Weeknight Pepper Steak
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 55 minutes
Weeknight Pepper Steak sits in the Beef section of Regbie. The card serves 4 servings. Plan on 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1¼ pound flank steak, or flap steak
- 2 tablespoons water
- 2 tablespoons arrowroot powder,, divided
- 3 tablespoons avocado oil,, divided
- 1 tablespoon coconut aminos
- ¾ teaspoon Umami Stir Fry Powder, or Diamond Crystal kosher salt
- ¼ teaspoon baking soda
- ½ cup chicken broth, low sodium or unsalted
- ½ cup All-Purpose Stir-Fry Sauce
- ½ teaspoon toasted sesame oil
- ⅙ teaspoon ground white pepper
- 1 small green bell pepper,, cored, seeded, and sliced into thin slices
- 1 small red bell pepper,, cored, seeded, and sliced into thin slices
- 1 medium onion,, thinly sliced
- 1 teaspoon minced fresh ginger
- 3 garlic cloves,, chopped
Method
First, cut the flank steak in half or in thirds along the grain (with the muscle fibers). Then, cut the steak pieces against the grain into thin ¼-inch strips.
In a large bowl, combine the sliced beef with 2 tablespoons water, 1 tablespoon arrowroot powder, 1 tablespoon avocado oil, coconut aminos, Umami Stir-Fry Powder , and baking soda. Turn well and marinate for at least 30 minutes or overnight in the refrigerator.
In a small bowl or measuring cup, whisk together the chicken broth, All-Purpose Stir-Fry Sauce , 1 tablespoon arrowroot powder, toasted sesame oil, and white pepper. Keep nearby.
Warm a wide skillet or wok over a hot burner until smoking. Tip in 1 tablespoon avocado oil to coat the skillet.
Sear the beef on both sides, about 30 seconds per side. Then, stir-fry the beef until it’s about 80% cooked. Move it to a plate.
Lower the heat to medium-high. Tip in the remaining tablespoon of avocado oil to the empty pan. Turn in the bell peppers and onions and stir-fry for 1 minute or until crisp tender.
Next, add the ginger and garlic and sauté until fragrant, about 30 seconds.
Tip in the cooked beef along with any accumulated juices back into the pan.
Beat the sauce and add it to the pan. Leave tossing well, until the sauce has thickened and coats the beef and vegetables. Plate
Kitchen notes
- TIPS FOR THE BEST PEPPER STEAK Prep your ingredients ahead of time!
- Stir-fries cook quickly so be sure to have all of your ingredients chopped and measured out right next to your skillet or wok.
- Prep the beef correctly!
