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Pepper Steak with Onion in a Honey Soy Marinade Recipe

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4 from 2 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

This Pepper Steak with Onion recipe features tender, thinly sliced flank steak marinated in a flavorful sauce of honey, soy, and red wine vinegar, stir-fried with crisp bell peppers and onions, then served over creamy mashed potatoes. The peppery marinade and quick stir-fry technique make this a delicious and satisfying dish perfect for a weeknight dinner.

Ingredients

Marinade and Sauce

  • 1/4 cup honey
  • 2 tablespoons brown sugar (packed)
  • 1/2 cup red wine vinegar
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons freshly ground black pepper

Steak and Vegetables

  • 1 ½ pounds flank steak (trimmed)
  • Salt (to taste)
  • 3 tablespoons vegetable oil (divided)
  • 2 bell peppers (any color, stemmed, seeded, and thinly sliced)
  • 1 onion (peeled, halved, and thinly sliced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons cornstarch

Serving

  • Mashed potatoes (hot, for serving)

Instructions

  1. Make the sauce: In a medium bowl, whisk together honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and black pepper. Reserve 1/4 cup of the sauce for marinating the steak; keep the remainder for the stir-fry.
  2. Prepare the steak: Freeze the flank steak for 15 to 20 minutes until the outside is chilled but not frozen solid. This helps slice it thinly against the grain. Marinate the sliced steak in the reserved 1/4 cup sauce at room temperature for at least 10 minutes, up to 1 hour.
  3. Cook the steak: Remove the steak from the marinade and pat dry. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season half the steak with 1/4 teaspoon salt and add it in a single layer. Cook for 1 minute, undisturbed, until browned, then stir and cook 1 more minute. Transfer cooked steak to a clean bowl. Repeat with remaining steak, adding more oil as needed.
  4. Cook the vegetables: Wipe out the skillet and add the last tablespoon of vegetable oil. Heat until shimmering, then add bell peppers and onions. Stir-fry for 3 to 5 minutes until tender-crisp and vibrant in color.
  5. Prepare the sauce mixture: Stir cornstarch into the reserved stir-fry sauce until smooth. Push vegetables to the side of the skillet. Add garlic and ginger to the cleared space and mash them together, then mix them into the vegetables.
  6. Combine and finish cooking: Return the cooked steak along with any juices to the skillet. Pour in the stir-fry sauce. Cook over medium-high heat, stirring, until the sauce boils and thickens slightly, about 2 minutes.
  7. Serve: Remove from heat and serve the pepper steak and vegetables hot over mashed potatoes.

Notes

  • Freezing the steak slightly before slicing makes it easier to cut thin slices.
  • Adjust black pepper quantity based on your spice preference; 2 tablespoons provide a pronounced pepper flavor.
  • Using flank steak provides a lean, flavorful cut that works well in stir-fries.
  • You can substitute mashed potatoes with rice if preferred.
  • Be sure to pat the steak dry before cooking to achieve good browning.
  • Prep Time: 15 minutes (plus 10 to 60 minutes marinating and 15-20 minutes freezing)
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/pepper-steak-with-onion-in-a-honey-soy-marinade-recipe/