Pepper Steak Stir-Fry
Description
This Pepper Steak Stir-Fry is a comforting, quick-cooking meal that brings bold flavors to your dinner table in under 30 minutes. Thin strips of beef round steak are seared to perfection and tossed with crisp bell peppers, earthy mushrooms, and sweet green onions. The magic lies in the sauce: a simple blend of picante sauce, soy sauce, and ginger creates a tangy, slightly spicy glaze that thickens beautifully with cornstarch. Its a hearty, protein-rich dish that feels indulgent yet comes together with pantry staples. Perfect for busy weeknights, this stir-fry pairs wonderfully with steamed rice or noodles for a complete, satisfying family dinner.Ingredients
Directions
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Whisk together picante sauce, water, soy sauce, cornstarch, and ground ginger in a small bowl until smooth. Set aside.
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Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering but not smoking.
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Add beef strips in a single layer and stir-fry for 1 to 2 minutes until browned but still pink inside. Remove beef with a slotted spoon and set aside.
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Drain excess fat from the skillet if necessary. Add the remaining 1 tablespoon of oil to the skillet.
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Add bell peppers, mushrooms, green onions, and minced garlic to the skillet. Stir-fry for 3 minutes until vegetables are crisp-tender.
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Return the cooked beef to the skillet with the vegetables.
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Give the sauce mixture a quick stir (as cornstarch settles) and pour it evenly over the beef and vegetables.
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Cook and stir continuously for about 1 minute, or until the sauce thickens and coats the ingredients evenly.
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Serve immediately over hot cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 435.9kcal
- % Daily Value *
- Total Fat 29.7g46%
- Saturated Fat 9.3g47%
- Cholesterol 93.6mg32%
- Sodium 577.6mg25%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 0.8g4%
- Sugars 1.2g
- Protein 34.1g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
You can substitute beef sirloin or flank steak for round steak for a slightly more tender result. If you don't have picante sauce, a combination of mild salsa and a dash of chili powder works well. Fresh ginger can be used instead of ground ginger for a brighter flavor.
For easier slicing, partially freeze the beef steak for 20-30 minutes before cutting it into thin strips. This firms up the meat and allows for cleaner, more uniform cuts.
Add other vegetables like broccoli florets, snap peas, or carrots for extra color and nutrition. For extra heat, add a diced jalapeo or red pepper flakes to the sauce.
