Prep time: 20 mins | Cook time: 10 mins | Total time: 30 mins | Servings: 4
Savory and aromatic pepper steak made with simple ingredients. The perfect weeknight dinner with juicy, tender steak and bell peppers coated in rich umami, peppery flavored sauce.
Ingredients
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6 teaspoons vegetable oil, divided
1 tablespoon minced garlic
1 ¼ pound top sirloin steak
⅓ c. low-sodium chicken broth
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 tablespoon granulated sugar
2 teaspoons dark sesame oil
1 tablespoon cornstarch
1 green bell pepper, chopped into bite-size pieces
1 red bell pepper, chopped into bite-size pieces
6 green onions, white portions sliced, green portion chopped into 2” pieces
¼ c. Shaoxing wine
1 tablespoon peeled and minced fresh ginger
Salt
2 teaspoons cracked black pepper
How to make the Best Ever Pepper Steak
Step 1: Place the steak on a cutting board and tent it with plastic wrap. Using the flat side of a meat mallet, pound the steak. Into 1/3 inch thick strips, slice the steak to about 2 inches long. Using paper towels, pat dries the steak and separate the pieces that are sticking together. Set aside.
Step 2: In a mixing bowl, place the chicken broth, Shaoxing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil, and cornstarch. Mix well until combined and set aside.
Step 3: On moderately high heat, preheat a non-stick skillet. Add 2 teaspoons vegetable oil, then add half of the steak. Quickly spread the steak into a single layer with enough space in between. Lightly sprinkle the steak with salt.
Step 4: Sear the steak on the first side for about 45 to 60 seconds until browned. Quickly flip and sear the other side for an additional 45 to 60 seconds until brown. To a sheet, foil or plate, transfer the steak.
Step 5: Repeat with 2 tbsp vegetable oil and the rest of the steak. To the empty skillet, add the last 2 tbsp of oil and heat over moderately high heat. Then, add the bell peppers. Saute for about 3 to 4 minutes or until slightly tender, stirring often.
Step 6: To the skillet, add the green onions along with garlic and ginger. Saute for another minute. Give the sauce mixture a final stir and pour this into the skillet. Let everything cook until the sauce has thickened and the steak is done.
Step 7: Take the skillet off the heat and serve the pepper steak warm. Enjoy!
Nutrition Facts:
Calories: 341Kcl, Fat: 13g20%, Saturated Fat: 7g44%, Cholesterol: 84mg28%, Sodium: 847mg37%, Potassium: 806mg23%, Carbohydrates: 15g5%, Fiber: 3g13%, Sugar: 7g8%, Protein: 35g70%, Vitamin C: 100mg121%, Calcium: 66mg7%, Iron 3mg17%
Ingredients
- 6 teaspoons vegetable oil, divided
- 1 tablespoon minced garlic
- 1 ¼ pound top sirloin steak
- ⅓ c. low-sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 2 teaspoons dark sesame oil
- 1 tablespoon cornstarch
- 1 green bell pepper, chopped into bite-size pieces
- 1 red bell pepper, chopped into bite-size pieces
- 6 green onions, white portions sliced, green portion chopped into 2” pieces
- ¼ c. Shaoxing wine
- 1 tablespoon peeled and minced fresh ginger
- Salt
- 2 teaspoons cracked black pepper
Instructions
Step 1: Place the steak on a cutting board and tent it with plastic wrap. Using the flat side of a meat mallet, pound the steak. Into 1/3 inch thick strips, slice the steak to about 2 inches long. Using paper towels, pat dries the steak and separate the pieces that are sticking together. Set aside.
Step 2: In a mixing bowl, place the chicken broth, Shaoxing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil, and cornstarch. Mix well until combined and set aside.
Step 3: On moderately high heat, preheat a non-stick skillet. Add 2 teaspoons vegetable oil, then add half of the steak. Quickly spread the steak into a single layer with enough space in between. Lightly sprinkle the steak with salt.
Step 4: Sear the steak on the first side for about 45 to 60 seconds until browned. Quickly flip and sear the other side for an additional 45 to 60 seconds until brown. To a sheet, foil or plate, transfer the steak.
Step 5: Repeat with 2 tbsp vegetable oil and the rest of the steak. To the empty skillet, add the last 2 tbsp of oil and heat over moderately high heat. Then, add the bell peppers. Saute for about 3 to 4 minutes or until slightly tender, stirring often.
Step 6: To the skillet, add the green onions along with garlic and ginger. Saute for another minute. Give the sauce mixture a final stir and pour this into the skillet. Let everything cook until the sauce has thickened and the steak is done.
Step 7: Take the skillet off the heat and serve the pepper steak warm. Enjoy!
