Go Back Email Link
–+ servings
Print

Pepper Steak

Course Dinner
Servings 4
Calories

Ingredients

  • 1 lb thin steak (I used Sirloin) sliced thinly against the grain
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 4 tbsp olive oil or vegetable oil
  • 1 tsp sesame oil
  • 1 large onion
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp brown sugar
  • ½ tsp red pepper flakes
  • 2 cloves garlic minced
  • 1 tsp minced ginger
  • optional 1 tbsp cornstarch to thicken

To serve:

  • White rice + sesame seeds

Instructions

  • Pre cut your steak and your vegetables; set aside in separate dishes.
  • Take sliced steak bowl and add soy sauce, ground pepper and salt. Stir to combine and set it aside.
  • Heat 2 tbsps oil in a large wok over medium heat. Add seasoned steak and cook until browned. Remove cooked steak into a plate, leaving the cooking juices in the wok. Add 2 tbsps of oil, sliced onion, sliced green and red bell pepper and stir until softened.
  • Bring cooked steak back to the wok. Then, add brown sugar, sesame oil, rice wine, red pepper flakes, minced garlic and minced ginger. Stir over heat for 2-3 minutes. Optional: if you’d like a thicker glaze, add 1 tbsp of cornstarch mixed with 1 tbsp of water to the end of cooking.
  • Serve over a bed of white rice and garnish with sesame seeds.

Notes

- I’ve used sirloin, which is a good balance of tenderness and flavor. Other cuts like flank steak or skirt steak work too, but their textures are slightly chewier.
- Cut your steak against the grain. This means finding the direction the muscle fibers run and slicing across them. Results in shorter fibers and a more tender bite.
- Adjust the red pepper flakes according to your preference from mild to spicy.