Best-Ever Pepper Steak
Pepper steak
is brisk, simple and flawless to prepare any night of the week. Pieces of beef
and chime peppers are pan-seared in a wok to make a delicious fundamental dish,
prepared in a matter of seconds! I love it with earthy colored rice, yet
cauliflower rice would likewise be extraordinary as an afterthought.
As a child I
cherished when my Mom made pepper steak and now that I'm a grown-up, it's
consistently a hit in my home when I make it. The way to pan-searing any supper
is to have every one of your ingredients cleaved and prepared before you begin
to cook. Once prepared, your feast will be prepared in minutes.
You can
freeze leftover pepper steak in freezer safe holders. Let it cool totally
before freezing to stay away from ice precious stones. Warm in the microwave, 3
to 4 minutes, or until hot.
INGREDIENTS:
- 2 tbsp. vegetable oil, divided
- 1 tbsp. freshly minced ginger
- 1/4 c. low-sodium soy sauce
- 2 tbsp. rice wine vinegar
- 4 tsp. packed brown sugar
- 1 tbsp. cornstarch
- 1 red bell pepper, thinly sliced
- 1 lb. flank steak, thinly sliced against the grain
- Cooked white rice, for serving
- 1 green bell pepper, thinly sliced
- Freshly ground black pepper
- Kosher salt
- 3 cloves garlic, minced
DIRECTIONS:
- Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
- In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
- Serve with rice.
Inspired
from dinneratthezoo.com
