How To Make Easy Pepper Steak
Enjoy a delicious dish popping with colors and flavors with this pepper steak. It’s made with marinated flank steak cooked with peppers and scallions.
For the Marinade:
- ¼cupsoy sauce
- 2tbsprice wine vinegar
- 1tbspcorn starch
- ⅛tspcoarsely-ground black pepper,or more/less to taste
For the Pepper Steak:
- 1lbflank steak or sirloin,thinly sliced, cut diagonally across the grain into thin strips
- 2tbspolive oil
- 12mini sweet peppers,or 2 regular sized bell peppers, thinly sliced
- 2scallions,sliced diagonally into 1-inch pieces, white and green pieces separated
- 2tbspfresh ginger,minced
Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.
Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
Add the remaining 1 tablespoon oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute for about 2 to 3 minutes until browned, stirring occasionally.
Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies, and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.
Serve immediately over rice or quinoa.
- Calories: 384.35kcal
- Fat: 17.37g
- Saturated Fat: 4.96g
- Monounsaturated Fat: 8.79g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 26.27g
- Fiber: 7.98g
- Sugar: 15.32g
- Protein: 29.29g
- Cholesterol: 77.11mg
- Sodium: 954.33mg
- Calcium: 73.73mg
- Potassium: 1243.47mg
- Iron: 3.76mg
- Vitamin A: 564.26µg
- Vitamin C: 458.38mg
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