PREP TIME: 15 MINS | TOTAL TIME: 30 MINS | YIELDS: 4 SERVINGS
If you are a big fan of beef and broccoli, you might love or hate this version. I often faced the dilemma of convincing people that this broccoli-free version of their fave stir fry is as good if not better. For this dish, I used both red and green bell peppers which makes this pepper steak so dang beautiful! But feel free to use any colours you’d like. If you prefer it spicy, simply toss in some jalapenos.
This Best-Ever Pepper Steak is an easy and fast meal to make. Serve this with rice for a delicious, complete meal that’s ready on the table in less than thirty minutes!
INGREDIENTS
1 pound flank steak, thinly sliced against the grain
1/4 cup low-sodium soy sauce
2 tablespoons vegetable oil, divided
2 tablespoons rice wine vinegar
4 teaspoons packed brown sugar
1 tablespoon cornstarch
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly minced ginger
Kosher salt
Freshly ground black pepper
Cooked white rice, for serving
How to make Best-Ever Pepper Steak
Step 1: To make the sauce, place the soy sauce, vinegar, sugar, and cornstarch in a medium bowl. Whisk well until combined, then set aside.
Step 2: Heat 1 tbsp oil in a large skillet over high heat. Once the oil is shimmering, add the flank steak to the skillet. Sprinkle with salt and cook for approximately 8 minutes until completely seared on both sides. When done, transfer the steak to a plate.
Step 3: To the skillet, add the rest of the 1 tbsp oil. Add the green bell peppers and cook for approximately 4 minutes until tender. Now, add the garlic and ginger and continue to cook until aromatic, stirring.
Step 4: Place the beef back to the skillet, then pour over the sauce. Cook for additional 2 minutes, stirring until the sauce is glossy.
Step 5: When done, remove from the heat and serve the pepper steak with rice. Enjoy!
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup low-sodium soy sauce
- 2 tablespoons vegetable oil, divided
- 2 tablespoons rice wine vinegar
- 4 teaspoons packed brown sugar
- 1 tablespoon cornstarch
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly minced ginger
- Kosher salt
- Freshly ground black pepper
- Cooked white rice, for serving
Instructions
Step 1: To make the sauce, place the soy sauce, vinegar, sugar, and cornstarch in a medium bowl. Whisk well until combined, then set aside.
Step 2: Heat 1 tbsp oil in a large skillet over high heat. Once the oil is shimmering, add the flank steak to the skillet. Sprinkle with salt and cook for approximately 8 minutes until completely seared on both sides. When done, transfer the steak to a plate.
Step 3: To the skillet, add the rest of the 1 tbsp oil. Add the green bell peppers and cook for approximately 4 minutes until tender. Now, add the garlic and ginger and continue to cook until aromatic, stirring.
Step 4: Place the beef back to the skillet, then pour over the sauce. Cook for additional 2 minutes, stirring until the sauce is glossy.
Step 5: When done, remove from the heat and serve the pepper steak with rice. Enjoy!
