I have made no secret about the fact that my grocery budgeting project has gone entirely off the rails. But I am still working on bringing our spending down. However, that doesn't mean I can't share meals that are budget-friendly and still taste delicious. This peppered beef recipe fits that bill perfectly.
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I'm excited to share this with you so let's get right to it.
The Beef
The beef I'm using is one pound of inside round steak. I bought it in a two-pack for $8. My wife used the other steak to make beef stroganoff last night, and she was nice enough to cut my beef for me, so you don't have to see that step.
For the peppered beef recipe, mix the beef with an egg and some cornstarch. This mixture helps the meat brown quicker. It also forms a bit of a crust and helps to thicken any liquids.
Along with the egg and cornstarch, add in pepper, ginger, sugar, and salt. You can find the measurements in the recipe at the end of the post. Let the beef sit for about ten minutes before cooking.
The Vegetables
The vegetables used in this recipe are a small onion, a green bell pepper, and a few garlic cloves (about 1 tablespoon in total once sliced). Slice all the vegetables nice and thin and set aside.
You can add other coloured peppers if you'd like, but that will start adding to the cost of the dish.
Cooking the Stir-Fry
To cook the stir-fry, heat a large non-stick skillet or wok over medium-high heat. You want it hot enough that a few drops of water splashed on the pan will sizzle and evaporate immediately. If you want to learn more about proper stir-fry technique, have a look at my post on mastering the stir-fry.
Add in 1 tablespoon of cooking oil (canola, corn, peanut), then the beef. Brown the meat on all sides. Browning should take about four to five minutes. Take the beef out of the pan and set it aside.
Add another tablespoon of oil to the pan along with the onions and peppers. Cook the vegetables for about three minutes then add in the garlic and cook for one more minute.
Return the beef to the pan along with any drippings, and toss all the ingredients together. Taste the peppered beef and season with salt and pepper as needed. Serve this peppered beef recipe over rice (the rice is included in the $2.20).
Tips For The Best Peppered Beef
This is a straightforward recipe, but a few details can make the difference between good and really good. Here's what I've learned from making this dish many times.
Slice the beef thin and against the grain. This is probably the most important tip. Cutting against the grain shortens the muscle fibres, which makes each bite tender instead of chewy. Aim for slices about ¼-inch thick.
Get the pan screaming hot. I can't stress this enough. If your pan isn't hot enough, the beef will steam instead of sear, and you'll end up with grey, rubbery meat. You want a hard sear that locks in the juices and creates that caramelized crust.
Don't overcrowd the pan. If you pile too much beef in at once, the temperature drops and you lose that sear. If your skillet is on the smaller side, cook the beef in two batches.
Let the beef rest after marinating. Those ten minutes aren't optional. The cornstarch and egg need time to coat the beef properly, which is what gives you that slightly crispy exterior.
Variations and Serving Ideas
While this peppered beef is fantastic over rice, there are plenty of other ways to enjoy it.
- Over noodles: Serve it on top of sesame garlic noodles for a heartier meal.
- In lettuce wraps: Spoon the peppered beef into butter lettuce cups for a lighter option. I do something similar with my ginger beef lettuce rolls.
- Add more vegetables: Throw in broccoli, snap peas, or mushrooms to bulk up the dish.
- Spice it up: Add a teaspoon of chili flakes or a drizzle of sriracha if you want some heat.
Storage and Leftovers
Fridge: Store leftover peppered beef in an airtight container for up to three days. Reheat in a hot skillet rather than the microwave to keep the texture.
Meal prep: This recipe works brilliantly for meal prep. Cook the beef and vegetables, portion them out with rice, and you've got lunches sorted for the week.
Recipe
Ingredients
- 1 lb Inside Round Beef, thinly sliced across the grain
- 1 tablespoon cornstarch
- 1 egg
- ½ teaspoon black pepper
- 2 tablespoon soy sauce
- Pinch of salt
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 1 tablespoon sliced garlic
- 1 green bell pepper sliced
- 1 small onion sliced
- cooked rice to serve
- 2 tablespoon cooking oil
Instructions
- In a medium bowl combine the beef, cornstarch, egg, ginger, soy sauce, sugar, salt, and pepper. Mix well, and let sit for 10 minutes.
- Heat a large non-stick skillet over medium-high heat. Add half of the oil to the pan along with the beef and cook until the beef is browned on all sides. About 5 minutes. Take the beef out of the pan and set aside.
- Put the pan back on the heat, add in the remaining oil along with the onions and green pepper. Cook for about 3 minutes, then add in the garlic and cook for 1 more minute.
- Add the beef back into the pan along with any drippings, toss all the ingredients together, taste and season with salt and pepper, then serve over rice.
Cost Breakdown
I was super happy with how this peppered beef recipe came out and the total cost per portion. How many meals of this quality can you make for that price?
- Beef = $4
- Peppers = $2.46
- Onions = $0.45
- Garlic = $0.03
- Sugar = $0.02
- 1 Egg = $0.32
- Soy Sauce (gluten-free) = $0.60
- Salt = $0.05
- Pepper = $0.10
- Cornstarch = $0.05
- Rice = $0.75
Total Cost = $8.83 / 4 (servings) = $2.20
A Budget Meal Worth Making
This peppered beef proves that eating well doesn't have to cost a fortune. At just over two dollars a serving, it's one of the best value meals I've shared on this site. The flavours are bold, the technique is simple, and dinner is on the table in about 30 minutes.
If you're looking for more budget-friendly meals, check out my ground beef and green bean stir-fry or my take-out style fried rice. Both are wallet-friendly and delicious. Give this peppered beef a try this week and see how good budget cooking can taste.
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