Pepper Steak

The best pepper steak recipe is easy to make with marinated strips of flank steak, lots of peppers, and a flavorful sauce better than any Chinese restaurant.

Ingredients

For the Steak

• 1 1/2 pound flank steak (or skirt steak)

For the Marinade

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (or vegetable oil)

For the Vegetables and Seasoning

• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 large green bell pepper, sliced
• 1 large red bell pepper, sliced
• 1-2 jalapeno peppers, sliced (optional)
• 1 medium white onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger

For the Pepper Steak Sauce

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon brown sugar (or honey)
• 1 teaspoon paprika (or cayenne for more heat)
• Ground black pepper to taste

For Serving

• Cooked rice
• Chili flakes (optional)
• Scallions, chopped (optional)

Directions

1. Marinate the Steak

1. Slice the Steak:
   Thinly slice the steak against the grain into bite-sized pieces.
2. Prepare Marinade:
   In a bowl, combine the soy sauce, rice vinegar, and sesame oil. Add the sliced steak to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 10 minutes. You can marinate longer if you’d like, even overnight for more flavor.

2. Cook the Vegetables

1. Heat Oil:
   Heat the sesame and vegetable oil in a large pan over medium-high heat.
2. Cook Peppers and Onions:
   Add the sliced bell peppers, jalapeno peppers (if using), and onions to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
3. Add Garlic and Ginger:
   Add the minced garlic and ginger to the pan and cook for another minute, stirring continuously until fragrant.
4. Remove Vegetables:
   Transfer the cooked vegetables to a bowl and set aside. Keep the oil in the pan.

3. Cook the Steak

1. Heat the Pan:
   Increase the heat to high and add the marinated steak slices to the same pan.
2. Cook the Steak:
   Cook the steak for 1-2 minutes per side until cooked to your liking.

4. Combine and Finish

1. Add Vegetables Back:
   Return the cooked vegetables to the pan with the steak.
2. Prepare the Sauce:
   In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, brown sugar (or honey), paprika (or cayenne), and ground black pepper until well combined.
3. Thicken the Sauce:
   Pour the sauce mixture into the pan and stir. Cook for about 1 minute, stirring continuously until the sauce thickens and coats the steak and vegetables.

5. Serve

1. Plate the Dish:
   Serve the pepper steak hot over a bed of cooked rice.
2. Garnish:
   Garnish with chili flakes and chopped scallions if desired. Enjoy!

Additional Tips

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat before serving.
• Customization: You can add other vegetables such as mushrooms, snap peas, or carrots for added flavor and texture.
• Serving Suggestions: This dish pairs wonderfully with steamed rice, quinoa, or cauliflower rice for a low-carb option.
• Spice Level: Adjust the spice level by adding more or fewer jalapenos or using milder peppers if preferred.

Enjoy this flavorful and easy Pepper Steak recipe that brings the taste of your favorite Chinese restaurant to your home!