Pepper steak always takes me back to those cherished family dinners, where each bite was bursting with flavor. Today, I’ve reinvented this classic dish, spiced it up with a blend of traditional and unconventional ingredients, and the outcome is this Best Ever Pepper Steak. Its savory, tangy and sweet taste will leave you craving for more. Make it once, and it will soon become your family favorite too. Who’s up for an unforgettable culinary journey tonight?
Ingredients
- 1/4 cup of low-sodium soy sauce
- 2 tablespoons of rice wine vinegar
- 4 teaspoons of firmly packed brown sugar
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil, divided into halves
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 pound of flank steak, thinly sliced against the grain
- 1 thinly sliced red bell pepper
- 1 thinly sliced green bell pepper
- 3 cloves of garlic, minced
- 1 tablespoon of freshly minced ginger
- Cooked white rice, for serving
Instructions
Initiate by concocting the sauce: In a medium-sized bowl, briskly whisk together the soy sauce, vinegar, brown sugar, and cornstarch. Keep this aside for future use.
Heat up a large skillet over high flame. Pour in one tablespoon of vegetable oil. Place the thinly sliced flank steak, seasoned with salt, into the hot skillet. Sear it to perfection on all sides, until it’s thoroughly cooked. This usually takes about 8 minutes. Once cooked, relocate the steak to a plate.
Utilize the same skillet to heat up the remaining tablespoon of vegetable oil. Toss in the thinly sliced red and green bell peppers. Stir and sauté them until they become soft and tender, roughly taking 4 minutes.
Add the minced garlic and ginger into the skillet and stir everything together until the aroma of the spices fill the air. Bring back the seared beef into the skillet and drizzle the prepared sauce over it.
Continue cooking and stirring until the sauce coats everything evenly and turns glossy, a process that takes roughly about 2 more minutes.
Serve this lusciously delectable pepper steak over a bed of fluffy white rice.
Best Ever Pepper Steak
Ingredients
- 1/4 cup of low-sodium soy sauce
- 2 tablespoons of rice wine vinegar
- 4 teaspoons of firmly packed brown sugar
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil, divided into halves
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 pound of flank steak, thinly sliced against the grain
- 1 thinly sliced red bell pepper
- 1 thinly sliced green bell pepper
- 3 cloves of garlic, minced
- 1 tablespoon of freshly minced ginger
- Cooked white rice, for serving
Instructions
Initiate by concocting the sauce: In a medium-sized bowl, briskly whisk together the soy sauce, vinegar, brown sugar, and cornstarch. Keep this aside for future use.
Heat up a large skillet over high flame. Pour in one tablespoon of vegetable oil. Place the thinly sliced flank steak, seasoned with salt, into the hot skillet. Sear it to perfection on all sides, until it's thoroughly cooked. This usually takes about 8 minutes. Once cooked, relocate the steak to a plate.
Utilize the same skillet to heat up the remaining tablespoon of vegetable oil. Toss in the thinly sliced red and green bell peppers. Stir and sauté them until they become soft and tender, roughly taking 4 minutes.
Add the minced garlic and ginger into the skillet and stir everything together until the aroma of the spices fill the air. Bring back the seared beef into the skillet and drizzle the prepared sauce over it.
Continue cooking and stirring until the sauce coats everything evenly and turns glossy, a process that takes roughly about 2 more minutes.
Serve this lusciously delectable pepper steak over a bed of fluffy white rice.
