This One Skillet Steak and Peppers recipe is a quick and easy dinner option that’s packed with flavor. Thinly sliced beef, bell peppers, and onions are stir-fried with a savory sauce made from beef broth, soy sauce, and ginger. Ready in under 30 minutes, this dish is perfect for busy weeknights or when you need a simple, hearty meal. Ideal for those looking for a low-carb, high-protein dinner, this recipe is versatile and can be customized with your favorite vegetables.
Ingredients:
Sauce Ingredients:
- ⅓ cup low sodium beef broth
- ¼ cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons mirin (see notes)
- ¼ teaspoon sesame oil
- 1 tablespoon cornstarch
Steak and Peppers:
- 2-3 tablespoons vegetable oil
- 1 ¼ lbs. beef (petite shoulder, flank steak, skirt steak, or top sirloin steak), thinly sliced against the grain
- Kosher salt and freshly ground black pepper
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 1 yellow onion, sliced into strips
- 1 tablespoon minced fresh ginger or ginger paste
- 2 cloves garlic, minced
Instructions:
- Prepare the Sauce: In a medium bowl, whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch. Set the mixture aside.
- Cook the Beef: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the sliced beef in a single layer, seasoning lightly with kosher salt and freshly ground black pepper. Cook the beef until browned on both sides, then remove it from the skillet. Work in batches if necessary.
- Cook the Vegetables: In the same skillet, add 1 tablespoon of oil. Add the bell peppers and onion slices, cooking over medium-high heat until they begin to brown at the edges, about 2-3 minutes. Remove the vegetables from the skillet and set them aside.
- Add Ginger and Garlic: Reduce the heat to medium-low. If needed, add a little more oil to the skillet. Add the minced ginger and garlic, cooking for about 1 minute while stirring constantly to prevent burning.
- Combine and Thicken Sauce: Give the sauce mixture a quick whisk, then pour it into the skillet with the ginger and garlic. Stir continuously until the sauce thickens.
- Finish the Dish: Return the cooked beef, peppers, and onions to the skillet, stirring to coat everything in the sauce. Cook for a few more minutes to warm through, then serve immediately.
Notes:
- Choosing the Beef: For the best flavor and texture, use tender cuts of beef like tenderloin, petite shoulder, porterhouse, or ribeye. If using flank steak, tenderize it with a meat mallet before cooking.
- Prep Ahead: Slice your vegetables and have all ingredients ready before starting, as this stir fry cooks quickly.
- Mirin Substitute: If you can’t find mirin, substitute with a mix of dry sherry and sugar (3 parts sherry to 1 part sugar).
- Serving Suggestions: Try wrapping the pepper steak in a soft tortilla with sour cream, cheddar cheese, and tomatoes for a different twist.
- Additional Vegetables: You can add or substitute other vegetables like asparagus, carrots, snap peas, cabbage, or baby corn.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.
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