Pepper Steak
If your favorite steak stir-fry is always ruined by the inclusion of those little trees (sorry, beef & broccoli!), then let me introduce you to your new favorite: pepper steak. Instead of broccoli, this tender steak stir-fry is loaded with plenty of bell peppers and a classic, simple sauce that brings everything together with very little effort.
Ingredients :
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup 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
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 3 cloves garlic, finely chopped
- 1 Tbsp. finely chopped peeled ginger
- Cooked white rice, for serving
Directions :
- In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.
- 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.
- 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.
- Divide rice among plates. Spoon steak mixture over.
