30-Minute Pepper Steak

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30-Minute Pepper Steak


1. In a large skillet or wok, heat up 1 tbsp of the oil over medium high heat. Add the sliced beef, in batches if needed, and cook, flipping, until browned and lightly charred. Season with salt and freshly ground pepper. Remove the beef slices from the pan and set aside.

2. Add the remaining oil to the pan. Over medium high heat, sauté the onion and green bell peppers until tender but still crisp. Remove the onions and peppers from the pan and set aside with the beef.

3. In a small bowl, whisk together the Bachan’s Original Barbecue Sauce, freshly ground black pepper, cornstarch, and beef stock. Add the mixture to the pan and turn the heat up to medium high, bringing the sauce to a simmer. Cook, stirring, until glossy and slightly thick.

4. Add the cooked beef, onions, peppers back to the sauce. Add the tomatoes and stir until everything is glossy and well coated, about 30 seconds. Remove from the heat and enjoy with rice.


3 tbsp Bachan's Original Japanese Barbecue Sauce
2 tbsp oil, divided
1 lb sirloin or round steak, sliced thin
1 large onion, wedged
2 green bell peppers, seeded and cut into chunks
1 tsp freshly ground black pepper
2 tsp cornstarch
1/2 cup low sodium beef stock
2 large tomatoes cubed or cut into wedges
rice to serve

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves: 4