Sunday Suppers: 30-Minute Sriracha Pepper Steak
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Others
Sunday Suppers: 30-Minute Sriracha Pepper Steak
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Healthy and delicious, this 30-Minute Sriracha Pepper Steak is sure to become a new favorite meal!
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Ingredients
For the Marinade:
- 1 clove garlic minced
- 1/2 tablespoon brown sugar
- 1/3 cup soy sauce
- 1/3 cup water
- 1 tablespoon balsamic vinegar
- 2 teaspoons corn starch
- 1 1/2 tablespoons sriracha hot sauce
For the Pepper Steak:
- 1 tablespoon butter unsalted
- 1 lb. flank steak thinly sliced, cut diagonally across the grain into thin strips
- 2 1/2 tablespoons sesame oil divided
- 1 red bell pepper large, deseeded, thinly sliced
- 1 orange bell pepper large, deseeded, thinly sliced
- 1 yellow bell pepper large, deseeded, thinly sliced
- 1 onion red; thinly sliced
- 2 tablespoons fresh ginger grated
- 6 garlic cloves, minced
- 2 baby spinach fresh, handfuls
- rice or quinoa or couscous recommended for serving
Instructions
For the Marinade:
- In a small bowl combine all of the marinade ingredients; whisk well to combine. Pour the marinade into a large ziplock bag, and add the sliced steak; toss in the marinade to endure all pieces of steak are coated. Seal the bag and refrigerate for at least 10 minutes.
When ready to cook:
- Heat 1 1/2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the peppers and red onion, ginger, garlic; saute for 5 minutes, stirring occasionally. Transfer mixture to a clean plate.
- Add the butter to the skillet. Using a slotted spoon (reserving the marinade) remove about half the steak from the marinade and saute in the butter for about 4 minutes, or until nicely browned, stirring occasionally. Using a slotted spoon transfer steak to plate with the vegetables. Add the remaining steak to the skillet, repeat the cooking process, then transfer to the same plate.
- Add the remaining sesame oil and reserved marinade to the skillet and cook for about 1 minute, or until thickened. Add the steak, veggies and baby spinach into the sauce, stir to combine, and cook for an additional one to two minutes, or until spinach has wilted. Remove from heat.
- Serve with rice, quinoa, or couscous.
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