Tender Pepper Steak Recipe (Stir Fry)
You'll fall in love with this pepper steak recipe! It’s a budget-friendly fakeaway with a sticky ginger sauce that’s ready in just 20 mins.
Servings: 4
Calories: 211kcal
Ingredients
- 350 g flank steak, thinly sliced
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 shallot, thinly sliced
- 3 cloves of garlic, minced
- 1 tbsp ginger, finely grated
- Few spring onions, thinly sliced to garnish
Cupboard Essentials
- 1 tbsp vegetable oil
- 1 tbsp cornflour
- 1 tsp brown sugar
- 2 tbsp soy sauce
- 200 ml beef stock
- Salt & Pepper
Instructions
- Coat the beef strips in cornflour. This is called velvetting and helps to tenderise the beef.
- Once coated, heat the veg oil in a large frying pan over a high heat. Once hot, add the beef strips into the pan and evenly spread to promote browning. Leave undisturbed for 2 minutes.
- Now that the pieces have taken on some colour, stir and fry for a further minute, then remove from the pan.
- Deglaze the pan with a splash of stock, then add the thinly sliced pepper and shallot. Season with salt & pepper and fry for around 4 minutes over a medium/high heat.
- Add the garlic and ginger and fry for a further minute before adding the brown sugar, soy sauce and beef stock.
- Pop the beef back into the pan to heat through. Cook for around 2-4 minutes of until the sauce thickens nicely. Top with thinly sliced spring onion and optional chilli flakes. Enjoy!
Notes
- If you love spice, I’d add a finely chopped fresh chilli with the garlic and ginger.
- Make sure you get the oil hot before adding the beef strips so you get a sear rather than accidentally steaming the meat.
- For a consistent sauce texture, let the liquid reduce for the full 2-4 minutes until it coats the back of a spoon.
Nutrition
Calories: 211kcal | Carbohydrates: 14g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g