Pepper Steak

Marinade Ingredients:

  • 1/4 cup of soy sauce

  • 1/3 cup of water

  • 2 tablespoons of rice wine vinegar

  • 1 tablespoon of corn starch

  • 1/8 teaspoon coarsely ground black pepper (or more/less to taste)

 

Pepper Steak Ingredients:

  • 1 pound of thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips

  • 2 tablespoons of olive oil

  • 12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)

  • 2 scallions, sliced diagonally into 1-inch pieces, white and green pieces separated

  • 2 tablespoons of minced fresh ginger

  • 4 minced garlic cloves

 

Make the Marinade:

  1. Add all marinade ingredients to a large bowl or a plastic Zip-Lock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.

  2. Heat one tablespoon of oil in a large sauté pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and sauté for 3 minutes, stirring occasionally. Transfer to a plate.

  3. Add the remaining one tablespoon of oil to the sauté pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and sauté about 2-3 minutes until browned, stirring occasionally. Transfer the steak to the plate with the veggies. Sauté the remaining steak, then transfer to a plate.

  4. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, vegetables, and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.

  5. Serve immediately over rice or quinoa.