Best-Ever Pepper Steak
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| Best-Ever Pepper Steak |
We're huge fans of homemade beef and broccoli, but many people are still afraid of the green florets. This is the broccoli-free version of your favorite takeout stir-fry. We like to use red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best.
YIELDS:4 SERVINGS
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:0 HOURS 30 MINS
INGREDIENTS
- 1/4 c. low-sodium soy sauce
- 2 tbsp. rice wine vinegar
- 4 tsp. packed brown sugar
- 1 tbsp. cornstarch
- 2 tbsp. vegetable oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb. flank steak, thinly sliced against the grain
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp. freshly minced ginger
- Cooked white rice, for serving
DIRECTIONS
- Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
- In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
- Serve with rice.
Source:
https://www.delish.com/cooking/recipe-ideas/a25658914/pepper-steak-recipe/
