Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Savory Kosher Pepper Steak: A Classic Delight

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Meat (Fleishig)

Pepper steak is a beloved dish with roots that span both American and Chinese cuisines, known for its robust flavors and tender meat. This kosher version retains all the savory elements of the original while adhering to dietary laws, making it a perfect choice for family dinners or festive occasions. The dish is best served fresh off the stove, allowing the flavors to meld perfectly with a side of hot, fluffy rice or some crispy roasted potatoes. For those who enjoy exploring similar dishes, a stir-fried chicken with vegetables or a beef stew could be delightful alternatives.

Kosher Notes

This is a meat (fleishig) recipe. Flank steak comes from the hindquarter, which kosher butchers outside Israel rarely sell, so this recipe uses skirt steak, which slices just as well for stir-frying. Slice it thinly against the grain, and use soy sauce with a reliable hechsher.

Savory Kosher Pepper Steak: A Classic Delight
Pepper steak is a beloved dish with roots that span both American and Chinese cuisines, known for its robust flavors and tender meat. This kosher version retains all the savory elements of the original while adhering to dietary laws, making it a perfect choice for family dinners or festive occasions. The dish is best served fresh off the stove, allowing the flavors to meld perfectly with a side of hot, fluffy rice or some crispy roasted potatoes. For those who enjoy exploring similar dishes, a stir-fried chicken with vegetables or a beef stew could be delightful alternatives.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 pound kosher skirt steak thinly sliced
  • 2 tablespoons soy sauce ensure it's kosher
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil divided
  • 1 large onion sliced
  • 1 large red bell pepper sliced
  • 1 large green bell pepper sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 cup beef broth ensure it's kosher
  • 1 tablespoon black pepper freshly ground
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar

Method
 

  1. In a bowl, combine the sliced steak with soy sauce and cornstarch. Mix well and let it marinate for about 10 minutes.
  2. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the steak in batches and sear until browned, about 2-3 minutes per side. Remove from the pan and set aside.
  3. In the same pan, add the remaining tablespoon of oil. Sauté the onion, red and green bell peppers until they are tender, about 5 minutes.
  4. Add garlic and ginger to the pan and cook until fragrant, about 1 minute.
  5. Return the steak to the pan along with the beef broth, black pepper, brown sugar, and rice vinegar. Stir to combine and simmer for 5 minutes, allowing the sauce to thicken.
  6. Serve hot, optionally garnished with green onions or sesame seeds, alongside steamed rice or roasted potatoes.

Notes

For a spicier version, add sliced chili peppers or a dash of hot sauce to the dish. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 750mg 33%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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