Ingredients
Sauce Ingredients
⅓ cup low sodium beef broth
¼ cup low sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons mirin (see notes)
¼ teaspoon sesame oil
1 tablespoon cornstarch
Steak and Peppers
2-3 tablespoons vegetable oil
1 ¼ lbs. beef (petite shoulder, flank steak, skirt steak, or top sirloin steak) thinly sliced against the grain
Kosher salt and fresh ground black pepper
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
Preparing the Sauce
Whisk together the sauce ingredients. In a medium bowl, combine ⅓ cup low sodium beef broth, ¼ cup low sodium soy sauce, 1 tablespoon rice vinegar, 2 tablespoons mirin, ¼ teaspoon sesame oil, and 1 tablespoon cornstarch. Set the mixture aside for a few minutes to let the flavors meld.
Cooking the Steak
Heat the oil and cook the steak. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the thinly sliced beef in a single layer. Sprinkle with a little kosher salt and fresh ground black pepper. Cook the beef until browned on both sides, about 2-3 minutes per side. Remove the beef from the skillet and set it aside. Work in batches if necessary to avoid overcrowding the pan.
Cooking the Vegetables
Stir-fry the peppers and onions. In the same skillet over medium-high heat, add 1 tablespoon of vegetable oil. Add the red bell pepper, green bell pepper, and yellow onion. Cook until the vegetables are just starting to brown on the edges, approximately 2-3 minutes. Remove them from the pan and set aside with the beef.
Making the Sauce
Cook the ginger and garlic. Lower the heat to medium-low and add a tiny bit more oil if necessary. Add 1 tablespoon minced fresh ginger and 2 cloves minced garlic to the skillet. Cook for about 1 minute while stirring constantly to avoid burning.
Thicken the sauce. Whisk the prepared sauce mixture and add it to the skillet with the ginger and garlic. Continue stirring until the sauce thickens, about 2-3 minutes.
Combining Everything
Combine and heat through. Return the cooked steak, peppers, and onions to the skillet. Stir to coat everything evenly with the sauce. Cook for another 2-3 minutes until everything is warmed through. Serve immediately.
Tips for the Best Pepper Steak
Choose high-quality beef: Use good cuts of beef like tenderloin, petite shoulder, porterhouse, or ribeye. If using flank steak, tenderize it first with a meat mallet for the best texture.
Prep ingredients ahead: Slice your onions and peppers into thin strips and have all your ingredients ready before you start cooking. Stir-frying moves fast, and you want your veggies to be crisp-tender.
Don’t overcook: For the best results, avoid overcooking the steak and vegetables. They should be tender yet still slightly crisp.
Customize your veggies: Other vegetables to consider adding or substituting are asparagus, carrots, snap peas, cabbage, or baby corn.
Serve immediately: Pepper steak is best enjoyed fresh off the skillet. For a change of pace, you can also wrap it in a soft tortilla with sour cream, cheddar cheese, and tomatoes.
Storing leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
