Pepper Steak and Onions
This pepper steak and onions recipe is delicious and super easy to make, even on a busy weeknight.
Servings: 4
Calories: 95kcal
Equipment
- 1 Non stick skillet medium sized
Ingredients
- 1 tablespoon vegetable oil divided
- 1 lb | 453 g steak sliced in strips
- 1 medium yellow bell pepper sliced (0.31 lb | 5.07 oz | 144 g)
- 1 medium red bell pepper sliced (0.31 lb | 5.07 oz | 144 g)
- 1 large red onion quartered
- 2 garlic cloves minced
- 1 teaspoon minced ginger
- ⅓ cup soy sauce 2.70 fluid oz | 80 ml
- ¼ cup brown sugar 2.02 fluid oz | 60 ml
- 1 teaspoon cornstarch
- Green onions optional garnish
- Sesame seeds optional garnish
Instructions
- In a medium non-stick skillet, heat 1 tablespoon of oil over medium heat. Sear steak for 1 minute.
- Add bell peppers, onion, garlic and ginger to the steak. Stir all together and cook for 3 minutes until fragrant.
- In a small bowl, whisk soy sauce, brown sugar and cornstarch together. Pour in the skillet. Stir all together.
- Turn the heat to medium high and simmer until the sauce starts to thicken and veggies are softened. About 5 minutes.
- Remove. Garnish with green onions and sesame. Serve with rice.
Notes
You can easily double this using a large skillet. If the pepper steak is dry when heating leftovers, add some beef broth or water to the skillet to increase the sauce.
If you are watching carbs, these are also delicious made as lettuce wraps. Simply fill large butter lettuce or romaine leaves with pepper steak and onions. Wrap up and enjoy!
Store up to 5 days in refrigerator.
Nutrition
Serving: 1 | Calories: 95kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1087mg | Potassium: 233mg | Fiber: 2g | Sugar: 16g | Vitamin A: 992IU | Vitamin C: 95mg | Calcium: 30mg | Iron: 1mg