Pepper Steak
This delicious Pepper Steak recipe combines flank steak with bell peppers in a savory soy sauce.
Equipment
- skillet
Ingredients
Sauce
- ½ cup reduced-sodium soy sauce
- ¼ cup rice wine vinegar
- 3 tablespoon packed light brown sugar
- 2 tablespoon cornstarch
Steak and Vegetables
- 1 lb flank steak thinly sliced against the grain
- 1 unit green bell pepper seeds and ribs removed, thinly sliced
- 1 unit red bell pepper seeds and ribs removed, thinly sliced
- 3 cloves garlic finely chopped
- 1 tablespoon finely chopped peeled ginger
- 2 tablespoon vegetable oil divided
- Kosher salt to taste
- Freshly ground black pepper to taste
For Serving
- Cooked white rice for serving
Instructions
Cooking 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 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 rice.
Nutrition
Serving: 1servingsCalories: 393kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 860mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 70mgCalcium: 4mgIron: 15mg
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