Crazy Good Pepper Steak
A quick and tasty weeknight meal, Pepper Steak is the perfect combination of tender meat and colorful veggies dripping in a savory asian-inspired sauce. It is healthy AND delicious, a family winner if there ever was one!
- 3 lbs flank steak *can substitute top round or sirloin steaks
- ⅔ cup soy sauce
- 1 tbsp garlic minced
- 2 tsp paprika
- 1 tsp ground ginger
- ⅔ cup vegetable oil
- 3 medium bell peppers any color, cored, seeded, and sliced
- 1½ cup celery diced
- 1½ cups water
- 2 tbsp cornstarch
- 2 cups fresh tomatoes diced
- Salt if needed to taste
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.
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 tbsp vegetable oil and cook bell peppers and celery. Cook until tender-crisp, 3-5 minutes.
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.
Stir in fresh tomatoes and salt, if needed. Serve over rice.
Tips & Trick
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.
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.
- 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.
Calories: 435kcal | Carbohydrates: 8g | Protein: 39g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 102mg | Sodium: 1192mg | Potassium: 853mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1831IU | Vitamin C: 65mg | Calcium: 57mg | Iron: 3mg