Easy Pepper Steak
Oct 18, 2020 21:08:21 GMT -5
Post by PurplePuppy on Oct 18, 2020 21:08:21 GMT -5
EASY PEPPER STEAK
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 4
INGREDIENTS
Sauce
▢½ cup soy sauce low sodium
▢¼ cup rice vinegar or less, if you don't like the vinegar taste
▢1 tbsp brown sugar packed
▢2 tbsp cornstarch
Stir Fry
▢2 tbsp vegetable oil
▢1 lb flank steak sliced thinly against the grain
▢¼ tsp salt or to taste
▢½ tsp pepper freshly ground
▢1 medium onion sliced
▢1 medium red bell pepper thinly sliced
▢1 medium green bell pepper thinly sliced
▢3 cloves garlic minced
INSTRUCTIONS
Make the sauce
Combine Ingredients: In a small bowl combine all the sauce ingredients together and set aside.
Stir Fry
Prep the Steak: Season the flank steak with salt and pepper in a bowl.
Cook the Steak: Add 1 tbsp of the vegetable oil to a skillet and heat over medium-high heat. Add the seasoned steak and spread it evenly in the skillet. Cook for 1 minute without touching it, then use a spatula to stir the meat around. Continue cooking for another minute then transfer to a plate.
Cook Veggies: To the same skillet, add the remaining tbsp of vegetable oil and add the peppers and onions – cook for about 4 to 5 minutes or until softened.
Add Sauce: Return the beef to the skillet and add the garlic. Cook for 30 seconds until the garlic is aromatic. Pour the sauce over everything. Stir and cook for another 30 seconds to 1 minute until thickened.
Finish and Serve: Garnish with sesame seeds if preferred and serve over cooked rice.
RECIPE NOTES
Your leftover pepper steak will last 3–4 days in the fridge when stored in an airtight container!
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover pepper steak will keep for 3–4 months in the freezer.
link
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 4
INGREDIENTS
Sauce
▢½ cup soy sauce low sodium
▢¼ cup rice vinegar or less, if you don't like the vinegar taste
▢1 tbsp brown sugar packed
▢2 tbsp cornstarch
Stir Fry
▢2 tbsp vegetable oil
▢1 lb flank steak sliced thinly against the grain
▢¼ tsp salt or to taste
▢½ tsp pepper freshly ground
▢1 medium onion sliced
▢1 medium red bell pepper thinly sliced
▢1 medium green bell pepper thinly sliced
▢3 cloves garlic minced
INSTRUCTIONS
Make the sauce
Combine Ingredients: In a small bowl combine all the sauce ingredients together and set aside.
Stir Fry
Prep the Steak: Season the flank steak with salt and pepper in a bowl.
Cook the Steak: Add 1 tbsp of the vegetable oil to a skillet and heat over medium-high heat. Add the seasoned steak and spread it evenly in the skillet. Cook for 1 minute without touching it, then use a spatula to stir the meat around. Continue cooking for another minute then transfer to a plate.
Cook Veggies: To the same skillet, add the remaining tbsp of vegetable oil and add the peppers and onions – cook for about 4 to 5 minutes or until softened.
Add Sauce: Return the beef to the skillet and add the garlic. Cook for 30 seconds until the garlic is aromatic. Pour the sauce over everything. Stir and cook for another 30 seconds to 1 minute until thickened.
Finish and Serve: Garnish with sesame seeds if preferred and serve over cooked rice.
RECIPE NOTES
Your leftover pepper steak will last 3–4 days in the fridge when stored in an airtight container!
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover pepper steak will keep for 3–4 months in the freezer.
link