Chinese Pepper Steak
- 2 lbs Ribeye steak (2-inch long thin slices)
- 1 red bell pepper (chopped into bite-size pieces)
- 1 green bell pepper (chopped into bite-size pieces)
- 1 medium white onion (chopped into bite-size pieces)
- 2 tbsp vegetable oil (divided in half)
Sauce
- 3 cloves garlic (minced)
- 1 tsp black pepper
- ½ tsp ginger (minced)
- 2 tbsp brown sugar
- ⅓ cup soy sauce
- 1¼ cups beef broth
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp cornstarch
INSTRUCTIONS
- In a large skillet heat 1 tbsp vegetable oil over medium-high heat. Add the steak to the pan and cook for 5-6 minutes or until lightly browned. Remove from skillet and place on a plate.
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Add 1 tbsp vegetable to skillet. Add the peppers and onions and cook for 3-4 minutes or until tender.
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Add cooked steak back into the skillet.3
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Meanwhile add garlic, black pepper, ginger, brown sugar, soy sauce, beef broth, rice vinegar, sesame oil, and corn starch to a medium bowl. Stir until well combined and add to the skillet.
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Bring to a simmer and cook for 4-5 minutes until the sauce begins to thicken.
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Serve hot over rice and garnish with sesame seeds. Enjoy!
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Partially freeze the steak for 1-hour before slicing. This will make it easier to cut the steak into super thin slices for the most flavor.
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Sear the steak in 2 separate batches. This will allow the steak to brown and not steam.