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If you're craving a hearty, flavorful dish, this Pepper Steak Casserole is a winner. Packed with tender steak strips, vibrant bell peppers, and a savory garlic-infused sauce, it’s a comforting meal that’s easy to whip up. Perfect for a cozy dinner, this casserole brings together the rich taste of beef broth and the umami of soy sauce. Let's dive into this delicious recipe that’s sure to become a family favorite!
Pepper Steak Casserole Recipe
Ingredients:
- 1 lb cut into strips steak
- 2 sliced bell peppers
- 1 sliced onion
- 2 cloves minced garlic
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp mixed with 2 tbsp water cornstarch
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the vegetable oil over medium-high heat. Add the steak strips and cook until browned. Remove and set aside.
- In the same skillet, add the bell peppers, onion, and garlic. Cook until they start to soften.
- Return the steak to the skillet. Add the beef broth, soy sauce, and black pepper. Bring to a simmer.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Transfer everything to a casserole dish and bake in the preheated oven for 20 minutes.
- Serve hot and enjoy!
What You Will Need for This Dish
Read more: Pepper Steak Stew Recipe
What you will need to make pepper steak casserole
- Steak: Provides the main protein, adding a rich, savory flavor and hearty texture to the casserole.
- Bell peppers: Adds sweetness, color, and a slight crunch, balancing the savory steak.
- Onion: Enhances the dish with a mild sweetness and depth of flavor.
- Garlic: Infuses the casserole with a robust, aromatic flavor.
- Beef broth: Creates a rich, flavorful base for the sauce, enhancing the overall taste.
- Soy sauce: Adds umami and a salty depth, complementing the beef.
- Cornstarch: Thickens the sauce, giving it a smooth, glossy finish.
- Vegetable oil: Used for browning the steak and sautéing vegetables, adding a subtle richness.
Essential Tools and Instruments
- Skillet: Essential for browning steak and sautéing vegetables, ensuring even cooking and flavor development.
- Casserole dish: Needed for baking the combined ingredients, allowing flavors to meld and the dish to finish cooking.
- Knife: Crucial for slicing steak, bell peppers, and onions into uniform pieces for consistent cooking.
- Cutting board: Provides a stable surface for safely chopping and slicing ingredients.
- Measuring cups: Ensures accurate measurement of liquids like beef broth and soy sauce for balanced flavors.
- Measuring spoons: Necessary for precise amounts of cornstarch, water, and black pepper to achieve the right consistency and taste.
Pepper Steak Casserole Recipe
A hearty and flavorful casserole with tender steak and vibrant peppers.
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Equipment
- Oven
- Casserole Dish
- Skillet
Read more: Instant Pot Pepper Steak Risotto Recipe
Ingredients:
Main Ingredients
- 1 lb Steak cut into strips
- 2 Bell Peppers sliced
- 1 Onion sliced
- 2 cloves Garlic minced
- 1 cup Beef Broth
- 2 tbsp Soy Sauce
- 1 tbsp Cornstarch mixed with 2 tbsp water
- 1 tsp Black Pepper
- 2 tbsp Vegetable Oil
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the vegetable oil over medium-high heat. Add the steak strips and cook until browned. Remove and set aside.
- In the same skillet, add the bell peppers, onion, and garlic. Cook until they start to soften.
- Return the steak to the skillet. Add the beef broth, soy sauce, and black pepper. Bring to a simmer.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Transfer everything to a casserole dish and bake in the preheated oven for 20 minutes.
- Serve hot and enjoy!
Notes:
This casserole is perfect for a cozy family dinner.
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg
Read more: Instant Pot Pepper Steak Recipe Guide
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole up to the baking step.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly in plastic wrap and then foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Let sit at room temp for 30 minutes before baking.
- Bake as directed.
Using cornstarch instead of flour for thickening keeps the sauce clear and glossy, giving the casserole a more appealing look.
Frequently Asked Questions
FAQ:
Can I use a different type of steak?
Yes, you can use sirloin, ribeye, or flank steak.
Can I make this dish ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate. Bake when ready to serve.
Can I add other vegetables?
Sure, mushrooms, zucchini, or carrots work well.
Is there a substitute for soy sauce?
Tamari or coconut aminos are good alternatives.
Can I use chicken instead of steak?
Yes, chicken strips can be used, just adjust cooking time accordingly.
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