Pepper Steak

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1/2 c. reduced-sodium soy sauce

1/4 c. rice wine vinegar

3 tbsp. packed light brown sugar

2 tbsp. cornstarch

2 tbsp. vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 lb. flank steak, thinly sliced against the grain

1 green bell pepper, seeds and ribs removed, thinly sliced

1 red bell pepper, seeds and ribs removed, thinly sliced

3 cloves garlic, finely chopped

1 tbsp. finely chopped peeled ginger

Cooked white rice, for serving

Directions

In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.

In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.

Divide rice among plates. Spoon steak mixture over.

Nutrition

• Calories: 393
• Total Fat: 17 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 77 mg
• Sodium: 1215 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 2 g
• Total Sugars: 12 g
• Protein: 29 g