Easy Pepper Steak
Beef, Chinese
Ingredients
Marinade
1/4 cup soy sauce
1/3 cup water
2 Tbsp. rice wine vinegar
1 Tbsp. corn starch or arrowroot flour
1/8 teaspoon coarsely-ground black pepper (or more/less to taste)
Pepper Steak
1 lb. thinly sliced flank steak or sirloin cut diagonally across the grain into thin strips
2 Tbsp. olive oil
12 mini sweet peppers thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
2 scallions sliced diagonally into 1 inch pieces, white and green pieces separated
2 Tbsp. minced fresh ginger
4 garlic cloves minced
Directions
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.
Remove half the steak from the marinade with a slotted spoon, reserving the marinade. Sauté about 2-3 minutes until browned, stirring occasionally.
Transfer steak to plate with the veggies. Sauté the remaining steak, then transfer to plate.
Add the reserved marinade to the skillet and cook for 1 minute, or until it's 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 the heat.
Serve immediately over rice or quinoa.
Notes
This Easy Pepper Steak recipe can be ready to go in 30 minutes, and is full of the great Chinese pepper steak flavors we all love!
Often times I load it up with many more veggies, but I decided to go “classic” with just peppers and scallions for this recipe. Although for a fun twist, I used those cute little sweet mini peppers (my favorite!), and served it over quinoa instead of rice.