Pepper Steak

I had some peppers leftover from last night’s hash, so I decided to make pepper steak.

Here’s the thing: I have never had pepper steak. We don’t go out to eat often, which means we eat Chinese food out even less often. So, when we do, I eat one of my 2 or 3 “go to” dishes…none of happen to be pepper steak.

But there is a first time for everything right? This is pretty similar to my beef stir fry recipe and I thought it turned out pretty well!

Pepper Steak
Serves 2

1/2 lb. flank steak, cut into strips against the grain
2 Tbsp. low-sodium soy sauce, divided
1 Tbsp. cornstarch
1/3 cup low-sodium beef broth
1/8 tsp. crushed red pepper
1 Tbsp canola or vegetable oil
1/2 onion, sliced
1/2 red pepper, sliced
1/2 green pepper, sliced
1 clove garlic, minced
1/4 tsp. red pepper flakes, or to taste
salt and pepper

In a bowl, marinate the flank steak strips in 1 Tbsp soy sauce and some ground pepper as you prep the veggies, rice, etc.

Make the sauce: In a small bowl, dissolve the cornstarch in the remaining 1 Tbsp. soy sauce. Add the beef broth and crushed red pepper.

Over moderate heat, cook the onion in a little oil until tender.

Increase heat and add remaining oil. Add the beef and red pepper flakes. Cook beef in hot oil until no longer pink. Add pepper slices and garlic to pan and stir fry for 1-2 minutes or until peppers are crisp-tender.

Stir in sauce and cook until thickened. Season to taste if necessary.

Serve over rice.