Preparation Rinse pepper steak, pat dry and place in a large bowl. In a small bowl, blend cornstarch with cold water until smooth. Pour over steak. Add honey, 2
Provided by: Jamie Geller
Total time: 9 minutes
Prep time: 9 minutes
Yield: 4 servings Servings
Ingredients:
| 2 pounds pepper steak strips |
| 1 tablespoon cornstarch |
| 2 tablespoons cold water |
| 3 tablespoons honey |
| 3 tablespoons olive oil, divided |
| 1 tablespoon prepared crushed garlic |
| 1/2 teaspoon ginger |
| 1/4 cup soy sauce |
| 1 green bell pepper, seeded, veins removed, thinly sliced |
| 1 red bell pepper, seeded, veins removed, thinly sliced |
| 2 large onions, thinly sliced |
| Jasmine rice, prepared according to package directions:(optional) |
Steps:
- Preparation Rinse pepper steak, pat dry and place in a large bowl. In a small bowl, blend cornstarch with cold water until smooth. Pour over steak. Add honey, 2 tablespoons olive oil, garlic, ginger and soy sauce. Stir to mix. Set aside. Heat the remaining 1 tablespoon olive oil in a medium skillet over high heat. Add peppers and onions and sauté for 3 minutes. Reduce heat to medium, cook 10-15 minutes longer or until vegetables are softened. In a large skillet, over high heat, sauté steak and honey mixture for 3 minutes. Reduce heat to medium, cover, and cook 10 to 15 minutes longer or until beef is cooked through. In a large serving bowl, combine peppers and onions with steak and mix. Serve warm with Jasmine rice, if desired. Contributed by: Quick & Kosher, JAMIE GELLER
You’re a quick stir-fry away from dinner with this Pepper Steak recipe from Delish.com.
Provided by: DELISH.COM
Categories: low sugar,nut-free,30-minute meals,weeknight meals,dinner,meat
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 0S
Yield: 4 servings
Ingredients:
| 1/4 c. low-sodium soy sauce |
| 2 tbsp. rice wine vinegar |
| 4 tsp. packed brown sugar |
| 1 tbsp. cornstarch |
| 2 tbsp. vegetable oil, divided |
| Kosher salt |
| Freshly ground black pepper |
| 1 lb. flank steak, thinly sliced against the grain |
| 1 red bell pepper, thinly sliced |
| 1 green bell pepper, thinly sliced |
| 3 cloves garlic, minced |
| 1 tbsp. freshly minced ginger |
| Cooked white rice, for serving |
Steps:
- Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
- In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
- Serve with rice.
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