pepper steak Recipe
This delicious and savory pepper steak is a quick and satisfying dish, perfect for any dinner. With tender beef strips and a colorful mix of bell peppers cooked in a flavorful sauce, this meal is ready in under 30 minutes.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spatula
Ingredients
- 1 pound flank steak, thinly sliced Sliced against the grain.
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- to taste salt
Instructions
- In a bowl, combine the soy sauce, cornstarch, brown sugar, black pepper, and a pinch of salt. Mix well to create a marinade for the steak.
- Add the sliced flank steak to the marinade and let it sit for about 5 minutes to absorb the flavors.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the marinated steak to the hot skillet. Stir-fry for about 3-4 minutes, or until the steak is browned and cooked through. Remove the steak from the skillet and set it aside.
- In the same skillet, add the sliced onion, red bell pepper, green bell pepper, and minced garlic. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
- Return the cooked steak to the skillet with the vegetables and mix well. Cook for an additional 2 minutes to allow the flavors to meld together.
- Adjust seasoning if needed, adding more salt or pepper to taste.
- Serve the pepper steak hot over cooked rice if desired.
Notes
Feel free to add other vegetables like snap peas or carrots for added color and nutrition.
You can also substitute flank steak with sirloin or ribeye for a different flavor and texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.