Why is this dish called Pepper Steak?

This traditionally Chinese dish gets its name from the use of bell peppers.

What is the best type of steak to use for this dish?

Because this dish is so quick and simple to make, I suggest using a firm, yet tender flank steak or sirloin. Ask the butcher at the grocery store which cut of beef would be best for a dish like this. And, ask him or her to cut the meat into thin strips or thin slices to save you time.

Do you need to thicken the sauce?

You can if you want to (I don't usually). Simple add 1-2 tablespoons of corn starch or arrowroot to the large skillet while the meat and veggies are cooking. Let simmer for a few minutes to thicken the sauce (you may wish to make a slurry with water before adding to the skillet).

Can I make this in the slow cooker?

Yes! You may wish to saute the meat first to add more flavor. Then, add all the ingredients to the slow cooker and cook on high for 4-6 hours, or until the meat is tender and the veggies are soft. You may wish to include 1/2 to 1 cup of beef broth or chicken to ensure the dish doesn't burn.

P.F. Chang's Pepper Steak (Copycat Recipe)

Ingredients

Units Scale

1 tablespoon cooking oil (I recommend olive oil or avocado oil)
1 pound sirloin or flank steak, sliced thinly
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, cored and sliced
1 green bell pepper, cored and sliced
2 tablespoons white vinegar or rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 teaspoons sesame seeds (optional, for topping)
Cooked rice (optional, for serving)

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Instructions

In a large nonstick skillet, heat the oil over medium heat.
Add the steak and let it cook for about 5 minutes, stirring occasionally.
Transfer the steak to a serving plate or dish.
Next, add the onion, garlic, red and green bell pepper, and stir to combine. Cook for about 5 more minutes, stirring occasionally.
Turn the heat to low and add the mustard, honey, salt, and pepper. Stir to combine with the vegetables.
Add the steak back to the skillet with the vegetables and sauce. Stir and simmer for 1-2 more minutes before turning off the heat. Serve hot, with optional sesame seeds sprinkled on top.

Notes

For an even more authentic version, you can replace the mustard with 1 teaspoon fish sauce. But, since most people don’t have it on hand, I’ve included mustard as an easy substitute.
Feel free to serve this dish with cooked white rice, brown rice, or cauliflower rice.
Store any leftovers in an airtight container for up to 4 days.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired
Diet: Gluten Free

Nutrition

Serving Size:
Calories: 322
Sugar: 15.8 g
Sodium: 480.4 mg
Fat: 10.3 g
Saturated Fat: 2.7 g
Carbohydrates: 20.5 g
Fiber: 2.3 g
Protein: 35.1 g
Cholesterol: 89.4 mg