Pepper Steak with Onion
User Reviews
4.9
90 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
342 kcal
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Course
Main Course
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Cuisine
American
Pepper Steak with Onion
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Pepper Steak with Onion features thinly sliced flank steak marinated in a sweet and tangy sauce made from honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and freshly ground black pepper. The steak is quickly stir-fried with sliced bell peppers, onions, garlic, and ginger, creating a flavorful dish combining tender meat and crisp vegetables. Served with hot mashed potatoes, it provides a hearty meal with a balance of sweet, savory, and peppery notes.
Description
The dish starts by whisking a sauce of honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and abundant freshly ground black pepper. A portion of this sauce is used to marinate flank steak, which is partially frozen to ease thin slicing against the grain, ensuring tenderness.
The steak is marinated at room temperature for at least 10 minutes, then patted dry and stir-fried to sear. Bell peppers and onions are sliced thinly and cooked with garlic and fresh ginger, giving the dish aromatic depth and contrasting textures. The remaining sauce is added to the stir-fry, binding flavors and glazing the ingredients.
This pepper steak is traditionally served over hot mashed potatoes, which absorb the rich sauce and complement the spicy pepper flavor. The marinade can be prepared in advance, and leftover steak stores well refrigerated or frozen. Adjust black pepper quantity to taste for preferred heat level.
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Ingredients
For the sauce:
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1/2 cup red wine vinegar
- 1/2 cup soy sauce
- 1 tablespoons sesame oil
- 2 tablespoons black pepper freshly ground
For the steak:
- 1 ½ pounds flank steak trimmed (see note 1)
- salt to taste
- 3 tablespoons vegetable oil divided
- 2 bell pepper any color, stemmed, seeded, and thinly sliced
- 1 onion halved and thinly sliced
- 3 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 2 teaspoon cornstarch
- potato hot, for serving, mashed
Instructions
To make the sauce:
- In a medium bowl, whisk together honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and black pepper to taste (I like 2 tablespoons; use less if you don't love black pepper).
- Measure out 1/4 cup of this sauce and pour it into a large zipper-top plastic bag or glass bowl for marinating the meat. Reserve the remaining sauce for the stir-fry.
To make the steak:
- Freeze steak for 15 to 20 minutes, just until the outside is chilled but the steak is not frozen solid. This will make it easier to slice the steak thinly.
- Remove the steak from the freezer and slice thinly against the grain. Add the steak to the large plastic bag or bowl with the marinade and marinate at room temperature at least 10 minutes or up to 1 hour.
- Remove the steak from the plastic bag, discarding the marinade, and pat dry with paper towels. In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil until shimmering. Season half the meat with ¼ tsp salt, add to the skillet in a single layer, and cook for 1 minute without stirring, until browned on one side.
- Stir the meat and continue to cook for 1 minute longer, until browned all over. Transfer to a clean bowl. Wipe out the skillet, add another tablespoon of vegetable oil, and repeat with the remaining steak.
- When the meat has been cooked and set aside, wipe out the skillet. Add the last tablespoon of vegetable oil and heat until shimmering. Add the peppers and onions and stir-fry until tender-crisp and still bright, about 3 to 5 minutes.
- Meanwhile, stir the cornstarch into the reserved stir-fry sauce. Clear a space in the middle of the vegetables. Add the garlic and ginger to the skillet and mash together, then mix in to the vegetables.
- Return the steak and any accumulated juices to the skillet. Pour in the reserved stir-fry sauce and cook over medium-high heat until the sauce boils and thickens slightly, about 2 minutes. Remove from heat and serve over mashed potatoes.
Notes
- Flank steak should be sliced thinly against the grain to reduce chewiness and improve tenderness.
- The marinade can be prepared a day ahead to deepen flavor.
- Peppers and onions can be sliced up to two days in advance and stored separately in the fridge to save time.
- Leftover pepper steak keeps well refrigerated up to 4 days; for longer storage, freeze the cooked pepper steak (not mashed potatoes) up to 2 months and reheat thoroughly.
- Adjust black pepper amount based on your preference; the recipe suggests about 2 tablespoons for bold pepper flavor.
Nutrition Information
Show Details
Serving
1serving
Calories
342kcal
(17%)
Carbohydrates
23g
(8%)
Protein
27g
(54%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
68mg
(23%)
Sodium
1147mg
(48%)
Potassium
586mg
(12%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
1253IU
(25%)
Vitamin C
52mg
(58%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 342kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 1147mg | 48% |
| Potassium | 586mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 1253IU | 25% |
| Vitamin C | 52mg | 58% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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