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ONWas craving Pepper Steak and gravy and since it’ll be cold this weekend, here’s how you can make it too!
Ingredients
Steak & Veggies
• 1–1½ lbs top sirloin steak, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 green onions, chopped
• 2 tbsp oil
Steak Marinade
• Morton’s Nature’s Seasoning
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp garlic paste
• ½ tsp baking soda
Gravy
• 1 cup beef broth
• 1 can Campbell’s Beefy Mushroom Soup
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp beef bouillon
Slurry
• 1 tbsp cornstarch
• 2–3 tbsp beef broth mixture (instead of water)
Instructions
1. Slice steak thin and season with Nature’s Seasoning, soy sauce, Worcestershire, garlic paste, and baking soda. Marinate 30 minutes.
2. Heat oil in a skillet or wok and sear the steak until browned. Remove and set aside.
3. In the same pan sauté onions and bell peppers for 3–4 minutes until slightly softened.
4. Add beef broth, Campbell’s Beefy Mushroom soup, soy sauce, Worcestershire, and beef bouillon. Stir until smooth.
5. Mix cornstarch with some of the beef broth mixture to make a slurry, then pour it in to thicken the gravy.
6. Return the steak to the pan and simmer 5–7 minutes until the sauce is rich and glossy.
7. Finish with green onions and serve over hot white rice.
#peppersteak #comfortfood #onestopchop
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