0 from 3 votes
Pepper Steak Stir Fry
This recipe for pepper steak features tender bites of steak and crisp vegetables stir-fried in a delightfully tangy, garlic-ginger sauce.
Prep Time
20 mins
Cook Time
20 mins
Total Time
26 mins
Servings: 6
Calories: 263 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 1/2 lbs boneless top sirloin steak or flank steak
Marinade
- 1 tbsp vegetable oil
- 2 tsp cornstarch
- 1 tsp dark soy sauce (See Note 1)
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
Assembly
- 3 bell peppers
- 2 roma tomatoes or plum tomatoes
- 1 medium white onion
- 2/3 cup beef broth
- 2 tbsp cornstarch
- 1 tbsp dark soy sauce (See Note 1)
- 1 tbsp light soy sauce
- 2 tsp sugar
Stir Fry
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 2 tsp ginger paste
Instructions
- Cut steak(s) with the grain into 2-inch strips, then cut across the grain into 1/4-inch pieces.
- Add beef to a bowl with 1 tablespoon vegetable oil, cornstarch, soy sauce, salt and white pepper. Stir to coat, cover bowl with plastic wrap and refrigerate for 20 minutes.
- While steak is marinating, trim tops off bell peppers and remove seeds. Cut peppers into 1-inch pieces. Peel and cut onion into 1-inch pieces. Cut each tomato into 8 pieces. Place all veggies in large bowl or on plate and set aside.
- In small bowl, whisk together beef broth, cornstarch, soy sauce and sugar. Set aside.
- Heat a wok over high heat. Once hot, add 2 tablespoons oil, the onion, garlic and ginger. Stir fry one minute, then add the beef. Continue stir frying for 3 minutes, tossing occasionally until beef is no longer pink. Remove from wok and set aside.
- Add more oil to wok if needed, then stir fry tomatoes for 1 minute. Pour broth and cornstarch mixture, toss to coat tomatoes, and cook until sauce thickens. Add bell peppers and beef (with accumulated juices) to wok and stir fry 1 minute more.
- Garnish with toasted sesame seeds and cilantro sprigs (optional). Serve as is, over noodles or with steamed rice.
Cup of Yum
Notes
- Dark soy sauce is much different than traditional light, all-purpose soy sauce. It's very thick, with a rich umami flavor and is fermented/aged rather than being chemically processed like all purpose soy sauce. The color is very dark, almost black. If you can't find dark soy sauce, oyster sauce or even hoisin sauce could be used instead.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
10g
(3%)
Protein
27g
(54%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Cholesterol
69mg
(23%)
Sodium
753mg
(31%)
Potassium
601mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
393IU
(8%)
Vitamin C
52mg
(58%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 753mg | 31% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 52mg | 58% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.