Pepper Steak
A delicious Pepper Steak recipe featuring flank steak and colorful bell peppers, perfect for a hearty meal.
Equipment
- skillet
Ingredients
- ½ cup reduced-sodium soy sauce
- ¼ cup rice wine vinegar
- 3 Tbsp. packed light brown sugar
- 2 Tbsp. cornstarch
- 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. peeled ginger finely chopped
- cooked white rice for serving
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: 1servingCalories: 393kcal
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