Prep Time: 40 mins | Cook Time: 20 mins | Total Time: 1 hr | Yield: 6
This green pepper steak is a simple and quick stir fry with steak, peppers, and tomatoes coated and flavored with garlic, soy sauce, and ginger. For a complete meal, serve this over hot cooked rice.
3 cloves garlic, minced
1 lb. sirloin or round steak, sliced thin against the grain
¼ c. soy sauce, divided
1 tbsp granulated sugar
4 tbsp vegetable oil, divided
2 large bell peppers, cubed (red, green, or both)
2 tbsp cornstarch
1 c. low-sodium beef broth
1 large onion, sliced into wedges
1 tsp fresh ground black pepper
1 tbsp fresh ginger, minced or grated
2 large tomatoes, cubed (or several small)
¼ tsp crushed red pepper flakes (optional)
Soy sauce for serving
Cooked rice for serving
How to make Green Pepper Steak
Step 1: Over the sliced steak, pour 2 tbsp soy sauce and sugar. Allow the steak to marinate for at least 30 minutes or up to 4 hours.
Step 2: In the meantime, whisk the cornstarch, beef broth, and the remaining 2 tbsp soy sauce in a small bowl or 2 cups and measure until well combined. Set aside.
Step 3: In a large skillet, heat 1 tbsp vegetable oil on medium-high heat. Once hot, add half of the beef and cook until the edges are browned. Flip and continue to cook the other side for another 2 minutes. To a plate, transfer the beef and keep them warm. Do the same with another tbsp oil and sliced beef.
Step 4: Into the pan, add the last tbsp of oil. Then, add the bell pepper along with the onions and black pepper. Saute for about 5 to 8 minutes until the veggies are slightly charred and crisp-tender.
Step 5: Adjust the heat to medium. Then, add the garlic, ginger, and crushed red pepper flakes (optional). Cook for about a minute, stirring constantly until the garlic is aromatic.
Step 6: To the pan, add the beef back along with any accumulated juices. Pour in the beef broth mixture and cook for about 3 to 5 minutes until the sauce has thickened. Next, gently fold in the tomatoes.
Step 7: Take off the heat and serve the green pepper steak right away garnished with black pepper and parsley. Enjoy over hot cooked rice.
Calories: 159 kcal | Carbohydrates: 11g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 663mg | Potassium: 580mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1611IU | Vitamin C: 58mg | Calcium: 39mg | Iron: 2mg
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