Pepper Steak Recipe

🧂 Ingredients

• 1 1/2 pound flank steak

  or use skirt steak
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

  or vegetable oil
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 large green bell pepper

  sliced
• 1 large red bell pepper

  sliced
• 1-2 jalapeno peppers

  sliced (optional)
• 1 medium white onion

  sliced
• 4 cloves garlic

  minced
• 1 tablespoon minced fresh ginger
• 1/4 cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon corn starch
• 1 teaspoon brown sugar

  or use honey
• 1 teaspoon paprika

  or use cayenne for more heat
• Ground black pepper to taste

Instructions

• 1 Thinly slice the steak against the grain to bite sized pieces and add them to a
  bowl with the soy sauce, rice vinegar and oil. Toss to coat and cover. Marinate
  in the refrigerator at least 10 minutes. You can marinate longer if you'd like,
  even overnight.
• 2 Heat the sesame oil and vegetable oil in a large pan and add the peppers and
  onions. Cook them down for 5 minutes to soften.
• 3 Add the garlic and ginger and cook another minute, stirring, until you can smell
  that gorgeous garlic. Remove from heat and set the vegetables into a bowl. Save
  the oil in the pan.
• 4 Heat the same pan to high heat and add the steak. Cook for 1-2 minutes per side,
  until cooked to your liking.
• 5 Add the cooked vegetables into the pan and stir.
• 6 In a small bowl, whisk together the sauce ingredients (soy sauce, vinegar, corn
  starch, brown sugar or honey, paprika and black pepper) until well combined.
  Stir the sauce into the pepper steak and heat, stirring, until it thickens in
  the pan, about 1 minute.
• 7 Serve! I serve mine over rice with chili flakes and scallions.

Nutrition Info