This was pretty quick and easy, and definitely did well with an overnight marinade. Next time, I’d double the marinade, but wouldn’t make too many other changes. We actually served it over shirataki noodles rather than rice this go-round and it was good – but rice would be better as leftovers. That said, the steak and peppers are fine on their own as leftovers!
- 1/4 cup soy sauce
- 1/3 cup water
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. corn starch
- 1/8 tsp. coarsely-ground black pepper (or more/less to taste)
- 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
- 2 Tbsp. olive oil
- 12 mini sweet peppers, thinly sliced (or 2 regular-sized bell peppers, thinly sliced)
- 2 scallions, sliced diagonally into 1 inch pieces, white and green pieces separated
- 2 Tbsp. minced fresh ginger
- 4 garlic cloves, minced
To Make The Marinade:
Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.
To Make The Pepper Steak:
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate.
Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies. Saute the remaining steak, then transfer to plate.
Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.
Serve immediately over rice or quinoa.