Pepper Steak Recipe
It’s easy to whip up this flavor-packed Pepper Steak at home! With minimal prep and simple ingredients, you’ll have a delicious, restaurant-quality dish on the table in under an hour.
Servings: 4
Calories: 363kcal
Ingredients
- 1 pound flank steak sliced thinly against the grain
- 2 tablespoons olive oil
- 1 medium white onion cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch cubes
- 1 green bell pepper cut into 1-inch cubes
Marinade
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
Black Pepper Sauce
- ¼ cup low-sodium soy sauce
- ¾ cup beef stock
- ¼ cup brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 2 teaspoons garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon cornstarch
Garnish
- green onions sliced
- sesame seeds
Instructions
Marinade
- In a medium bowl, add soy sauce, rice vinegar, olive oil, cornstarch, and baking soda. Whisk until well combined.
- Add sliced beef and mix until coated. Marinate for at least 15 minutes and up to 24 hours.
Black Pepper Sauce
- Add soy sauce, beef stock, brown sugar, sesame oil, rice vinegar, black pepper, garlic, ginger and cornstarch. Whisk until well combined and set aside.
Cooking
- Heat olive oil in a large skillet or wok over medium-high heat. Sear the beef on each side for 1½ minutes. Then, remove and set aside.
- Add chopped onions and bell peppers into the skillet. Cook for 5-6 minutes or until tender.
- Reduce heat to medium-low, pour prepared black pepper sauce over the vegetables, and let simmer for 1-2 minutes.
- Add cooked beef back into the skillet and coat in sauce. Cook for 1-2 minutes or until the sauce has thickened.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- Slice against the grain: Flank steak is a lean, tough cut of meat. Slicing it against the grain helps make it more tender and easier to chew.
- Don’t skip the baking soda: Through a process known as velveting, baking soda tenderizes tough cuts of meat, such as flank steak, in a short period. In this recipe, the meat only needs 15 minutes to marinate.
- Use low-sodium soy sauce: Using regular soy sauce in combination with the beef stock can make the overall dish too salty. Low-sodium soy sauce also allows the other flavors to shine through, such as the sugar, vinegar, pepper, and ginger.
Nutrition
Calories: 363kcal | Carbohydrates: 25g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 68mg | Sodium: 474mg | Potassium: 676mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1045IU | Vitamin C: 65mg | Calcium: 57mg | Iron: 2mg