The other day, there were six bell peppers that were in the fridge. Six beautiful bell peppers that were starting to wither away in the fridge because I couldn’t figure out what to do with them. They were purchased with the intent of making pasta, but since I’m trying to cut back on my excessive carb intake they just kept sitting there staring at me.
But, out of nowhere this recipe appeared in my RSS feed – a recipe for pepper steak, which was perfectly convenient because flank steak had been on sale at the grocery store that very day. So it was settled. I made pepper steak stir fry, and it was beautiful and flavorful and wonderful.
And then, I made it again today for lunch so I could photograph it and share it with you. I couldn’t wait, it was that good.Print
- 1/2 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 1/4 pounds flank steak, thinly sliced
- 1 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 6 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 3 bell peppers, thinly sliced
- 2 8-ounce can sliced water chestnuts
- 2 – 3 green onions, thinly sliced (optional, for topping)
- In a large skillet or wok, heat olive oil to medium high.
- Add crushed red pepper, garlic and ginger and sauté until fragrant – about 30 seconds.
- Add sliced bell peppers and sauté, stirring occasionally until tender but not too soft – about 10 minutes.
- Remove from pan and set aside.
- Remove beef from marinade and set marinade aside for later.
- Sauté beef, stirring occasionally, until browned – about 5 minutes.
- Add marinade and water chestnuts and cook unit sauce has thickened – about 2 minutes.
- Return peppers to pan.
- Remove from heat and allow sauce to thicken for a few minutes before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Gimme Some Oven.
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