Meat. To make the meat easier to cut, place it in the freezer for 20-25 minutes until its hard but not frozen.

2. Marinade Meat. In a medium bowl mix the marinade ingredients. Add the meat and mix well making sure all the beef pieces are covered in the marinade. Cover and let rest in the refrigerator for 20 minutes or up to 12 hours. 

3. Sautée Meat. Preheat a large pan set over medium-high heat. Add some olive oil and sautée meat in batches allowing for all sides to caramelize. Move the cooked meat into a container and set aside. 

Note: Don't cook all the beef at the same time or it will boil and will become tough.  

4. Sautée Vegetables. In the same pan, add olive oil and saute the onions until they begin to caramelize. Add the peppers and cook moving constantly. Once the vegetables have become soft but are still crunchy add the cooked beef and mix well. 

5. Serve. Serve with steamed white rice, and garnish with toasted sesame seeds or chives, if desired.

Notes

The best cuts of meat for pepper steak are flank steak, sirloin, and round steak. These cuts are flavorful, relatively affordable, and work well with the quick-cooking method of stir-frying when prepared correctly. 

Recommended Cuts

• Flank Steak: A traditional choice, known for its rich flavor and distinct grain. When sliced thinly across the grain, it becomes very tender during quick searing.
• Sirloin (Top Sirloin/Sirloin Tips): A popular, medium-priced option that is lean, cooks quickly, and offers a good balance of flavor and texture.
• Round Steak (Top or Bottom Round): This is a very lean cut that is big on beef flavor. Like flank, it needs to be sliced thinly across the grain to ensure tenderness in a stir-fry.

Alternative Options

• Ribeye: A more tender, higher-fat option for a richer flavor profile.
• New York Steak/Strip Steak: Another good choice that offers a fine-grade texture. 

Tips for Tenderness

Regardless of the cut you choose, follow these tips to ensure tender results:

• Slice thinly: Cut the beef into very thin strips or bite-sized cubes.
• Slice across the grain: Always cut the meat against the direction of the muscle fibers to shorten them and maximize tenderness.
• Partially freeze the meat: Freezing the steak for about 30-60 minutes before slicing makes it much easier to achieve thin, even slices.
• Marinate and "velvet" the beef: Use a marinade containing ingredients like soy sauce and cornstarch, and potentially baking soda, which helps tenderize the meat and protect it during high-heat cooking.