Pepper Steak
This Pepper Steak recipe combines tender flank steak with colorful bell peppers and a savory sauce, perfect for a weeknight 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
Steak 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
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. vegetable oil, divided
Serving
- Cooked white rice for serving
Instructions
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: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 20IUVitamin C: 60mgCalcium: 2mgIron: 15mg
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