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Pepper Steak Stir-Fry
with rice

Active: 30 min Total: 30 min
This stir-fry features both fresh peppers (in season right now!) and ground black pepper giving it some extra sharpness. Feel free to start with less black pepper if you're feeding young ones.


Pepper Steak Stir-Fry:
  • Flank steak - 1 1/2 lbs
  • Garlic - 3 cloves , minced
  • Onions - 1 , sliced
  • Peppers - 3 , sliced or chopped ((any variety - I used one green, red, yellow for color!))
  • Soy sauce, low-sodium - 3 Tbsp
  • Rice vinegar - 2 tsp
  • Corn starch - 1 Tbsp
  • Black pepper - 1 Tbsp ((start with less to manage heat))
  • Sugar - 1 tsp
  • Chicken stock or water - 1/2 cup
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Lemon - 1/2 , juice of
Rice (3 1/2 cups):
  • Rice - 3 1/2 cups , white or brown


  1. Rice - {Note, you're making enough rice for Wednesday's fried rice} For white rice, rinse until clear. Fill a saucepan or Dutch oven with rice and 2:1 ratio of water to rice. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Steak - Chop into bite-sized pieces, slicing against the grain. Season with salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
  3. Garlic / Onions / Peppers - Prep as directed. (Can be done up to 3 days ahead)
  4. Make stir-fry sauce - Mix together soy sauce, rice vinegar, corn starch, ground pepper (start with less to manage heat), sugar, and chicken stock. (Can be done up to 3 days ahead)

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  1. Heat a wok over medium-high heat. Add 1 tbs. (15 ml)cooking oil and then steak to heated oil. Saute for about 3 to 5 minutes, until the exterior is nice and golden. Remove and set aside (the steak doesn't have to be cooked through at this point).
  2. Return wok to heat, and add remaining tablespoon of cooking oil. Add garlic to heated oil. Once you can smell the garlic, add onions with a dash of salt. Saute until softened, ~3 minutes. Next add chopped peppers with a dash of salt. Stir-fry for about 2 minutes and then return steak back to wok.
  3. Make a donut in the middle of your wok, and then pour in stir-fry sauce. When it starts to bubble and thicken, toss everything together. Turn off heat, and add in a squeeze of lemon juice and then season to taste with salt and pepper. Serve warm with rice (remember to save some for Wednesday's fried rice though!). (For those whose stir-fries are not as flavorful as you'd like, know that different brands of soy sauce taste very different. You may want to use more soy sauce if your stir-fries need more flavor. Just for reference, I use Kikkoman's low sodium soy sauce.)



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