Pepper Steak
A delicious blend of tender flank steak and colorful bell peppers in a savory sauce. Perfect for any dinner.
Equipment
- skillet
Ingredients
Sauce
- ½ cup reduced-sodium soy sauce
- ¼ cup rice wine vinegar
- 3 Tbsp. packed light brown sugar
- 2 Tbsp. cornstarch
Beef and Vegetables
- 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
Cooking
- 2 Tbsp. vegetable oil, divided
- Kosher salt
- Freshly ground black pepper
- Cooked white rice, for serving
Instructions
Preparation
- 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 the 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.
Notes
For best results, slice the flank steak against the grain to ensure tenderness.
Nutrition
Serving: 1plateCalories: 393kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 100mgCalcium: 50mgIron: 3mg
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