Quick and Easy Pepper Steak
This quick and easy Pepper Steak recipe is a classic Chinese American stir fry dish which can be made at home in under 30 minutes!
Servings: 4
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1/2 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil , divided
- 1 pound top sirloin beef , excess fat removed, cut against the grain, into 1-inch bite-sized pieces
- 1 small red onion , cut into 1-inch squares (1 cup)
- 1 small green bell pepper , cut into 1-inch squares (1 cup)
- 1 pint cherry tomatoes , halved
- Cooked white rice, for serving (omit for a low carb meal)
- Diced scallions, for garnish
Instructions
- In a medium bowl, whisk together the soy sauce and cornstarch until no lumps remain. Whisk in the brown sugar, ginger, salt, and pepper.
- Warm 1 tablespoon of the oil in a large skillet over medium-high heat. Add half the sirloin; cook until well brown, about 3 minutes. Transfer to a bowl and repeat with the remaining sirloin.
- Add remaining 1 tablespoon of oil to the skillet. Add the onion and bell pepper. Cook, stirring until vegetables soften and are a bit charred, about 3 minutes.
- Add beef, and any accumulated juices, back to the skillet along with the cherry tomatoes and soy sauce mixture.
- Cook, stirring, until heated through and sauce is bubbly and thickened, but tomatoes still have form, about 3 minutes.
- Serve over hot cooked white rice, sprinkled with some diced scallions on top.
Notes
When cutting the beef, it’s important to cut against the grain (not in the same direction), so the beef is tender.
Nutrition
Calories: 276kcal · Carbohydrates: 16g · Protein: 28g · Fat: 11g · Saturated Fat: 7g · Cholesterol: 67mg · Sodium: 757mg · Potassium: 764mg · Fiber: 2g · Sugar: 11g · Vitamin A: 647IU · Vitamin C: 44mg · Calcium: 52mg · Iron: 3mg