Ingredients with Measurements:
- 1 pound flank steak, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup beef broth
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sliced flank steak and cook until browned on all sides, about 5 minutes.
3. Add the sliced bell peppers, onion, and minced garlic to the skillet and cook for 3-4 minutes, stirring occasionally.
4. In a small bowl, whisk together the cornstarch, soy sauce, Worcestershire sauce, brown sugar, black pepper, and salt.
5. Pour the beef broth into the skillet and stir in the cornstarch mixture.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Cover the skillet and simmer for 15-20 minutes, or until the steak is tender and the vegetables are cooked through.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the steak and vegetables
- Low heat for simmering the mixture
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 280
- Fat: 11g
- Carbohydrates: 12g
- Protein: 31g
- Sodium: 800mg
- Sugar: 5g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin steak or round steak
- Bell peppers can be substituted with any color of your choice
- Vegetable oil can be substituted with olive oil or canola oil
- Cornstarch can be substituted with flour or arrowroot powder
- Soy sauce can be substituted with tamari or coconut aminos
- Worcestershire sauce can be substituted with steak sauce or balsamic vinegar
- Brown sugar can be substituted with honey or maple syrup
- Beef broth can be substituted with chicken broth or vegetable broth
Variations:
- Add sliced mushrooms to the skillet for an extra boost of flavor
- Serve over rice or noodles for a heartier meal
- Add a splash of red wine to the skillet for a richer flavor
- Use different spices, such as paprika or cumin, to change up the flavor profile
Tips and tricks:
- Slice the steak against the grain for a more tender result
- Don't overcrowd the skillet when browning the steak and vegetables
- Use a lid to cover the skillet while simmering to keep the moisture in and prevent the mixture from drying out
- Adjust the salt and pepper to your taste preference
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the One-Pot Pepper Steak in a large serving dish or individual bowls
- Garnish with chopped fresh parsley or cilantro for a pop of color
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or green beans
- Pair with a side salad for a lighter meal
Suggested side dishes:
- Steamed rice or noodles
- Roasted potatoes or sweet potatoes
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the mixture is too thick, add more beef broth to thin it out
- If the mixture is too thin, whisk together more cornstarch and beef broth and add it to the skillet
Food safety advice:
- Make sure the steak is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store any leftovers in the refrigerator within 2 hours of cooking
Food history:
- Pepper steak is a classic Chinese-American dish that originated in the 1940s
Flavor profiles:
- Savory, slightly sweet, and peppery
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner
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