PREP TIME: 15 mins | TOTAL TIME: 30 mins | YIELDS: 4 Servings
My favourite stir-fry without the broccoli – this Pepper Steak is one of the most savoury dishes that will leave you full, always. Ready in under thirty minutes, this best-ever steak is made with just a few simple, mostly pantry ingredients to make. For this dish, I always add both green and red bell peppers for colour and flavour. This filling and super delicious dish are best to serve with rice. If you want to change your weekly dinner menu, this recipe here is worth every shot!
1/4 cups low-sodium soy sauce
2 tablespoons of rice wine vinegar
4 teaspoons packed brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
Freshly ground black pepper
1 pound flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly minced ginger
Cooked white rice, for serving
How to Make the Best-Ever Pepper Steak
Step 1: To prepare the sauce, place the soy sauce with the vinegar, sugar, and cornstarch in a medium bowl. Whisk to combine and set aside.
Step 2: Heat a tbsp oil in a large skillet over high heat. Once the oil is hot, add the flank steak into the skillet. Season with salt and cool for about 8 minutes or until both sides are seared. Once cooked through, transfer the flank steak onto a plate.
Step 3: In the same skillet, add the rest of the 1 tbsp oil followed by the green bell peppers. Cook for about 4 minutes until tender. Add in the garlic and ginger. Stir and cook until aromatic.
Step 4: Add the beef back to the skillet. Pour the prepared sauce over and cook for about 12 minutes, stirring until the sauce is glossy.
Step 5: When done, remove from the heat. Enjoy with rice.