Description
This Pepper Steak recipe features tender thinly sliced beef cooked with colorful bell peppers and onions in a savory, slightly sweet soy-based sauce. Ready in just 30 minutes, this flavorful stir-fry is perfect for a quick weeknight dinner that doesn’t skimp on taste.
Ingredients
Units
Scale
Sauce Ingredients
- 1/3 cup low sodium beef broth
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons mirin
- 1/4 teaspoon sesame oil
- 1 tablespoon cornstarch
Steak and Peppers
- 2-3 tablespoons vegetable oil, divided
- 1 1/4 lbs beef petite shoulder flank steak, skirt steak, or top sirloin steak, thinly sliced against the grain
- Kosher salt and fresh ground black pepper, to taste
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 1 yellow onion, sliced into strips
- 1 tablespoon minced fresh ginger or ginger paste
- 2 cloves garlic, minced
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the beef broth, low sodium soy sauce, rice vinegar, mirin, sesame oil, and cornstarch until smooth. Set aside for a few minutes to allow the flavors to meld.
- Cook the Beef: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced beef in a single layer to the hot skillet. Season lightly with kosher salt and freshly ground black pepper. Cook until browned on both sides, about 2-3 minutes per side, working in batches if necessary. Remove the cooked beef and set aside.
- Sauté the Vegetables: In the same skillet, add 1 tablespoon of vegetable oil over medium-high heat. Add the red and green bell peppers and yellow onion. Cook, stirring occasionally, until they begin to brown slightly on the edges, approximately 2-3 minutes. Remove the vegetables from the skillet and set aside with the beef.
- Sauté Aromatics and Thicken Sauce: Reduce the heat to medium-low. Add a small amount of oil if needed. Add the minced ginger and garlic to the skillet, cooking for about 1 minute while stirring constantly to release their fragrance. Whisk the prepared sauce again and pour it into the skillet with the aromatics. Stir continuously until the sauce thickens and becomes glossy.
- Combine and Serve: Return the cooked beef, peppers, and onions to the skillet. Stir well to coat all ingredients evenly with the thickened sauce. Allow everything to warm through for a few minutes. Serve immediately over rice or your preferred side dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at reduced power or on the stovetop over low heat to prevent overcooking.
- To freeze, cool the dish to room temperature, then transfer to a sturdy freezer container. Freeze for up to 2 months. Reheat on the stovetop or microwave at reduced power. Note that bell peppers may lose some crispness upon freezing but will still taste delicious.
- Mirin adds a mild sweetness and depth to the sauce; if unavailable, a mixture of sugar and rice wine vinegar can be used as a substitute.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
