Description
This Pepper Steak recipe features tender thinly sliced beef cooked with colorful bell peppers and onions in a savory, slightly tangy sauce made from beef broth, soy sauce, rice vinegar, mirin, and sesame oil. It’s a quick and flavorful stir-fry perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Sauce Ingredients
- 1/3 cup low sodium beef broth
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons mirin
- 1/4 teaspoon sesame oil
- 1 tablespoon cornstarch
Steak and Peppers
- 2-3 tablespoons vegetable oil
- 1 1/4 lbs. beef petite shoulder flank steak, skirt steak, or top sirloin steak, thinly sliced against the grain
- Kosher salt and fresh ground black pepper, to taste
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 1 yellow onion, sliced into strips
- 1 tablespoon minced fresh ginger or ginger paste
- 2 cloves garlic, minced
Instructions
- Prepare the Sauce: Whisk together the beef broth, low sodium soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a medium bowl until smooth. Set this mixture aside for a few minutes to allow the cornstarch to dissolve properly.
- Cook the Beef: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced beef in a single layer, seasoning lightly with kosher salt and fresh ground black pepper. Cook until the beef is browned on both sides, about 2-3 minutes per side, working in batches if necessary to avoid overcrowding. Once cooked, remove the beef from the skillet and set aside on a plate.
- Sauté the Vegetables: In the same skillet, add 1 tablespoon of vegetable oil over medium-high heat. Add the sliced red and green bell peppers along with the yellow onion. Cook for 2-3 minutes, stirring occasionally, until the vegetables start to brown slightly at the edges but remain crisp-tender. Remove the vegetables from the skillet and plate them with the beef.
- Cook Aromatics and Thicken Sauce: Reduce the skillet heat to medium-low and add a small amount of oil if needed. Add the minced ginger and garlic, stirring constantly and cooking for about 1 minute until fragrant. Whisk the sauce mixture once again and pour it into the skillet. Stir continuously as the sauce thickens, which should take about 1-2 minutes.
- Combine and Serve: Return the cooked beef, peppers, and onions to the skillet. Toss everything together in the thickened sauce to coat evenly. Allow the mixture to warm through for a few minutes on low heat. Serve immediately for the best flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at reduced power or on the stovetop over low heat to preserve texture.
- For freezing, cool the dish completely to room temperature before transferring to a freezer-safe container. Freeze for up to 2 months. When reheating, be aware that bell peppers may lose some crispness but the flavor will remain delicious.
- Mirin adds a subtle sweetness and depth to the sauce; if unavailable, a combination of sugar and rice vinegar can be used as a substitute.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
