Pepper Steak & Vegetables
Description
A delicious, savory, and restaurant-style pepper steak and vegetables dish made with tender beef strips marinated in freshly ground black pepper and soy sauce, stir-fried with crisp bell peppers and onions in a rich savory sauce, served alongside a fresh feta cheese salad.
Ingredients
For Vegetables & Sauce:
For Feta Salad:
Instructions
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Cut the tender beef into thin strips (pasanday style) and place in a bowl.
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Marinate the beef strips with freshly ground black pepper, soy sauce, vinegar, cooking oil, ginger-garlic paste, salt, and cornflour. Mix well and let it rest for at least 2 to 3 hours.
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In a separate bowl, mix cold water or beef/chicken stock with soy sauce, vinegar, black pepper, a little cornflour, and an optional stock cube to prepare the pepper steak sauce.
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Prepare the feta salad by tossing mixed salad vegetables, olives, and feta cheese cubes together, then drizzle with the prepared dressing (olive oil, lemon juice, salt, pepper, and sugar).
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Heat a little oil in a pan or wok, add the marinated beef strips, and stir-fry on medium-high heat for 8 to 10 minutes until the meat is tender and fully cooked with its juices reduced. Remove and set aside.
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In the same pan, sauté fresh ginger-garlic paste, slit green chillies, and chopped coriander stems until fragrant.
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Add the sliced bell peppers, onions, and the cooked beef strips, tossing them briskly on high heat for 1-2 minutes to keep them crisp and vibrant.
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Pour in the prepared pepper sauce mixture, bring to a simmer, and cook until the gravy thickens to a glossy finish.
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Garnish with fresh herbs and serve hot alongside the refreshing feta salad.
Note
Use freshly ground black pepper instead of pre-ground powder to achieve the signature punchy flavor of authentic pepper steak.
Slice the beef into thin, tender strips so it cooks quickly and remains juicy during stir-frying.
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