Chinese · Lunch · Dinner
Pepper Steak
Tender strips of lean flank steak and crisp red and green bell peppers tossed in a glossy garlic-ginger soy sauce, served over nutty brown rice. A lighter take on the Chinese-American takeout favourite that tastes just as satisfying.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 47% · Fat 25% · Protein 28%
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Ingredients
For 4 servings- 1 cup190 gbrown rice
- 3 cups (2 1/2 cups for rice, 1/2 cup for sauce)710 gwater
- 1 lb450 gflank steak, trimmed
- 3 tbsp48 glow-sodium soy sauce
- 2 tbsp16 gcornstarch
- 1/2 tspblack pepper, ground
- 1 tbsp18 goyster sauce
- 1 tbsp14 gcanola oil
- 1 large165 ggreen bell pepper
- 1 large165 gred bell pepper
- 1 medium110 gonion
- 3 cloves9 ggarlic, minced
- 1 tbsp6 gfresh ginger, grated
- 2 stalks30 gscallions, sliced (optional)
Steps
- 1
Rinse the brown rice, then bring it to a boil with 2 1/2 cups of the water.
- 2
Cover, lower the heat and simmer the rice for 40 minutes, then rest it covered off the heat for 5 minutes.
- 3
Meanwhile, slice the flank steak thinly against the grain.
- 4
Toss the beef with 1 tbsp soy sauce, 1 tbsp cornstarch and the black pepper, and let it sit for 10 minutes.
- 5
Whisk the remaining 2 tbsp soy sauce, the oyster sauce, the remaining 1 tbsp cornstarch and the remaining 1/2 cup water in a small bowl.
- 6
Cut the bell peppers and onion into bite-sized strips.
- 7
Heat half the oil in a wok or large skillet over high heat.
- 8
Sear the beef in a single layer for 1-2 minutes per side until browned, then transfer to a plate.
- 9
Add the remaining oil, the onion and the peppers, and stir-fry for 3-4 minutes until crisp-tender.
- 10
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- 11
Return the beef to the pan, pour in the sauce and stir for 1-2 minutes until glossy and thickened and the beef reaches at least 63 °C / 145 °F.
- 12
Fluff the rice, spoon the pepper steak over it and scatter with scallions if using.
Swaps, storage and make-ahead
Swaps
- Use tamari instead of soy sauce and an oyster sauce labelled gluten-free to make the dish gluten-free, since the other ingredients contain no gluten.
- Swap the flank steak for sliced chicken breast and cook it through to 74 °C / 165 °F.
- Use mushroom-based vegetarian stir-fry sauce in place of oyster sauce and firm tofu instead of beef for a vegan version.
- Serve over cauliflower rice instead of brown rice for a lighter base, or use quick-cooking brown rice to save time.
Storage
Refrigerate leftovers in airtight containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The peppers soften on reheating, and cooked rice should be cooled quickly and reheated only once.
Make ahead
Slice the steak, cut the vegetables and whisk the sauce up to a day ahead, keeping each covered in the fridge. The rice can also be cooked a day ahead, cooled quickly and refrigerated.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyMolluscs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (476 g) | Per 100 g | |
|---|---|---|
| Calories | 423 kcal | 89 kcal |
| Protein | 30.3 g | 6.4 g |
| Carbohydrates | 49.1 g | 10.3 g |
| of which sugars | 4.3 g | 0.9 g |
| Fiber | 4 g | 0.8 g |
| Fat | 11.5 g | 2.4 g |
| of which saturated | 2.9 g | 0.6 g |
| Sodium | 631 mg | 133 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
