I remember a friend’s mom trying to pass off freezer-aisle pepper steak served on one of her best platters. Mine is easy to make—and it’s definitely tastier.


Credit: Photography by Tara Donne

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Pat the steak dry and place in the freezer until slightly firm, 10 to 20 minutes. 

  • In a saucepan with a lid, toast the pink peppercorns over medium-high heat, swirling often, until aromatic, about 1 minute. Add the butter. When it melts, add the rice; season with salt. Cook, stirring often, until the rice is toasted, about a minute more. Add the stock and bring to a boil. Reduce heat to low. Cover and cook until the rice is tender, about 15 minutes. Let stand for 5 to 10 minutes. Add the scallions and fluff with a fork. 

  • Remove the steak from the freezer and slice it very thinly against the grain. Season with salt and pepper. 

  • Heat a large skillet or wok over high. Add 2 tbsp. oil, two turns of the pan, to the skillet. Working in batches, cook the steak in a single layer until browned and crispy at the edges, about 1 to 2 minutes. Using a slotted spoon, transfer to a platter. Add the remaining 1 tbsp. oil to the skillet. Add the chopped peppers, celery, shallots, garlic, and ginger. Stir-fry until the peppers are crisp-tender, 2 to 3 minutes. Add the sherry to the skillet. In a bowl, whisk the soy sauce and cornstarch until smooth. Add the mixture to the pan, then add the stock. Cook, stirring constantly, until the sauce thickens, about 4 minutes. Mix in the honey. Add the beef and toss to coat. 

  • Serve the stir-fry in shallow bowls on beds of pink peppercorn rice.