Easy 30-Minute Pepper Steak
Pepper Steak is one of those meals that exists in almost every culture, but this version is my absolute favorite. Instead of the sugary glaze you get at takeout spots, we rely on bold, savory seasonings like Adobo and Sazon to build flavor fast.
This recipe is a lifesaver on busy weeknights because it transforms affordable cuts of beef (like sirloin or round steak) into something tender and rich. The Sazon packet gives the gravy a beautiful color, and the Worcestershire sauce deepens the beefy flavor without needing hours of simmering.
We serve this strictly over white rice to soak up the sauce. It requires only one pan, minimal chopping, and delivers a massive amount of comfort food energy in about 30 minutes.
Easy 30-minute Pepper Steak
Course: DinnerDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
1.5 lbs Top Sirloin or Flank Steak (sliced into thin strips)
2 Green Bell Peppers (sliced into strips)
1 large Yellow Onion (sliced into pieces)
3 cloves Garlic, minced
1 packet Sazon (orange box)
1 tbsp Adobo seasoning
1/4 cup Soy Sauce (low sodium)
1 tbsp Worcestershire Sauce
1/2 cup Water (or beef broth)
2 tbsp Vegetable Oil (for frying)
Directions
- Place the sliced steak in a bowl. Season generously with the Adobo, the packet of Sazon, and the Worcestershire sauce. Toss to coat and let it sit for 5 minutes while you chop the veggies.
- Heat the oil in a large skillet over high heat. Add the steak in a single layer. Cook for 2-3 minutes until browned. Remove steak from the pan and set aside.
- In the same pan (don’t clean it!), add the sliced onions and green peppers. Cook for 3-4 minutes until the onions start to soften. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the soy sauce and water (or broth). Scrape the bottom of the pan to release the flavor. Add the steak (and its juices) back into the pan. Stir well.
- Serve hot over white rice.
