Pepper Steak

Ingredients

• 1 lb Flank steak (Sliced against the grain into about ¼-inch strips)
• 1 Red bell pepper (Chopped)
• 1 Green bell pepper (Chopped)
• 1 Yellow onion (Medium, chopped)
• Salt (A pinch, for the vegetables)
• 2 tbsp Avocado oil (Or neutral oil of choice; to cook steak and vegetables. The method says add more if necessary.)
• 2 tbsp Low-sodium soy sauce (For the steak marinade)
• 4 cloves Garlic (Minced; for the steak marinade)
• 1 tbsp Avocado oil (Or neutral cooking oil of choice; for the steak marinade)
• 2 tsp Rice vinegar (Reduced-sodium; for the steak marinade)
• 1.5 tsp Cornstarch (For the steak marinade)
• 0.5 tsp Black pepper (For the steak marinade)
• 0.5 tsp Granulated white sugar (Or brown sugar; for the steak marinade)
• 0.5 tsp Baking soda (For the steak marinade)
• 0.5 cup Low-sodium soy sauce (For the sauce)
• 2 tbsp Beef stock (Or unsalted beef stock; for the sauce)
• 2 tbsp Rice vinegar (Reduced-sodium; for the sauce)
• 1.5 tbsp Granulated white sugar (Or brown sugar; for the sauce)
• 2 tsp Cornstarch (For the sauce)
• 0.25 tsp Black pepper (For the sauce)
• 2 tbsp Water (Optional; dilute the sauce if it is too salty for your taste)

Steps

1. 1

   Pat the flank steak dry. Slice it against the grain into strips about ¼ inch thick and place the strips in a medium-sized bowl.

2. 2

   Add the marinade soy sauce, minced garlic, 1 tablespoon avocado oil, rice vinegar, cornstarch, black pepper, sugar, and baking soda to the steak. Mix thoroughly until every strip is coated.

3. 3

   Cover the bowl and refrigerate the marinated steak for at least 15 minutes and up to 1 hour.

4. 4

   While the steak marinates, combine the sauce soy sauce, beef stock, rice vinegar, sugar, cornstarch, and black pepper in a separate medium-sized bowl. Whisk well and set aside. Keep the optional water available to dilute the sauce if it tastes too salty.

5. 5

   Heat a large skillet over medium-high heat. Add the 2 tablespoons cooking oil and wait until it is hot, shimmering, and moves easily around the skillet.

6. 6

   Sear the steak in uncrowded batches, cooking each batch for about 1 minute on one side until browned, then flip and cook for about 1 minute more to brown the other side. Remove each cooked batch from the skillet and repeat until all the steak is seared.

7. 7

   Reduce the heat to medium. Add more oil only if necessary, then add the chopped onion and both chopped bell peppers. Sprinkle with a pinch of salt and sauté for a couple of minutes, until slightly softened.

8. 8

   Pour the prepared sauce into the skillet with the vegetables and stir to combine. Simmer for a few minutes until the sauce thickens.

9. 9

   Return the steak to the skillet and toss until the ingredients are combined and the steak is reheated. Serve.

Notes

The stated cook time is under 1 hour. The source does not give a specific yield. It offers water as an optional way to dilute the sauce if it tastes too salty.

Nutrition per serving

• main
• weeknight
• stovetop
• pan-seared
• beef
• gluten-containing