Best-Ever Pepper Steak
Ingredients
- ¼ cup low-sodium soy sauce
- 2 tbsp. rice wine vinegar
- 4 tsp. brown sugar, packed
- 1 tbsp. cornstarch
- 2 tbsp. vegetable oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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 tbsp. fresh ginger, minced
- White rice, cooked, for serving
Instructions
- Into a mixing bowl, add soy sauce, vinegar, cornstarch, and sugar; whisk until well combined; set aside.
- Place a large skillet on the stove and turn the heat to high.
- Add 1 tbsp. of oil; allow it to become hot.
- Season the flank steak with salt.
- Add the steak into the hot skillet and sear, each side, for 8 minutes or until brown.
- Remove the steak from the skillet onto a clean plate.
- In the same skillet, add the red and green bell peppers; sauté until translucent.
- Add garlic and ginger; sauté until aromatic.
- Put the flank steak back in the skillet; add the mixed sauce; stir until well combined.
- Continue to cook for another 2 minutes; remove from the heat.
Notes
This dish is best served with rice or mashed potatoes.
