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!
2poundstop sirloin beef roast,sliced into 1/4 inch slices across the grain
1teaspoonground black pepper
1largered bell pepper,chopped into bite-sized pieces
1largegreen bell pepper,chopped into bite-sized pieces
1smallyellow bell pepper,chopped into bite-sized pieces
1packetClub House mushroom gravy seasoning mix,42 grams
1/4cupvegetable oil for frying
1/4cupsliced green onions for garnish,optional
1teaspoonsesame seeds for garnish,optional
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.