Chicken Pepper Steak Recipe

Chicken pepper steak is a quick and easy dish that combines tender chicken with stir-fried bell peppers in a savory sauce. It’s perfect for a weeknight dinner and can be customized to your taste4.

Ingredients

• 1 1/4 lb. strip steak, or flank steak or top sirloin1
• 2 tablespoons olive oil1
• 1 green bell pepper, sliced1
• 1 red bell pepper, sliced1
• 1 yellow onion, sliced1
• 3 cups cooked rice, for serving. See notes1

Meat Seasoning

• 1/2 teaspoon each of garlic salt, celery salt, and onion powder1
• 1/4 teaspoon each of salt and pepper1

Sauce

• 3 Tablespoons cornstarch, + 3 tbsp. cold water1
• 1 cup beef broth1
• 1/2 cup chicken broth1
• 1/4 cup soy sauce, low sodium1
• 3 tablespoons honey1
• 3 cloves garlic, minced1
• 1 teaspoon hot sauce1
• 1/4 tsp ground ginger1

Instructions

1. Prepare the steak: Tenderize the steak with a meat mallet and cut into thin strips. Pat dry and sprinkle with seasoning, toss to coat1. Pro Tip: Cut away areas of excess fat. Set aside and fry them with the peppers for added flavor, then use kitchen tongs to remove and discard1.
2. Sear the meat: Heat olive oil in a skillet and sear the meat in batches for 3-4 minutes. Remove and let it rest. Deglaze the pan with chicken broth and let it reduce by half. Add the onions and peppers and let them soften for 3 minutes1.
3. Add the sauce: Bring it to a boil and let it simmer for 2-3 minutes. Stir in the cornstarch slurry. Reduce to low once desired thickness is obtained1.
4. Combine: Add the steak back. Stir to combine and heat through, then serve with rice1.

Tips and Variations

• Make it Gluten-Free: To make this gluten-free, swap out the soy sauce for gluten-free tamari4.
• Freezer Directions: You can freeze this leftover steak in freezer safe containers. Let it cool completely before freezing to avoid ice crystals. Reheat in the microwave, 3 to 4 minutes, or until hot4.