Pepper Steak

4.88 from 8 votes

A quick and tasty weeknight meal, Pepper Steak is the perfect combination of tender meat, colorful bell peppers, and fresh tomatoes dripping in a savory asian-inspired sauce. Serve over rice for a healthy AND delicious stir-fry dinner!

Prep Time15

Cook Time20

Marinade Time30

Total Time1 5

Course: Main Course

Cuisine: American, Asian

Servings:

Calories: 435kcal

Author: Misty

Ingredients

Marinade

3 lbs flank steak *can substitute top round or sirloin steaks
⅔ cup soy sauce
1 tablespoon garlic minced
2 teaspoon paprika
1 teaspoon ground ginger
⅔ cup vegetable oil

Pepper Steak

3 medium bell peppers any color, cored, seeded, and sliced
1½ cup celery diced
1½ cups water
2 tablespoon cornstarch
2 cups fresh tomatoes diced
Salt if needed to taste

Instructions

Trim excess fat from meat and slice thinly against the grain. Combine marinade ingredients and marinate meat in a bowl or zipper bag for a minimum of 30 minutes or up to 24 hours.
3 lbs flank steak, ⅔ cup soy sauce, 1 tablespoon garlic, 2 teaspoon paprika, 1 teaspoon ground ginger, ⅔ cup vegetable oil
Before cooking, use a strainer to drain meat well. Reserve the marinade for the sauce.
Spray a skillet lightly with non-stick spray or oil and heat over medium-high. Add meat in a single layer and allow to cook until browned and almost cooked through, stirring minimally, 7-8 minutes. If meat does not fit in a single layer, cook in two batches.
*If meat releases a lot of juices while cooking, remove it from the pan, pour juices out of pan into reserved marinade, and return the meat to the pan to continue cooking.
Remove meat from pan. Add 1 tablespoon vegetable oil and cook bell peppers and celery. Cook until tender-crisp, 3-5 minutes.
3 medium bell peppers, 1½ cup celery
In a small bowl, mix water and cornstarch together. Add water mixture, reserved marinade juices, and cooked meat back to the skillet with the veggies. Cook until the sauce is thickened, 1-2 minutes.
1½ cups water, 2 tablespoon cornstarch
Stir in fresh tomatoes and salt, if needed. Serve over rice.
2 cups fresh tomatoes, Salt

Notes

Tips & Trick

Slice the meat against the grain (perpendicular to the long fibers in the meat). This is the secret to soft, tender meat!
For the best flavor, marinade the meat on the longer end of the directed range.
Make sure to drain the meat very well. Excess marinade will slow the cooking and prevent it from browning well.
For the best browning, allow the pan to get very hot before cooking. Then add the meat in a single layer and stir it as little as possible. The less stirring of the meat, the better the browning.

Prep Ahead

Slice the meat as directed and mix with marinade in zip bag. Refrigerate overnight. Slice veggies and store in air-tight container for up to one day. When ready, continue with recipe as directed.

Freezer Options

Slice the meat as directed and mix with marinade in a zip bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for several hours. Slice veggies fresh before cooking. Continue with recipe as directed.

Nutrition