Description
Pepper Steak dances across your plate with sizzling Asian-inspired flavors that bring tender beef and crisp vegetables together in pure comfort. Succulent strips of steak get tossed with sweet onions and a savory sauce that makes weeknight dinner feel like a delicious culinary adventure.
Ingredients
Scale
Proteins:
- 1 lb flank steak or sirloin, thinly sliced across the grain
Vegetables:
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
Seasonings and Liquids:
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon sesame oil
- ¼ cup water or beef broth
- Optional: red pepper flakes
- Optional: sliced scallions
Instructions
- Toss 454 grams of thinly sliced beef with 30 milliliters of soy sauce and 15 grams of cornstarch. Allow the marinade to penetrate the meat for 10-15 minutes at room temperature.
- Prepare the sauce by combining 30 milliliters soy sauce, 5 grams sugar, a pinch of black pepper, 2.5 milliliters sesame oil, and 60 milliliters water or beef broth in a small bowl. Whisk until smooth.
- Heat 15 milliliters vegetable oil in a large skillet at 204°C (400°F). Quickly sear the marinated beef for 2-3 minutes until golden brown edges form. Transfer meat to a separate plate.
- Using the same pan, add sliced onions, bell peppers, minced garlic, and grated ginger. Sauté for 3-4 minutes, maintaining high heat until vegetables remain slightly crisp.
- Return beef to the skillet. Pour prepared sauce over the meat and vegetables. Reduce heat to medium and simmer for 2-3 minutes until sauce thickens and coats ingredients completely.
- Transfer the pepper steak onto warm rice or noodles. Sprinkle optional red pepper flakes or chopped scallions on top for extra flavor and color.
Notes
- Marinate the beef for at least 10 minutes to ensure tenderness and help the meat absorb the flavors more effectively.
- Use a high-heat cooking method like stir-frying to keep the beef slices tender and prevent them from becoming tough or chewy.
- Cut the beef and vegetables into uniform, thin slices to guarantee even cooking and a consistent texture throughout the dish.
- For a low-carb version, serve the pepper steak over cauliflower rice or zucchini noodles instead of traditional rice or wheat noodles.
- Prep Time: 12-19 minutes
- Cook Time: 11-13 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 178 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 50 mg