Gingered Pepper Steak
This wonderfully tender steak is a treat even for folks not watching their diet. When my mother-in-law shared the recipe, she said it cooks up in no time...and she was right! —Susan Adair, Somerset, Kentucky
Ingredients
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- 1/4 teaspoon ground ginger
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon cider or white wine vinegar
- 1 pound beef flank steak, cut into 1/4-in.-thick strips
- 2 teaspoons canola oil, divided
- 2 medium green peppers, julienned
- Hot cooked rice, optional
Reviews
Wouldn't change a thing. It's great!
Very good. Has a lot of flavor and pretty quick to make. Pretty inexpensive as well.
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Very good recipe - will definitely make many times. The sauce is so good it could be used with chicken and any stir-fry vegetables you like or even with rice noodles.
I used top sirloin because that was what I had in my freezer. I also doubled the sauce, used rice wine vinegar and added onions. Really, really good.
I used left-sirloin steak for this. I added mushrooms and green onions to the green peppers. After sauteing the vegetables, I added the marinade, then added the steak. I wasn't sure how it would turn out since I used left-over steak, but it was delicious.