Asian Black Pepper Steak
Transform your weeknight dinner with this restaurant-quality Asian black pepper steak that's ready in under 30 minutes. Tender flank steak meets crisp bell peppers in a savory, slightly sweet sauce that's packed with bold flavors and perfect over steamed rice.
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Servings: 4
Calories: 285kcal
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1 green bell pepper sliced into strips
- 1 red bell pepper sliced into strips
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 1/4 cup soy sauce
- 1 1/2 tbsp sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp vegetable oil
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced bell peppers and cook for 3-4 minutes until tender-crisp.
- Add sliced flank steak to the pan and cook for 3-5 minutes until browned on all sides.
- Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- In a small bowl, whisk together soy sauce, sugar, and cornstarch until smooth.
- Pour sauce mixture over the steak and peppers.
- Simmer for 2-3 minutes, stirring constantly, until sauce thickens and coats the meat.
- Serve immediately over steamed rice.
Notes
Slice steak against the grain for maximum tenderness
For extra heat, add 1/2 teaspoon freshly cracked black pepper with the garlic and ginger
Substitute flank steak with sirloin or ribeye if preferred
Add 1 tablespoon oyster sauce to the sauce mixture for deeper umami flavor
Recipe can be doubled easily for larger families
Vegetables can be prepped up to 24 hours ahead and stored in refrigerator
Nutrition
Calories: 285kcal | Carbohydrates: 12g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 680mg | Potassium: 420mg | Fiber: 2g | Sugar: 9g