Instead of broccoli, this 30-minute pepper steak stir-fry is loaded with plenty of peppers and a classic, simple sauce that brings everything together.
Ingredients
Instructions
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 Calories
- Fat Content
- 17 g
- Saturated Fat Content
- 4 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 77 mg
- Sodium Content
- 1215 mg
- Carbohydrate Content
- 29 g
- Fiber Content
- 2 g
- Sugar Content
- 12 g
- Protein Content
- 29 g
