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Sunday Suppers: 30-Minute Sriracha Pepper Steak

Ashley Manila
Healthy and delicious, this 30-Minute Sriracha Pepper Steak is sure to become a new favorite meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
 

For the Marinade:

  • 1 clove garlic, minced
  • 1/2 tablespoon brown sugar
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons corn starch
  • 1 1/2 tablespoons sriracha hot sauce

For the Pepper Steak:

  • 1 tablespoon unsalted butter
  • 1 lb. thinly sliced flank steak, cut diagonally across the grain into thin strips
  • 2 1/2 tablespoons sesame oil, divided
  • 1 large red bell pepper, deseeded and thinly sliced
  • 1 large orange bell pepper, deseeded and thinly sliced
  • 1 large yellow bell pepper, deseeded and thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons fresh ginger, grated
  • 6 garlic cloves, minced
  • 2 handfuls of fresh baby spinach
  • *Rice, quinoa, or couscous recommneded for serving

Instructions
 

For the Marinade:

  • In a small bowl combine all of the marinade ingredients; whisk well to combine. Pour the marinade into a large ziplock bag, and add the sliced steak; toss in the marinade to endure all pieces of steak are coated. Seal the bag and refrigerate for at least 10 minutes.

When ready to cook:

  • Heat 1 1/2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the peppers and red onion, ginger, garlic; saute for 5 minutes, stirring occasionally. Transfer mixture to a clean plate.
  • Add the butter to the skillet. Using a slotted spoon (reserving the marinade) remove about half the steak from the marinade and saute in the butter for about 4 minutes, or until nicely browned, stirring occasionally. Using a slotted spoon transfer steak to plate with the vegetables. Add the remaining steak to the skillet, repeat the cooking process, then transfer to the same plate.
  • Add the remaining sesame oil and reserved marinade to the skillet and cook for about 1 minute, or until thickened. Add the steak, veggies and baby spinach into the sauce, stir to combine, and cook for an additional one to two minutes, or until spinach has wilted. Remove from heat.
  • Serve with rice, quinoa, or couscous.
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