Description
This Pepper Steak recipe is a quick and flavorful dish that combines tender flank steak with colorful bell peppers in a savory soy-based sauce. Perfect served over a bed of fluffy white rice!
Ingredients
Scale
For the Sauce:
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 tbsp packed light brown sugar
- 2 tbsp cornstarch
For the Stir-Fry:
- 2 tbsp vegetable oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb flank steak, thinly sliced against the grain
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 3 cloves garlic, finely chopped
- 1 tbsp finely chopped peeled ginger
- Cooked white rice, for serving
Instructions
- Prepare the Sauce: In a medium bowl, whisk together soy sauce, rice wine vinegar, brown sugar, and cornstarch until well combined.
- Cook the Steak: Heat 1 tablespoon of oil in a large skillet over high heat. Season the sliced steak with salt and pepper, then cook in batches until browned on all sides. Transfer the cooked steak to a plate.
- Sauté the Vegetables: In the same skillet over medium heat, add the remaining oil. Cook the bell peppers until softened, then add the garlic and ginger, cooking until fragrant.
- Combine and Serve: Return the beef to the skillet, pour in the sauce, and season with additional salt and pepper if necessary. Cook until the sauce is glossy. Serve the pepper steak over cooked white rice.
Notes
- For extra heat, add a dash of sriracha or red pepper flakes to the sauce.
- Feel free to customize with your favorite vegetables like onions, broccoli, or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Pepper Steak, Stir-Fry, Asian, Quick Dinner
