Description
Enjoy a flavorful and colorful dish with this Pepper Steak featuring tender flank steak, vibrant bell peppers, and aromatic onions in a savory sauce. Serve over steamed white rice for a satisfying meal.
Ingredients
Scale
Marinade:
- 1 ½ pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup low-sodium beef broth
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- cooked white rice, for serving
Instructions
- Marinate the Steak: Combine soy sauce, oyster sauce, and cornstarch. Toss steak in the mixture and marinate for 15 minutes.
- Sear the Steak: Sear marinated steak in oil until browned. Set aside.
- Prepare the Vegetables: Sauté bell peppers, onion, garlic, and spices.
- Combine Ingredients: Add beef broth, hoisin sauce, and sesame oil. Return steak to the skillet and cook until heated through.
- Serve: Serve hot over cooked white rice.
Notes
- You can use sirloin or skirt steak instead of flank steak.
- Adjust spiciness by controlling the amount of red pepper flakes.
- For a low-carb option, serve with cauliflower rice.
Nutrition
- Serving Size: 1 ½ cups (with rice)
- Calories: 375
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
