Asian Pepper Steak
Asian Pepper Steak
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Sauce
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon ginger, freshly grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons olive oil, divided
- 2 bell peppers, any color, cored, seeded, and sliced into 1/4-inch strips
- 1 yellow onion, sliced into 1/4-inch strips
- 2 green onions, sliced, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, sesame oil, and 1/2 teaspoon black pepper. Toss to coat the steak evenly. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
While the steak marinates, prepare the sauce. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through. Remove the cooked steak from the skillet and set aside.
⏱️ 6 min
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 4 min
- 5
Return the cooked steak to the skillet with the vegetables. Give the prepared sauce a quick whisk and pour it over the steak and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.
⏱️ 3 min
- 6
Remove from heat. Garnish with sliced green onions and serve immediately over cooked rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Pepper Steak
For the Steak Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Sauce
- 1/2 cup beef broth
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 1 teaspoon ginger, freshly grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons olive oil, divided
- 2 bell peppers, any color, cored, seeded, and sliced into 1/4-inch strips
- 1 yellow onion, sliced into 1/4-inch strips
- 2 green onions, sliced, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, sesame oil, and 1/2 teaspoon black pepper. Toss to coat the steak evenly. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
While the steak marinates, prepare the sauce. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through. Remove the cooked steak from the skillet and set aside.
⏱️ 6 min - 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 4 min - 5
Return the cooked steak to the skillet with the vegetables. Give the prepared sauce a quick whisk and pour it over the steak and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens, about 1-2 minutes.
⏱️ 3 min - 6
Remove from heat. Garnish with sliced green onions and serve immediately over cooked rice.
⏱️ 2 min