My Kids Remember Salisbury Beach Pepper Steaks
Bring a taste of cherished family traditions to your table with "My Kids Remember Salisbury Beach Pepper Steaks." This flavorful stir-fry pairs tender strips of beef sirloin with colorful bell peppers, sweet onions, and aromatic garlic, all coated in a savory soy sauce and beef broth glaze that's thickened to perfection. Easy to prepare in under an hour, this recipe balances hearty, nostalgic comfort with a vibrant medley of fresh vegetables, making it a wholesome weeknight dinner. Served over a fluffy bed of white rice, this dish captures the essence of home-cooked meals that bring loved ones together—ideal for feeding your family or reminiscing about summers at the shore. Perfect for fans of quick, one-pan meals with bold flavors, this pepper steak recipe will become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 1.5 pounds beef sirloin steak
- 2 green bell peppers
- 1 red bell pepper
- 1 large yellow onion
- 3 garlic cloves
- 0.25 cup soy sauce
- 0.5 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 4 cups cooked white rice
Instructions
Slice the beef sirloin steak into thin strips, about 1/4 inch thick. Set aside.
Core and slice the green and red bell peppers into thin strips. Peel and slice the yellow onion into similar thin slices. Mince the garlic cloves.
In a small bowl, mix together the soy sauce, beef broth, and black pepper. In a separate small bowl, combine the cornstarch and water to create a slurry, then set both mixtures aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the steak strips and season lightly with salt. Cook for 2-3 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Toss in the bell peppers, onion slices, and minced garlic. Stir-fry for 4-5 minutes until the vegetables are tender but still slightly crisp.
Return the steak to the skillet and pour in the soy sauce and beef broth mixture. Stir to coat all the ingredients and bring to a simmer.
Once simmering, add the cornstarch slurry to the skillet. Stir continuously for 1-2 minutes until the sauce thickens and coats the beef and vegetables.
Remove from heat and adjust seasoning with additional salt or pepper if needed.
Serve the pepper steak hot over a bed of cooked white rice, and enjoy with family or friends.
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5929 mg | 258% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 16.9 g | ||
| Protein | 207.9 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3617 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
