How To Make One-Pan Pepper Steak
This pepper steak has tender beef strips in thick, slightly sweet sauce, tossed with green and orange pepper for color and crunch.
- 1lbtop round beef,sliced into strips against the grain
- 2tbspcanola oil,or vegetable oil
- 1large onion,thinly sliced
- 1green bell pepper,cored and sliced
- 1orange,or red bell pepper, cored and sliced
- 3tbspsoy sauce
- 1tbspWorcestershire sauce
- ¼tspred pepper flakes
- ¼cuphoney,or cane sugar
- green onions,sliced
- Sesame seeds
Add all the sauce ingredients to a medium bowl and whisk to combine. Set aside.
Heat a cast-iron skillet or wok over high heat and add oil.
Once the oil is hot, add the sliced onion and peppers, then stir-fry for about 5 minutes, or until tender. Transfer to a plate when finished.
Add beef to the skillet and distribute evenly, cook for about 1 minute unmoved, to get a nice sear on it. Stir the beef and continue cooking for about 2 to 3 more minutes, until done.
Reduce heat to medium and add the onion and peppers back to the skillet. Stir the sauce and add it to the skillet.
Stir to combine all the ingredients and cook for about 2 to 3 minutes or until the sauce has thickened. Stir often.
Remove from heat and garnish with sliced green onion and sesame seeds if desired.
Beef can be marinated for a few hours. If marinating, whisk all the sauce ingredients except the cornstarch. Put the beef strips in a freezer bag and pour the marinade over it. Refrigerate for up to 24 hours. When ready to cook, remove beef from marinade, add liquid to a bowl and whisk in cornstarch.
- Calories: 344.23kcal
- Fat: 12.68g
- Saturated Fat: 2.82g
- Trans Fat: 0.31g
- Monounsaturated Fat: 7.30g
- Polyunsaturated Fat: 2.40g
- Carbohydrates: 32.55g
- Fiber: 2.18g
- Sugar: 23.29g
- Protein: 26.75g
- Cholesterol: 71.44mg
- Sodium: 796.42mg
- Calcium: 54.86mg
- Potassium: 701.77mg
- Iron: 3.14mg
- Vitamin A: 11.95µg
- Vitamin C: 44.98mg
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