Description
Succulent pepper steak blends tender beef strips with bold Asian flavors, creating a quick weeknight dinner sensation. Sizzling peppers and savory sauce promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (454 g) flank steak, sliced against the grain
Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
Seasoning and Cooking Ingredients:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
Instructions
- Cut flank steak into delicate, thin strips perpendicular to muscle fibers and dice bell peppers and onions into uniform bite-sized chunks.
- Whisk together soy sauce, cornstarch, and brown sugar in a mixing bowl, then thoroughly coat beef strips and allow to absorb flavors for 15-20 minutes at room temperature.
- Warm vegetable oil in a large skillet over medium-high heat reaching approximately 375°F. Sauté onions until they become translucent and slightly golden, about 4-5 minutes.
- Add bell peppers to the skillet and cook for 2-3 minutes until they retain a slight crispness and vibrant color.
- Create a clearing in the skillet and introduce marinated beef strips, searing each side for 1-2 minutes to develop a rich caramelized exterior.
- Integrate all ingredients, stirring continuously to ensure even cooking and beef reaches a perfect medium-rare to medium doneness, approximately 3-4 minutes.
- Stream remaining marinade into the pan, allowing sauce to simmer and thicken for an additional minute, creating a glossy, rich coating.
- Transfer immediately to a serving platter and accompany with steamed rice or tender noodles for a complete meal.
Notes
- Slicing the steak against the grain ensures maximum tenderness and prevents tough, chewy meat.
- Marinating the beef in soy sauce mixture helps tenderize and infuse deep, rich flavors into the meat.
- For a gluten-free version, swap regular soy sauce with tamari or coconut aminos to maintain the savory profile.
- Quickly cooking vegetables on high heat preserves their crisp texture and vibrant color, preventing them from becoming soggy or overcooked.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg