Pepper Steak Stir Fry
This recipe for pepper steak features tender bites of steak and crisp vegetables stir-fried in a delightfully tangy, garlic-ginger sauce.
- Prep time
- 20 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs boneless top sirloin steak (or flank steak)
- 1 tbsp vegetable oil
- 2 tsp cornstarch
- 1 tsp dark soy sauce ((See Note 1))
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 3 bell peppers
- 2 roma tomatoes (or plum tomatoes)
- 1 medium white onion
- 2/3 cup beef broth
- 2 tbsp cornstarch
- 1 tbsp dark soy sauce ((See Note 1))
- 1 tbsp light soy sauce
- 2 tsp sugar
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 2 tsp ginger paste
Instructions
- 1
Cut steak(s) with the grain into 2-inch strips, then cut across the grain into 1/4-inch pieces.
- 2
Add beef to a bowl with 1 tablespoon vegetable oil, cornstarch, soy sauce, salt and white pepper. Stir to coat, cover bowl with plastic wrap and refrigerate for 20 minutes.
- 3
While steak is marinating, trim tops off bell peppers and remove seeds. Cut peppers into 1-inch pieces. Peel and cut onion into 1-inch pieces. Cut each tomato into 8 pieces. Place all veggies in large bowl or on plate and set aside.
- 4
In small bowl, whisk together beef broth, cornstarch, soy sauce and sugar. Set aside.
- 5
Heat a wok over high heat. Once hot, add 2 tablespoons oil, the onion, garlic and ginger. Stir fry one minute, then add the beef. Continue stir frying for 3 minutes, tossing occasionally until beef is no longer pink. Remove from wok and set aside.
- 6
Add more oil to wok if needed, then stir fry tomatoes for 1 minute. Pour broth and cornstarch mixture, toss to coat tomatoes, and cook until sauce thickens. Add bell peppers and beef (with accumulated juices) to wok and stir fry 1 minute more.
- 7
Garnish with toasted sesame seeds and cilantro sprigs (optional). Serve as is, over noodles or with steamed rice.