Today, I have a pepper steak recipe that I have updated over the decades. However, instead of using round steak that is traditionally using, I am using Top Sirloin steak.
This is my first time using top sirloin steak, and to be truthful I used it because I didn't have the round steak.
And I must say that the meal turn out to be delicious. So to avoid becoming long winded, below is my new pepper steak recipe.
Evelyn's Pepper Steak Made With Top Sirloin Steak Recipe
Total prep and cook time about 1 1/2 hours
Serving size: 4
- 1 1/2 to 2 lbs top sirloin steak
- 1 1/2 large bell pepper, any color sliced into strips
- 1 large onion, sliced into rings
- 3 cloves garlic, chopped
- 2 bouillon cubes
- 1 1/2 tablespoons low sodium soy sauce
- 2 tablespoons flour
- 1 1/2 cups water
- Season salt
- Table salt
- Black Pepper
- Cayenne pepper, 2 to 3 light shakes of the bottle
- 4 - 5 tablespoons of olive oil
- Using an extra sharp meat cleaver slice steak thinly into 1 1/2 inch strips, removing as much fat as possible
- Add 2 tablespoon of the olive oil into a large 12-inch skillet and heat on medium heat
- Season steak with salt and pepper
- Add steak strips to skillet
- Stir, cook until steak is brown all over
- Then cover and continue to cook in its juices about 20 minutes
- Stirring occasionally
- Then saving the steak juice, remove steak from skillet and set aside.
Now to make the gravy. Stir frequently from this point on in the cooking process.
- In skillet add the remaining olive oil and mix well with some of the steak juice.
- Add the flour and mix until it is pasty. No need to brown because the juices are brown.
- Add a little more steak juice to spread flour mixture a little bit.
- Add enough season salt, cayenne pepper, and black pepper for taste.
- When mixture begins to bubble, add the remaining steak juice, soy sauce, bouillon cubes, and water.
- Stir and heat until gravy begins to thicken again.
- Then add garlic, bell pepper, and onions.
- Heat until it begins to boil, then add steak. Cover.
- Can add additional salt and pepper for taste during cooking if needed to bring up the mild peppery taste.
- Cook until steak is almost tender about 20 minutes, add a little water if the gravy thickens too much .
- Then reduce heat and simmer until steak is tender, about 10 minutes.
- Serve over rice.
Tip: To prevent sawing or hacking on the meat, I recommend using an extra sharp chef's quality and size meat cleaver to prep the steak. I do, and it is like slicing through butter and took only a few minutes to prepare.
Also to save time prep the steak and vegetables earlier in the day, or the night before.
Well there it is, the perfect pepper steak meal. I do hope you enjoy it.
Until next time, Chow,