Pepper Steak

Tender beef and crisp peppers come together in an Asian-inspired sauce for a simple weeknight dinner. Serve it over rice for a meal in 30 minutes!

Ingredients

  • 1 Tbsp oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 lb. steak, such as flank or sirloin, thinly sliced
  • 2 tsp minced garlic
  • 1/2 tsp minced ginger
  • 1/2 cup soy sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1/4 cup water
Pepper Steak
Total Time: 30 minutes

Nutrition

Servings: 4 servings

Nutrition information per serving: 246 calories; 8.9 g fat; 2.4 g saturated fat; 69 mg cholesterol; 906 mg sodium; 13 g carbohydrate; 1.2 g fiber; 7 g sugar; 28 g protein

Directions

Heat half of the oil in a large skillet over medium-high heat. Add peppers and cook until crisp tender, about 4 minutes. Remove peppers from the pan and set aside. 

Add remaining oil to the skillet and add steak. Cook steak in a single layer (it may take a few batches) for 5–6 minutes, or until lightly browned. 

Add peppers back into the skillet with steak.

Whisk together garlic, ginger, soy sauce, sugar, cornstarch and water. 

Add sauce to the skillet and bring to a simmer. Continue to simmer for 2–3 minutes, or until sauce has thickened slightly. Add additional water as needed.

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