Why have I spent years craving restaurant style Pepper Steak when I can make it at home? Not only do I get to cook and eat in my jammies, but it’s less expensive and way healthier.
Pepper Steak is my go-to order at P.F. Changs, and I love that they provide nutritional information on their website. I always order it to be cooked in ‘light oil.’ Generally, this causes more questions than it’s worth and I’m not sure it results in a healthier dish – but I always try.
During a recent work trip, I desperately wanted Pepper Steak but there were no P.F. Changs restaurants on my travel route so I just daydreamed about it… totally normal, right? A few days after returning home, I was standing in front of the fridge waiting for the food to fix itself or talk to me – I’m not sure which. I saw a beautiful red bell pepper in the crisper, and a bison sirloin in the freezer and a light bulb went on. It wasn’t the fridge light – it was the bulb in my head that said ‘hey dummy – make your own Pepper Steak.’
I could feel this was magic in the making, so I wrote down the ingredients and amounts as I prepared the dish. From inception to ingestion, this masterpiece took less than 30 minutes (again, why had I not made this on my own previously?!?!). Taste wise, it was equal to restaurant style Pepper Steak. But, nutritionally this was a clear winner!! I used bison, but flank steak or beef sirloin would work too.
- Serves: 4
- Serving size: 4
- Calories: 221
- Fat: 6
- Saturated fat: 2
- Carbohydrates: 15
- Sugar: 11
- Sodium: 354
- Fiber: 2
- Protein: 26
- Cholesterol: 70
- 16 ounces of Bison Sirloin – thinly sliced
- 2 large bell peppers (Preferably red, orange or yellow) – cut into large chunks
- 1 large onion – cut into chunks
- 12 mL Extra Virgin Olive Oil
- 2 TSP Minced Garlic
- 2 TSP Raw Honey
- 1.5 TBSP Red Wine Vinegar
- 2 TBSP Lite Soy Sauce
- 1 tsp black pepper
- Dash of Cumin power
- Sauté peppers and onion in olive oil and garlic until tender and then remove from heat/set aside.
- Combine honey, vinegar, and soy sauce.
- In a large sauce pan, combine liquid mixture and bison. Cook over medium heat for 5-10 minutes (depending on the desired meat temperature).
- Reduce heat to low, add peppers/onion mixture, black pepper and cumin and cook on low for 5 minutes.
- If desired, serve with rice.