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Pepper Steak

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Juicy sirloin steak, bell peppers, and a savory garlic-ginger sauce come together in this quick 30-minute stir-fry dinner. Fast, flavorful, and healthier than takeout!

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir-Fried
  • Cuisine: Chinese

Ingredients

For the Steak and Marinade:

1¼ lbs top sirloin steak

Salt, to taste

1/3 cup low-sodium chicken broth

1/4 cup Shaoxing wine (or dry sherry as substitute)

3 tablespoons soy sauce (low-sodium if preferred)

1 tablespoon rice vinegar

1 tablespoon granulated sugar

2 teaspoons cracked black pepper

2 teaspoons dark sesame oil

1 tablespoon cornstarch

For Cooking:

6 teaspoons vegetable oil, divided

1 red bell pepper, chopped

1 green bell pepper, chopped

6 green onions: white parts sliced, green tops cut into 2-inch pieces

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

Instructions

Tenderize Steak:
Place steak on cutting board, cover with plastic wrap, and pound slightly with a meat mallet. Cut into 1/3-inch thick strips (about 2 inches long). Pat dry with paper towels and separate pieces.

Make Sauce:
In a bowl, whisk together chicken broth, Shaoxing wine, soy sauce, rice vinegar, sugar, pepper, sesame oil, and cornstarch. Set aside.

Sear Steak:
Heat 2 tsp oil in a 12-inch skillet over moderately high heat. Add half the steak in a single layer and lightly salt. Sear for 45–60 seconds per side until browned. Remove to a plate or foil. Repeat with another 2 tsp oil and remaining steak.

Stir-Fry Veggies:
Add remaining 2 tsp oil to skillet. Sauté bell peppers for 3–4 minutes, stirring occasionally. Add green onions, garlic, and ginger; cook 1 more minute.

Add Sauce & Finish:
Whisk sauce again and pour into skillet. Cook until it thickens. Add cooked steak back to pan and toss to coat.

Serve:
Serve hot over rice, noodles, or as-is for a low-carb meal.

Notes

Lower sodium? Use low-sodium soy sauce and unsalted broth or wine.

Substitute for Shaoxing wine: Dry sherry works well.

Safety tip: USDA recommends steak be cooked to an internal temp of 145°F.

Storage: Store leftovers in the fridge for up to 3 days in an airtight container.

Find it online: https://allcookedup.com/pepper-steak/