Introduction: Indulge in a delicious fusion of flavors with this Classic Pepper Steak with Pasta recipe. A perfect weeknight meal, this dish combines tender slices of sirloin steak with vibrant bell peppers and a savory sauce, served over al dente pasta. This meal is not only quick and easy to prepare, but it also brings a delightful mix of textures and tastes to your table. Whether you’re cooking for your family or hosting a casual dinner, this recipe is sure to impress.
Overview of the Recipe: This Classic Pepper Steak with Pasta recipe is a modern twist on the traditional pepper steak. The dish features thinly sliced sirloin steak, sautéed bell peppers, and onions, all enveloped in a rich, flavorful sauce made with beef broth, soy sauce, and a hint of garlic. Served over a bed of perfectly cooked pasta, this meal is both hearty and satisfying. The combination of tender meat, crunchy vegetables, and a silky sauce makes this dish a winner for any occasion.
History and Origin: Pepper steak is a dish with roots in Chinese-American cuisine, often found in Chinese takeout menus across the United States. Traditionally, it features slices of beef cooked with bell peppers, soy sauce, and a variety of seasonings. The dish is a popular example of how Chinese culinary techniques were adapted to American tastes, leading to the creation of numerous Chinese-American classics. This recipe takes the beloved flavors of pepper steak and pairs them with pasta, offering a Western twist on a dish that has become a staple in many households.
Ingredients:
- 1 lb sirloin steak, thinly sliced
- 2 tablespoons olive oil
- 2 bell peppers (any color), sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- 8 oz pasta (spaghetti, fettuccine, or your choice), cooked al dente
Instructions:
- Prepare the Ingredients:
- Start by slicing the sirloin steak into thin strips. This will allow the meat to cook quickly and evenly.
- Slice the bell peppers into thin strips, removing the seeds and stems.
- Slice the onion into thin rings.
- Mince the garlic cloves.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Cook the Steak:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the thinly sliced sirloin steak.
- Season the steak with salt and pepper.
- Cook the steak until it is browned on all sides. This should take about 3-5 minutes.
- Once browned, remove the steak from the skillet and set it aside on a plate. Cover it with foil to keep it warm.
- Sauté the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the sliced bell peppers, onion, and minced garlic to the skillet.
- Sauté the vegetables over medium heat until they are just tender, about 5-7 minutes. The vegetables should be cooked but still retain a slight crunch.
- Prepare the Sauce:
- In a small bowl, whisk together the beef broth, soy sauce, cornstarch, and water until the cornstarch is fully dissolved. This will form the base of your sauce.
- Pour the beef broth mixture into the skillet with the sautéed vegetables.
- Stir well to combine, ensuring that the vegetables are coated with the sauce.
- Combine Steak and Vegetables:
- Return the cooked steak to the skillet with the vegetables and sauce.
- Stir everything together until the steak and vegetables are evenly coated with the sauce.
- Increase the heat and bring the sauce to a boil, then reduce the heat to low and let it simmer for about 5 minutes, or until the sauce has thickened to your desired consistency.
- Serve:
- Place a portion of cooked pasta on each plate.
- Spoon the pepper steak and vegetable mixture over the pasta.
- Garnish with freshly cracked black pepper or chopped parsley if desired.
- Serve hot and enjoy your meal.
Serving and Pairing Suggestions: This Classic Pepper Steak with Pasta pairs beautifully with a fresh green salad or steamed vegetables on the side. For an extra burst of flavor, you can sprinkle some grated Parmesan cheese over the top. A glass of iced tea or sparkling water with a slice of lemon would make a refreshing accompaniment to this hearty dish.
Variations of the Recipe:
- Spicy Pepper Steak: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
- Creamy Pepper Steak: Stir in 1/4 cup of heavy cream to the sauce just before serving to create a richer, creamier version of this dish.
- Vegetarian Version: Substitute the sirloin steak with firm tofu or a plant-based meat alternative, and use vegetable broth instead of beef broth.
- Gluten-Free: Use gluten-free pasta and ensure that your soy sauce is gluten-free to make this dish suitable for those with gluten sensitivities.
Health Benefits: This Classic Pepper Steak with Pasta is a balanced meal that offers a good mix of protein, vegetables, and carbohydrates. Sirloin steak is a lean source of protein, providing essential nutrients like iron and B vitamins. Bell peppers are rich in vitamins A and C, which are important for immune function and skin health. By using olive oil, this recipe also incorporates healthy fats that support heart health.
FAQs:
- Can I use a different type of meat? Yes, you can substitute the sirloin steak with chicken breast, turkey, or even shrimp if you prefer. Just adjust the cooking time accordingly, as these proteins may cook faster than beef.
- Can I make this dish ahead of time? Yes, you can prepare the pepper steak and sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the mixture on the stovetop and cook the pasta fresh when you’re ready to serve.
- What type of pasta works best with this dish? Any long pasta, such as spaghetti, fettuccine, or linguine, works well with this recipe. However, you can also use shorter pasta like penne or rigatoni if you prefer.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
- Can I freeze this dish? While the sauce and steak can be frozen, it’s best to cook the pasta fresh when serving. Freeze the pepper steak mixture in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Conclusion: This Classic Pepper Steak with Pasta is a versatile, flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or something special for guests, this recipe delivers a satisfying meal with minimal effort. With its tender steak, vibrant vegetables, and savory sauce, all served over a bed of pasta, it’s a dish that everyone will love. Enjoy this comforting classic and feel free to experiment with the variations to suit your taste.