Easy Pepper Steak
A quick saute of marinated sirloin, red and green bell pepper, onion and garlic - served over steamed white rice.
Servings: 4 servings
Ingredients
- 1 to 1-1/4 lb top sirloin steak 1-inch thick
- 2 tablespoons vegetable oil
- 1/2 cup onion chopped
- 2 cloves garlic finely chopped
- 1 medium green bell pepper seeded and cut into strips
- 2 medium red yellow or orange bell peppers, seeded and cut into strips
- 2 scallions sliced
- Salt and freshly ground black pepper
- Toasted sesame oil for drizzling optional
- Steamed white rice
For the marinade:
- 1/4 cup soy sauce
- 1-1/2 tablespoons toasted sesame oil
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground ginger
Instructions
- At least 4 hours before serving, prepare the marinade. In a medium-sized, non-reactive bowl whisk the soy sauce, sesame oil, sugar, garlic powder, onion powder and ground ginger together until well combined and the sugar has dissolved.
- Cut the steak across the grain into 1/4-inch thick slices, add them to the marinade and toss to combine. Cover and refrigerate for a minimum of 4 hours (preferably overnight), stirring once or twice if possible.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and sauté until fragrant, 1 minute longer. Add the pepper strips and toss to combine with the onion-garlic mixture. Continue cooking, stirring frequently, until the peppers are crisp tender, 5 to 6 minutes. Season to taste with salt and pepper. Transfer to a plate and set aside.
- Add the steak strips to the pan and sauté until lightly browned and cooked to your liking, 1-1/2 to 2 minutes. Remove from the heat, return the peppers to the pan and add the scallions. Toss to combine and finish with a few generous grinds of black pepper. Serve over steamed rice and drizzle with a bit more sesame oil if desired.