Pepper Steak
Pepper steak is a simple and speedy dish, ideal for any weeknight dinner. Tender strips of beef and vibrant bell peppers are swiftly stir-fried in a wok, resulting in a mouthwatering main course that comes together in a flash! I personally enjoy serving it alongside brown rice, but cauliflower rice would be a fantastic alternative as well.
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Ingredients
- 12 oz top round beef
- 1 tbsp rice wine
- 3 tsp cornstarch
- 1 tbsp vegetable oil
- 1 large onion
- 1 bell pepper
- 1/2 tsp black pepper
- crushed red pepper flakes
- 4 teaspoons plus 3 tablespoons soy sauce
Instructions
- 1
Cut the beef into thin strips following the direction of the grain. Then, chop each strip into approximately 1-inch pieces, resulting in small, thin slices. Place these slices into a mixing bowl and incorporate 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 1 teaspoon of cornstarch, and a sprinkle of black pepper.
- 2
In a separate small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of water, and 2 teaspoons of cornstarch. Set this mixture aside for later use.
- 3
Preheat the wok over high heat. Add 2 teaspoons of oil, swirling it around, and then introduce the beef, ensuring it is spread out evenly in the wok. Allow the beef to sear undisturbed for 20 seconds to achieve a nice brown color. After that, use a spatula to stir the meat, cooking it for an additional 2 minutes. Once done, transfer the beef to a plate.
- 4
Pour the remaining teaspoon of oil into the wok, then add the sliced peppers and onions. Sauté these vegetables for about 4 to 5 minutes. Return the beef to the wok, pour in the sauce, and sprinkle in the red pepper flakes. Stir-fry the mixture for about 30 seconds, or until the sauce has thickened slightly.
Nutrition Information
Notes & Tips
- *use gluten-free tamari for gluten-free.
- Refrigerate leftovers 3 to 4 days, or freeze up to 3 months.