Pepper Steak
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
- ½ c.reduced-sodium soy sauce
- ¼ c.rice wine vinegar
- 3 tbsp.packed light brown sugar
- 2 tbsp.cornstarch
- 2 tbsp.vegetable oil, divided
- kosher salt
- freshly ground black pepper
- 1 lb.flank steak, thinly sliced against the grain
- 1green bell pepper, seeds and ribs removed, thinly sliced
- 1red bell pepper, seeds and ribs removed, thinly sliced
- 3 clovesgarlic, finely chopped
- 1 tbsp.finely chopped peeled ginger
- cooked white rice, for serving
Directions
- 1
In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.
- 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
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
Divide rice among plates. Spoon steak mixture over.