Asian Pepper Steak

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Asian Pepper Steak
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  • Prep 15 min
  • Total 15 min
  • Servings 4
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A simple and appetizing meal for when you don't have time to spare, this quick skillet dinner features top sirloin flavored with garlic, soy sauce, bell peppers and cherry tomatoes.
By Inspired Taste
Updated Jan 7, 2013


  • 1 lb beef top sirloin (about 1/2-inch thick), trimmed
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 bell peppers, seeded, sliced
  • 1 onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon packed brown sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 12 cherry tomatoes, halved
  • 1 1/2 cups hot cooked rice
  • 1 green onion, thinly sliced
Make With
Make With
Gold Medal Flour


  • 1
    Slice beef into thin 2-inch-long strips; place in medium bowl. Add flour, salt and pepper; toss until beef is coated with flour.
  • 2
    Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add beef; cook and stir 3 to 4 minutes or until browned. Remove beef from wok. Add remaining tablespoon vegetable oil, the bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables begin to sweat.
  • 3
    Return beef to wok; add garlic. Cook 2 to 3 minutes, stirring occasionally.
  • 4
    In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
  • 5
    Add sauce and cherry tomatoes to beef and vegetables; stir. Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
  • 6
    Divide rice and pepper steak among 4 bowls. Top with green onion.

Tips from the Betty Crocker Kitchens

  • tip 1
    Green, red or yellow bell peppers will work for this. For an extra pop of color, try using two colors.
  • tip 2
    To add a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes to the soy sauce mixture.


Nutrition Facts are not available for this recipe
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