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Best-Ever Pepper Steak

Best-Ever Pepper Steak

We're huge fans of homemade beef and broccoli, but many people are still afraid of the green florets. This is the broccoli-free version of your favorite takeout stir-fry. We like to use red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best.

Ingredients
  • 1/4 c. low-sodium soy sauce
  • 2 tbsp. rice wine vinegar
  • 4 tsp. packed brown sugar
  • 1 tbsp. cornstarch
  • 2 tbsp. vegetable oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. flank steak, thinly sliced against the grain
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp. freshly minced ginger
  • Cooked white rice, for serving
Instructions
  1. Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside. 
  2. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
  3. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more. 
  4. Serve with rice


Recipe adapted from delish.com/cooking/recipe-ideas/a25658914/pepper-steak-recipe/.