- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
I love an easy dish for Shabbat. I like to make really good, hearty food. But, I also like to assemble a bunch of pans and just throw them in the oven. This delicious Oven Pepper Steak is hearty, full of flavor, and so easy to make. Get it all assembled, then you just put it in the oven. No extra tending, no stirring or basting, this dish is just simple. I think you’ll be pleasantly surprised by how easy and how delicious homemade pepper steak really is. You can get better than deli pepper steak in your own oven. I have made this recipe for my family many times over, served with a side of my Asian Baked Rice.
2 tablespoons oil
1/2 onion, sliced
about 1 pound pepper steak
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
2 bell peppers, julienned
1/4 cup coconut aminos
1 tablespoon sherry such as Tio Pepe Light Sherry
1 tablespoon mirin
2 tablespoon Gefen Sesame Oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon ginger
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 cup beef stock
1/4 cup Gefen Cornstarch
Drizzle oil into a nine- by 13-inch roasting pan. Preheat oven to 350 degrees Fahrenheit.
Add onion slices evenly over the bottom of the pan.
Evenly layer the pepper steak, then sprinkle the salt and pepper over it.
Cover the meat with a layer of the bell pepper strips.
In a separate bowl, whisk together all of the sauce ingredients. Then pour the sauce evenly over the meat and peppers.
Cover the pan with foil or a lid. Bake at 350 for one hour.
How Would You
Rate this recipe?
Please log in to rate
Rubbery I have cooked pepper steak in the past and it always came out rubbery. How do I prevent this from happening?
Hi- I would recommend always marinating it and cutting it against the grain. You can also try braising it or cooking it in a slow cooker, it tends to help it cook fully and prevents the rubberiness.