Description
Savory Pepper Steak Done in 30 Minutes Flat for Busy Nights
Ingredients
Scale
- 1/4 cup Low Sodium Soy Sauce
- 1/4 cup Water
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Cornstarch
- 1 pound Flank Steak or Sirloin
- 1 tablespoon Oil
- 1 cup Mini Bell Peppers
- 2 cloves Garlic
- 1 tablespoon Ginger
- 1 tablespoon Sesame Seeds (optional)
- 2 tablespoons Green Onions
Instructions
- Heat oil in a large skillet over medium-high heat until almost smoking.
- Add half the steak strips to the skillet and cook for 1–2 minutes on each side until seared. Remove from skillet and set aside.
- If necessary, add more oil and toss in the diced mini bell peppers. Sauté for about 3–4 minutes until tender.
- Stir in minced garlic and freshly minced ginger, cooking for an additional minute.
- Pour in the low sodium soy sauce, water, rice vinegar, and stir well. Bring to a gentle simmer.
- Combine cornstarch with a small amount of sauce until smooth, then return to the pan. Let simmer until the sauce thickens.
- Return seared beef to the skillet, tossing to coat evenly in the sauce.
- Serve immediately, topped with optional sesame seeds and green onions.
Notes
- Store leftover Pepper Steak in an airtight container for up to 3 days.
- Freeze Pepper Steak in a freezer-safe container for up to 2 months.
- Consider serving over steamed rice or with noodles for a fulfilling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 75 mg
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