Oven Pepper Steak

Oven Pepper steak is a simple dump and go dinner that freezes well for those who like to do weekly meal prep.  This Asian dish is meat-centric with subtle flavors of ginger and garlic. 

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I love an easy dish for Shabbat.  I like to make really good, hearty food.  But, I also like to be able assemble a bunch of pans and just throw them in the oven.  My next few recipes are along that theme. 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 Asian Baked Rice.  

Things you’ll need: 9x13 Pan (#sponsored)

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Serves: 4 Prep Time: 10 Minutes Cook Time: 1 Hour

Ingredients:

• 2 Tablespoons Oil
• ½ Onion, sliced
• About 1 pound Pepper Steak
• ¼ teaspoons Black Pepper
• ¼ teaspoons Kosher Salt
• 2 Bell Peppers, julienned

SAUCE

• ¼ Cups Coconut Aminos
• 1 Tablespoon Sherry
• 1 Tablespoon Mirin
• 2 Tablespoon Sesame Oil
• ½ teaspoons Kosher Salt
• ¼ teaspoons Black Pepper
• 1 teaspoons Chili Powder
• ½ teaspoons Ginger
• 2 cloves garlic, minced
• ½ Cups Beef Stock
• ¼ Cups Cornstarch

Instructions: 

1. Drizzle Oil into a 9x13 roasting pan.  Preheat oven to 350.
2. Add Onion slices evenly over the bottom of the pan.
3. Evenly layer the Pepper Steak, then sprinkle the salt and pepper over it.
4. Cover the meat with a layer of the Bell Pepper strips.
5. In a separate bowl, whisk together all of the sauce ingredients.  Then pour the sauce evenly over the meat and peppers.
6. Cover the pan with foil or a lid.  Bake at 350 for 1 hour.
7. Serve hot.  This dish can be frozen or refrigerated and reheated in the oven, so it’s great for Shabbat or make-ahead meals.

Oven Pepper Steak

Course: Main Course

Cuisine: Chinese, Dairy-free, Gluten-free, Kosher

Keyword: Egg-free, Fleishig, Husband-approved, Make-ahead, Meat, Nut-free, Shabbat, Super Simple, Weeknight Dinner, Wheat-free

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4

Calories: 369kcal

Oven Pepper steak is a simple dump and go dinner that freezes well for those who like to do weekly meal prep. This Asian dish is meat-centric with subtle flavors of ginger and garlic.

Print Recipe

Equipment

• 9x13 Pan

Ingredients

• 2 Tablespoons Oil
• ½ Onion sliced
• About 1 pound Pepper Steak
• ¼ teaspoons Black Pepper
• ¼ teaspoons Kosher Salt
• 2 Bell Peppers julienned

SAUCE

• ¼ Cups Coconut Aminos
• 1 Tablespoon Sherry
• 1 Tablespoon Mirin
• 2 Tablespoon Sesame Oil
• ½ teaspoons Kosher Salt
• ¼ teaspoons Black Pepper
• 1 teaspoons Chili Powder
• ½ teaspoons Ginger
• 2 cloves garlic minced
• ½ Cups Beef Stock
• ¼ Cups Cornstarch

Instructions

• Drizzle Oil into a 9x13 roasting pan. Preheat oven to 350.
• 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 1 hour.

Video

Notes

Serve hot. This dish can be frozen or refrigerated and reheated in the oven, so it’s great for make-ahead meals.

Nutrition

Calories: 369kcal | Carbohydrates: 19.8g | Protein: 25.7g | Fat: 19.8g | Cholesterol: 68mg | Sodium: 696.1mg | Sugar: 4.5g