Ingredients:
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 4 teaspoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound sirloin steak, cut into thin strips against the grain
- 1 red bell pepper, finely sliced
- 1 green bell pepper, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Cooked white rice, for serving
Directions:
- Prepare the Sauce:
- In a medium mixing bowl, combine the soy sauce, rice wine vinegar, brown sugar, and cornstarch. Whisk until the sugar and cornstarch are completely dissolved. Set this mixture aside for later use. This sauce will add a rich, savory glaze to the dish.
- Cook the Steak:
- Heat a large skillet or wok over high heat. Add 1 tablespoon of the vegetable oil to the pan. Once the oil is hot, add the sliced sirloin steak. Season the steak lightly with kosher salt and a generous amount of freshly ground black pepper.
- Cook the steak for about 8 minutes, or until it’s thoroughly cooked and nicely seared on all sides. Stir frequently to ensure even cooking and to prevent burning. Once cooked, transfer the steak to a separate plate and set aside.
- Sauté the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red and green bell peppers to the skillet. Cook for about 4 minutes, or until the peppers have softened slightly but still retain some crunch.
- Add the minced garlic and ginger to the skillet with the peppers. Continue to cook, stirring constantly, for about 1 minute or until the garlic and ginger become aromatic.
- Combine and Finish:
- Return the cooked steak to the skillet with the peppers. Pour the prepared sauce over the steak and vegetables. Stir well to combine all ingredients. Continue to cook for an additional 2 minutes, stirring constantly, until the sauce thickens and becomes glossy, coating the steak and vegetables evenly.
- Taste and adjust seasoning with more salt and pepper, if needed.
- Serve:
- Serve the pepper steak hot over a bed of freshly cooked white rice. The rice makes a perfect base to absorb the flavorful sauce.
- Enjoy!
- Enjoy your meal hot, garnished with additional fresh herbs like green onions or cilantro for a pop of color and freshness.
Chef’s Tips:
- Cutting the steak against the grain ensures it is tender and easier to eat.
- Adjust the thickness of the sauce to your preference by varying the amount of cornstarch. More cornstarch will yield a thicker sauce, while less will make it more runny.
- For a spicy kick, add a pinch of red pepper flakes to the sauce or some freshly sliced chili peppers to the skillet with the bell peppers.
This expanded recipe provides a detailed guide to preparing a delicious and visually appealing dish, perfect for a special dinner or as a satisfying weeknight meal. Enjoy cooking and savoring your best-ever pepper steak!