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A classic recipe with simple, rustic ingredients; Pepper Steak with Pearl Onions is a family favourite! Loaded with beef, peppers, and onions, and all tossed in an easy gravy, this dish is cheap, but super impressive!
INGREDIENTS
- 2 pounds top sirloin beef roast, sliced into 1/4 inch slices across the grain
- 3 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 1 large red pepper, chopped into bite-sized pieces
- 1 large green pepper, chopped into bite-sized pieces
- 1 small yellow pepper, chopped into bite-sized pieces
- 2 cups pearl onions, peeled
- 4 cloves garlic, minced
- 1 packet Club House mushroom gravy seasoning mix
- 1 cup cold water
- 1/4 cup vegetable oil for frying
- 1/4 cup sliced green onions for garnish, optional
- 1 teaspoon sesame seeds for garnish, optional
INSTRUCTIONS
- Add the sliced beef, along with the black pepper and soy sauce to a large bowl. Toss well to coat. Cover with plastic wrap and refrigerate for at least one hour to marinate.
- Next, in a large skillet or Dutch oven, add enough vegetable oil to cover the bottom of the pan. Over medium heat, and in a single layer, sear the beef on each side until slightly brown - about two minutes per side. Remove from pan and set aside. Do this in batches, adding more oil as needed until all the beef has been cooked.
- Add the onions to the skillet and saute for 5 minutes.
- Add the peppers and saute for another 5 minutes.
- Add the garlic and saute for one more minute.
- In the meantime, whisk together the Club House mushroom gravy seasoning mix with one cup of water.
- Pour the mixture over the peppers and onions and cook until the sauce has thickened.
- Toss the beef back into the skillet and toss to combine with the gravy and the vegetables.
- Add a lid and turn off the heat. Allow the beef to sit for 5 minutes.
- Plate and garnish with sliced green onions and sesame seeds. (Optional)
- Suggestion: Serve with your favourite cooked rice.
By Lord Byron's Kitchen
