Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Brown the beef in small batches — crowding the pan causes steaming instead of searing.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pepper Steak
Tender beef stir fried with bell peppers and onion in a savory sauce. Best served with steamed rice.
Instructions
- In a large bowl, combine the sliced beef sirloin along with all the marinade ingredients. Mix well. Cover the bowl and refrigerate for at least 3 hours.
- Combine all the sauce ingredients in a bowl. Stir until well blended. Set aside.
- Heat over 1 tablespoon of cooking oil in a wok. Add the garlic. Sauté for 10 seconds
- Add the onion and bell peppers. Continue to sauté until the layers from the onion separates (around 1 minute). Remove all the ingredients from the wok and set aside.
- Heat the remaining cooking oil in the same wok. Add the marinated beef one piece at a time. Cook each side for around 20 to 35 seconds.
- Add the stir-fried vegetables back into the wok. Stir-fry for 20 seconds.
- Pour the sauce mixture. Continue cooking using high heat while stirring until the sauce thickens.
- Season with with white pepper powder. Serve hot with rice.
Kitchen Tools We Recommend
Cook Pepper Steak the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Brown the beef in small batches — crowding the pan causes steaming instead of searing.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment