Pepper steak, with its roots in Chinese-American cuisine, is traditionally made in a wok, but the Blackstone griddle offers its own unique advantages: flavorful char, smoky undertones, and the freedom to cook outdoors!

For a bold and easy twist, we will be using Bachan’s Roasted Garlic Sauce to your marinade or finishing drizzle. Its rich umami, savory garlic depth, and hint of sweetness elevate the classic pepper steak into something crave-worthy.

Ingredients: Simple, Fresh, and Flavorful

• 1- 2 lbs sirloin steak, sliced thinly against the grain
• 1/4 -1/2 large onion, halved and sliced
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 3 cloves garlic, minced
• ½ – 1 cup Bachan’s Roasted Garlic Sauce or any flavor you desire
• 2 tablespoons neutral oil (canola, vegetable, or avocado)

• Salt, to taste
• Optional: sliced scallions, toasted sesame seeds, cooked rice for serving

Firing Up the Blackstone Griddle

Once the griddle is hot, drizzle half the oil across the surface. Add the sliced onions and bell peppers, spreading them out in a thin layer. As their aroma rises and the sizzle intensifies, cover the vegetables with a metal dome, trapping steam so they soften and caramelize beautifully. After 2-3 minutes, lift the dome—the peppers and onions should be tender with charred edges and a hint of sweetness.

Slide the steamed vegetables to the side and add the remaining oil to the cleared space. Toss on the steak, quickly searing it so each piece develops a golden crust but stays juicy within. After a minute, scatter in the minced garlic, stirring gently until fragrant.

Now, reunite the steak and vegetables in the center of the griddle. Pour Bachan’s Roasted Garlic Sauce over the mixture, letting it bubble and coat each ingredient. Stir well until everything glistens with savory sauce and the flavors meld together.

Serve hot over jasmine rice.