30 min · 1 serving · @Kim Alexander
Pepper Steak Stir Fry
Tender velveted flank steak and crisp red and green peppers with onion, tossed in a glossy garlic-soy sauce — a lighter takeout classic.
Nutrition per serving
- 335 kcal
- 27 g protein
- 16 g carbs
- 18 g fat
Ingredients
- 113 g flank steak, thinly sliced
- ¼ red bell pepper, chopped
- ¼ green bell pepper, chopped
- ¼ medium yellow onion, chopped
- ½ tbsp avocado oil
- 1 pinch salt
- 1 ½ tsp low-sodium soy sauce (marinade)
- 1 garlic clove, minced
- ¾ tsp avocado oil (marinade)
- ½ tsp rice vinegar (marinade)
- ⅜ tsp cornstarch (marinade)
- ⅛ tsp black pepper (marinade)
- ⅛ tsp sugar (marinade)
- ⅛ tsp baking soda
- 2 tbsp low-sodium soy sauce (sauce)
- ½ tbsp unsalted chicken or beef stock
- ½ tbsp rice vinegar (sauce)
- ¼ tsp Worcestershire sauce (optional)
- 1 ⅛ tsp sugar (sauce)
- ½ tsp cornstarch (sauce)
- 1 pinch black pepper (sauce)
- ½ tbsp water, to dilute (optional)
Steps
- Mix the marinade soy sauce, garlic, oil, rice vinegar, cornstarch, pepper, sugar and baking soda, toss in the steak and marinate for 15–30 minutes.
- Sauté the peppers and onion with a pinch of salt in half the oil over medium-high heat for 4–5 minutes until just softened, then set aside.
- Add the remaining oil and sear the steak in batches for 2–3 minutes per side until browned, then set aside.
- Whisk the sauce ingredients (adding the water if it tastes too salty), pour into the pan and stir for 1–2 minutes until thickened.
- Return the steak and vegetables, toss to coat and heat through for 2–3 minutes; serve over rice, noodles or sautéed vegetables.
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