Pepper Steak
A delicious Pepper Steak recipe featuring tender flank steak and bell peppers, cooked in a savory sauce.
Equipment
- large skillet
- medium bowl
Ingredients
Sauce
- ½ cup reduced-sodium soy sauce
- ¼ cup rice wine vinegar
- 3 Tbsp. packed light brown sugar
- 2 Tbsp. cornstarch
Steak and Vegetables
- 2 Tbsp. vegetable oil, divided
- 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
- Kosher salt
- Freshly ground black pepper
For Serving
- Cooked white rice for serving
Instructions
Cooking Instructions
- In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.
- In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.
- In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.
- Divide rice among plates. Spoon steak mixture over.
Nutrition
Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 10gVitamin A: 15IUVitamin C: 60mgCalcium: 4mgIron: 15mg
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