pepper beef recipe
The Best pepper beef recipe
The pepper beef is also surprisingly good for you. It’s rich in lean protein, which helps keep energy steady, and the peppers add vitamins and antioxidants that boost immunity. Plus, it’s easy to customize—swap in extra veggies, adjust the sauce to taste, or even add a sprinkle of cheese if you like. It’s the kind of meal that feels comforting yet fresh, and it’s always a favorite when the family comes together.
Classic Pepper Beef with Homemade Dough
A comforting dish featuring tender beef in a savory tomato sauce, served with a flaky, buttery dough that pairs perfectly for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet active dry yeast
- 1 ¼ cups warm water
- 2 tbsp unsalted butter, melted
👨🍳Directions
-
1
Preheat oven to 375°F. In a mixing bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for 5 minutes until foamy. -
2
In a large skillet, cook beef cubes over medium-high heat until browned on all sides, about 5 minutes. Remove beef and set aside. -
3
In the same skillet, sauté onion and garlic until soft, about 3 minutes. Add crushed tomatoes, broth, Worcestershire sauce, paprika, oregano, salt, and pepper. Stir well. -
4
Return beef to the skillet, add the yeast mixture, and simmer for 20 minutes, stirring occasionally, until the sauce thickens. -
5
For the dough, mix flour, salt, yeast mixture, and melted butter. Knead for 5 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled in size. -
6
Roll the dough into a rectangle, brush with melted butter, and cut into strips. Place strips on a baking sheet and bake for 12–15 minutes until golden.
🔧Equipment
- Cutting board
- Large skillet
- Mixing bowl
- Rolling pin
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pepper Beef with Homemade Dough Works
❓ Frequently Asked Questions About Pepper Beef with Dough
1. What is the best way to marinate the beef for this recipe?
Use the marinade ingredients—soy sauce, garlic, ginger, and a splash of rice vinegar—as the base for a simple marinade. Let the beef sit in the marinade for at least 4 hours (overnight for deeper flavor) in the fridge. For extra tenderness, slice the beef thinly against the grain before marinating.
2. Can I substitute ground beef for flank steak?
Yes, but adjust the prep slightly. Ground beef works well but may not have the same texture. For a more authentic experience, use 1-inch-thick flank steak slices (about 6–8 oz total) and slice against the grain before marinating. If using ground beef, reduce the marinating time to 2–3 hours to prevent over-tenderizing.
3. How do I ensure the sauce stays thick and glossy?
Simmer the sauce over medium-low heat for 10–15 minutes, stirring occasionally, until it thickens slightly. If it’s too thin, let it cook uncovered to evaporate excess liquid. For extra richness, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons water before thickening. Avoid boiling vigorously to prevent bitterness.
4. What if I don’t have fresh ginger?
Powdered ginger works in a pinch—use 1 teaspoon powdered ginger for every 1 tablespoon fresh ginger called for. For best results, find a high-quality powdered ginger blend. If you have neither, skip ginger entirely; the soy sauce and garlic will still provide depth.
5. Can I make this recipe ahead of time?
Yes! Assemble the beef and sauce separately, refrigerate overnight, then cook fresh. If prepping the sauce ahead, refrigerate in a sealed container and reheat gently before combining with the beef. The flavors meld best when cooked fresh, but leftovers reheat well for up to 3 days.
