Pepper Steak Recipe with Gravy

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Introduction

Ever wondered why your homemade pepper steak never tastes as rich and savory as your favorite restaurant’s version? The secret lies in the perfect balance of tender beef, bold black pepper, and a velvety gravy that ties everything together. This pepper steak recipe with gravy delivers a mouthwatering, umami-packed dish that’s surprisingly easy to make. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe guarantees juicy, flavorful steak smothered in a luscious gravy—ready in under an hour!

Ingredients List

Here’s everything you’ll need for this irresistible pepper steak recipe with gravy:

For the Steak:

• 1.5 lbs flank steak or sirloin, thinly sliced against the grain (for maximum tenderness)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp Worcestershire sauce (adds depth of flavor)
• 1 tbsp freshly ground black pepper (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp cornstarch (helps tenderize the meat)
• 2 tbsp vegetable oil (for searing)

For the Gravy:

• 1 large onion, thinly sliced
• 1 bell pepper, sliced (red or green for color contrast)
• 3 cloves garlic, minced
• 1 cup beef broth (low-sodium recommended)
• 2 tbsp oyster sauce (for umami richness)
• 1 tbsp brown sugar (balances the saltiness)
• 1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
• 1 tbsp butter (optional, for extra richness)

Substitutions & Tips:

• Protein Swap: Use chicken or portobello mushrooms for a lighter version.
• Low-Sodium Option: Replace soy sauce with coconut aminos.
• Spice Lovers: Add a dash of red pepper flakes for heat.

Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

This pepper steak recipe with gravy is 30% faster than traditional slow-cooked versions, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1: Marinate the Steak

1. In a bowl, combine sliced steak, soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and cornstarch.
2. Mix well and let it marinate for 10-15 minutes (or up to 30 minutes for deeper flavor).

Pro Tip: Slicing the steak against the grain ensures it stays tender after cooking.

Step 2: Sear the Steak

1. Heat 1 tbsp oil in a large skillet or wok over high heat.
2. Add the steak in a single layer (work in batches to avoid overcrowding).
3. Sear for 2-3 minutes per side until browned but not fully cooked. Remove and set aside.

Step 3: Sauté the Vegetables

1. In the same pan, add remaining oil and sauté onions and bell peppers for 3-4 minutes until softened.
2. Stir in minced garlic and cook for 30 seconds until fragrant.

Step 4: Make the Gravy

1. Pour in beef broth, oyster sauce, and brown sugar. Bring to a simmer.
2. Whisk the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir into the gravy.
3. Cook for 2-3 minutes until the sauce thickens.

Step 5: Combine & Finish

1. Return the steak to the pan and toss in the gravy.
2. Add butter (optional) for extra richness.
3. Simmer for 2 minutes until the steak is fully cooked.

Final Touch: Garnish with fresh parsley or green onions.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 380
• Protein: 34g
• Carbs: 14g
• Fat: 20g
• Fiber: 2g
• Sodium: 900mg (adjust with low-sodium ingredients)

Healthier Alternatives for the Recipe

• Leaner Protein: Swap flank steak with top sirloin or filet mignon for less fat.
• Low-Carb Option: Replace brown sugar with Swerve sweetener or omit entirely.
• Vegan Version: Use seitan or tofu and vegetable broth.

Serving Suggestions

• Classic Pairing: Serve over steamed jasmine rice or mashed potatoes.
• Low-Carb Side: Try cauliflower rice or zucchini noodles.
• Extra Veggies: Add broccoli or snap peas for crunch.

Common Mistakes to Avoid

1. Overcooking the Steak → Remove it early; it will finish cooking in the gravy.
2. Skipping the Cornstarch Slurry → Without it, the gravy will be too thin.
3. Not Slicing Against the Grain → Results in chewy, tough steak.

Storing Tips for the Recipe

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month (thaw overnight before reheating).
• Reheating: Warm in a skillet with a splash of broth to revive the gravy.

Conclusion

This pepper steak recipe with gravy is a foolproof way to enjoy a restaurant-quality meal at home—tender steak, bold pepper flavor, and a silky gravy that’s perfect for any occasion. Ready in just 40 minutes, it’s a must-try for steak lovers!

FAQs

1. Can I use a different cut of beef?

Yes! Ribeye or skirt steak works well, but adjust cooking time based on thickness.

2. How do I make it less spicy?

Reduce black pepper to 1 tsp or omit red pepper flakes if using.

3. Can I make this in a slow cooker?

Absolutely! Sear the steak first, then cook on low for 6-8 hours with the gravy ingredients.

4. What’s the best way to slice steak thinly?

Freeze for 20 minutes before slicing for cleaner cuts.

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