Ginger Teriyaki Pepper Steak

Ever feel like you just want to make a super quick, easy and inexpensive Shabbat meal? If you have a well-stocked pantry, this recipe will become your go-to. After a long vacation in Florida, I came back to a pretty empty fridge. Instead of going crazy at the supermarket, I wanted to make a meal out of items that I already had on hand. This is a great way of using up all those items you stow away in the freezer, fridge door or pantry.

This recipe calls for a lot of vegetables. Once cooked, the vegetables will soften but retain somewhat of their crisp texture. It is a great dish to serve alongside any type of rice you are preparing. The Asian flavors will wake up your taste buds and have you going back for seconds and thirds.


  • 1 tsp. Sesame Oil
  • 1 tsp. Olive Oil
  • 1 lb. of Pepper Steak Strips
  • 1 Tbs. Light Soy Sauce
  • 2 Medium Onions, sliced
  • 4 Cloves of Garlic, minced
  • 2 Cubes Frozen Ginger
  • 4 Mixed Bell Peppers, sliced into strips
  • 2 Cubes Frozen Red Chili Pepper
  • 1/2 tsp. Fresh Cracked Black Pepper
  • 1 Can of Corn, drained
  • 1 Can of Bamboo Shoots, drained
  • 1 Can of Water Chestnuts, drained
  • 1/4 Cup of Teriyaki Marinade
  • 1/4 Cup of Water
  • 3 Scallions, sliced
  • 2 Tbs. Toasted Sesame Seeds


  • In a large non-stick pan or skillet, heat up the two oils on medium-high heat. Once hot, add your Pepper Steak Strips and sear on both sides until browned but not cooked through. I like to use tongs for this but you can use whatever is easier for you. 
  • Deglaze with the Soy Sauce. Remove the steak strips from the pan and set aside on a glass plate. Without wiping out the pan, add in your sliced Onions, Garlic and Ginger. Saute on high for about 3 minutes or until onions have softened. 
  • Next, add the Bell Pepper strips along with the Red Chili Pepper and Black Pepper. Mix well and continue sautéing for a few more minutes. 
  • Add the Corn, Bamboo Shoot, and Water Chestnuts.
  • Leave on medium-high heat, covered, for about ten minutes. 
  • Continue to cook on low for another 25-30 minutes. 
  • Add in the scallions and sesame seeds a few moments before serving to garnish. 
  • Add in the Teriyaki Marinade and Water. 
  • Add the Pepper Steak Strips back into the pan and stir to combine. 
  • Enjoy!

Hannah Levy is a food blogger who truly lives to eat. Mrs. Levy hosts many cooking classes at SBH's Food Pantry as well and loves to share her love of food with others for a good cause.