Pepper Steak
Tender Pepper Steak Recipe cooks in one pan in about 20 minutes! Flank steak strips, crisp bell peppers, and a silky ginger-soy sauce makes the perfect weeknight take-out at home.
Servings: 6
Ingredients
- 1 Small Onion sliced
- 1 Red Bell Pepper sliced
- 1 Green Bell Pepper sliced
- 1 Tablespoon Olive Oil
- 1 ½ pounds Flank Steak sliced thinly against the grain
- ½ teaspoon Black Pepper
- ¼ teaspoon Ground Ginger
- 2 teaspoons Minced Garlic
For the Sauce:
- ½ cup Soy Sauce
- 2 Tablespoons Granulated Sugar
- ¼ cup Cold Water
- 2 Tablespoons Cornstarch
Instructions
- Heat one tablespoon of oil in a large pan over medium high heat.
- Add the vegetables to the skillet and cook for 3-5 minutes until the veggies start to brown slightly.
- Remove the vegetables from the skillet to a separate plate.
- Add the remaining oil to the same skillet and heat over medium high heat.
- Add the steak to the skillet. Season it with the black pepper.
- Cook for approximately 5-7 minutes, tossing the steak every few minutes, until the beef is cooked through and browned.
- Add the garlic and ginger to the pan and cook for about a minute until you can start to smell the garlic.
- Add the vegetables back to the pan and toss it with the steak.
- Whisk all the sauce ingredients together in a small bowl.
- Pour the sauce on top of the beef and vegetables and gently toss the steak and vegetables to coat it in the sauce mixture.
- Heat for 2-3 minutes until the sauce thickens.
- Serve immediately while warm as is or over rice and enjoy!
Video
Notes
Round steak or sirloin steak can be used instead of flank steak in this recipe.
It’s very important to cut the beef against the grain so that it’s tender when cooked in this recipe.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 232kcal | Carbohydrates: 12g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 1143mg | Potassium: 539mg | Fiber: 1g | Sugar: 6g | Vitamin A: 696IU | Vitamin C: 43mg | Calcium: 38mg | Iron: 2mg
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