Pepper Steak

Pepper Steak

4 servings
Instead of broccoli, this 30-minute pepper steak stir-fry is loaded with plenty of peppers and a classic, simple sauce that brings everything together.

Ingredients

  • reduced-sodium soy sauce
    ½ c
  • rice wine vinegar
    ¼ c
  • light brown sugar
    3 tbsp
  • cornstarch
    2 tbsp
  • vegetable oil

    divided

    2 tbsp
  • Kosher salt
  • Freshly ground black pepper
  • flank steak
    1 lb
  • green bell pepper

    seeds and ribs removed

    1
  • red bell pepper

    seeds and ribs removed

    1
  • garlic
    3 clove
  • ginger
    1 tbsp
  • Cooked white rice

    for serving

Directions

  1. 1

    In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.

  2. 2

    In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.

  3. 3

    In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.

  4. 4

    Divide rice among plates. Spoon steak mixture over.

Pepper Steak

Pepper Steak

30 min4 servings393 cal

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