Pepper Steak Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4
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Calories
362 kcal
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Course
Main Course
Pepper Steak Recipe
Description
This recipe begins by marinating thinly sliced flank or skirt steak in soy sauce, rice vinegar, and sesame or vegetable oil to infuse flavor and tenderize. Vegetables including green and red bell peppers, jalapeno (optional), and white onion are sautéed separately with garlic and fresh ginger to soften and release aroma. The steak is then seared at high heat until cooked to desired doneness, maintaining tenderness with quick cooking.
The cooked vegetables are returned to the pan with the steak and combined with a sauce made from soy sauce, rice vinegar, cornstarch, brown sugar or honey, paprika or cayenne, and ground black pepper. Heating briefly until thickened coats the beef and vegetables with a glossy, savory sauce that balances salty, tangy, sweet, and spicy notes.
Pepper steak makes a flavorful main course served over rice or noodles. The blend of crisp vegetables and tender meat along with the pepper-spiced sauce is characteristic of this dish.
Ingredients
- 1 1/2 pound flank steak or use skirt steak
FOR THE MARINADE
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil or vegetable oil
FOR THE VEGETABLES and SEASONING
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 green bell pepper sliced, large
- 1 red bell pepper sliced, large
- 1-2 jalapeno pepper sliced (optional
- 1 white onion sliced, medium
- 4 cloves garlic minced
- 1 tablespoon ginger fresh, minced
FOR THE PEPPER STEAK SAUCE
- 1/4 cup soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon corn starch
- 1 teaspoon brown sugar or use honey
- 1 teaspoon paprika or use cayenne for more heat
- ground black pepper to taste
Instructions
- Thinly slice the steak against the grain to bite sized pieces and add them to a bowl with the soy sauce, rice vinegar and oil. Toss to coat and cover. Marinate in the refrigerator at least 10 minutes. You can marinate longer if you'd like, even overnight.
- Heat the sesame oil and vegetable oil in a large pan and add the peppers and onions. Cook them down for 5 minutes to soften.
- Add the garlic and ginger and cook another minute, stirring, until you can smell that gorgeous garlic. Remove from heat and set the vegetables into a bowl. Save the oil in the pan.
- Heat the same pan to high heat and add the steak. Cook for 1-2 minutes per side, until cooked to your liking.
- Add the cooked vegetables into the pan and stir.
- In a small bowl, whisk together the sauce ingredients (soy sauce, vinegar, corn starch, brown sugar or honey, paprika and black pepper) until well combined. Stir the sauce into the pepper steak and heat, stirring, until it thickens in the pan, about 1 minute.
- Serve! I serve mine over rice with chili flakes and scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 40g | 80% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 102mg | 34% |
| Sodium | 1157mg | 48% |
| Potassium | 799mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1326IU | 27% |
| Vitamin C | 69mg | 77% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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