Description
Pepper steak stir-fry delivers bold Asian-inspired flavors in mere minutes. Home cooks can quickly prepare this savory meal with simple ingredients and quick cooking techniques.
Ingredients
Scale
- 1 pound (454 g) flank steak
- ¼ cup (60 ml) low-sodium soy sauce
- 2 tbsps (30 ml) honey
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- 1 tbsp (15 ml) vegetable oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- Cooked rice
- Sliced scallions
Instructions
- Preparation: Partially freeze flank steak to facilitate precise, ultrathin slicing across the grain, creating delicate meat strips.
- Sauce Creation: Whisk together soy sauce, honey, cornstarch, rice vinegar, onion powder, garlic powder, and ground ginger until achieving a seamless, glossy consistency.
- Meat Seasoning: Season beef strips comprehensively with kosher salt and freshly ground black pepper, ensuring complete flavor distribution.
- Searing Process: Heat vegetable oil in a large skillet over high temperature, then introduce seasoned beef strips, allowing undisturbed caramelization for two minutes before dynamically tossing to achieve golden-brown perfection.
- Vegetable Integration: In the same skillet, sauté red and green bell peppers until tender with slight charring, then reunite with the cooked beef and any residual juices.
- Sauce Finalization: Pour prepared sauce over beef and peppers, stirring continuously to generate a luxurious, thick glaze that envelops each ingredient.
- Serving: Plate the aromatic stir-fry atop fluffy rice, garnishing with freshly sliced scallions to elevate the visual and flavor profile of the dish.
Notes
- Freeze Steak for Precision: Briefly chill flank steak to make slicing easier and achieve ultra-thin, uniform cuts that cook evenly and quickly.
- Master Sauce Whisking: Blend soy sauce, honey, cornstarch, and spices thoroughly to create a silky, well-integrated sauce that clings perfectly to meat and vegetables.
- Slice Against the Grain: Cut meat lengthwise, then slice perpendicular to muscle fibers to guarantee tender, melt-in-your-mouth beef strips that aren’t chewy.
- Maximize Caramelization: Use high heat and avoid overcrowding the skillet to develop deep golden-brown exterior on beef, sealing in maximum flavor and creating restaurant-quality sear.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 330
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg