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Best-Ever Pepper Steak
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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.