Recipe Index

Ingredients

• 1-2 pounds steak (sliced into strips)
• 1 tablespoon all purpose seasoning ((I like to use adobo, but Lawry's works too!))
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil
• 2 cups low sodium chicken or beef broth
• 1/4 cup low sodium soy sauce
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Browning Seasoning ((this is also called burnt sugar. This gives the steak a deep brown color.))
• 1 cup sliced bell peppers ((red or green) )
• 1/3 cup sliced onion
• water (if needed)
• 1 teaspoon adobo
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt, pepper to taste
• 1/4 cup cornstarch
• 1/4 cup cold water

Method

1. Toss the steak strips in a large bowl with the all purpose seasoning, the first garlic powder, onion powder, salt and black pepper until well combined.
2. Heat the neutral oil in a large skillet over medium-high heat and sear the steak for 3 to 5 minutes until it takes on a nice brown color.
3. Stir the broth, soy sauce, Worcestershire sauce and browning seasoning together in a small bowl and pour the mixture into the skillet.
4. Stir in the bell peppers and onion, adding water if needed so the steak is covered with liquid.
5. Cover the skillet and simmer on low for 20 minutes, check the liquid level and add more water if needed to keep the steak covered, and stir in the adobo, the second garlic and onion powders, salt and pepper.
6. Cover and cook for another 15 minutes, then whisk the cornstarch and cold water into a slurry, pour it into the skillet and stir until well combined.
7. Simmer the pepper steak covered for another 10 to 15 minutes, 45 minutes of simmering in total, until the meat is tender and the sauce has thickened, and serve it with the peppers and sauce spooned over the strips.

Prep: 14 min · Cook: 60 min · Total: 74 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data