Pepper Beef Steak

Name: Pepper Beef Steak
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pound flank steak; 2 medium firm tomatoes, cut into wedges; 1 medium bell pepper, sliced into strips; 4 scallions, cut into 1-inch pieces; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 1/4 cup Tamari or soy sauce; 2 tablespoons Shao Xing cooking wine; 1 tablespoon sesame oil; 1 tablespoon agave nectar; 1/4 teaspoon ground black pepper; 1 1/2 tablespoons cornstarch; 3 tablespoons grapeseed oil or canola oil

Recipe GLPRe719b0bc058444

Chinese

Main Course

27 min

376 cal

Servings: 4

Stovetop

A vibrant stir-fried beef dish featuring tender flank steak coated in a savory ginger-garlic sauce, tossed with fresh bell peppers and tomatoes. Quick-cooking and full of umami flavor, this Asian-inspired main comes together in under 30 minutes and serves four.

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Ingredients

1 pound flank steak

2 medium firm tomatoes, cut into wedges

1 medium bell pepper, sliced into strips

4 scallions, cut into 1-inch pieces

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1/4 cup Tamari or soy sauce

2 tablespoons Shao Xing cooking wine

1 tablespoon sesame oil

1 tablespoon agave nectar

1/4 teaspoon ground black pepper

1 1/2 tablespoons cornstarch

3 tablespoons grapeseed oil or canola oil

Directions

Pat the flank steak dry with paper towels. Slice against the grain into thin strips, roughly 1/4 inch thick. Place in a bowl and coat evenly with the cornstarch and ground black pepper.
In a small bowl, whisk together the Tamari, Shao Xing wine, sesame oil, and agave until the agave dissolves. Set the sauce aside.
Heat 1 1/2 tablespoons of the grapeseed oil in a large skillet or wok over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef strips for 1 to 2 minutes per side, until browned on the outside but still slightly underdone (internal temperature should reach 145°F for medium-rare). Transfer to a plate.
Add the remaining 1 1/2 tablespoons oil to the skillet. Add the minced ginger and garlic, stirring constantly for about 30 seconds until fragrant.
Add the bell pepper strips and tomato wedges. Stir-fry for 3 to 4 minutes until the peppers soften slightly and the tomatoes begin to release their juices.
Return the cooked beef and any accumulated juices to the skillet. Pour in the prepared sauce and add the scallion pieces. Toss everything together for 1 to 2 minutes until the sauce coats all ingredients and the beef is heated through.
Taste and adjust seasoning if needed. Serve immediately over rice or with your preferred grain or noodles.

Comments

Grocery List Plus Editorial Staff4

Shao Xing cooking wine and grapeseed oil force a second stop—neither Harris Teeter, Food Lion, Publix, Walmart, nor ALDI carry them routinely, so plan for Kroger or an Asian market. The recipe lands around $3.50 per serving once you factor in beef flank at current prices, which is reasonable for a stir-fry, though the agave feels like an unnecessary sweetener when soy sauce already carries umami. The 27 minutes is honest for cooking, but add 10 minutes for slicing the steak, mincing ginger, and prepping vegetables—a true 35 to 40 minute weeknight. This reheats well in a wok or skillet, making it forgiving for leftovers.