Midwest Pepper Steak

Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, becomes the ultimate comfort food when it's made in the Midwest. Hearty and filling, your family will love this meal any day of the week!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 342kcal

Author Meggan Hill

Ingredients

For the sauce:

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

For the steak:

1 ½ pounds flank steak trimmed (see note 1)
Salt to taste
3 tablespoons vegetable oil divided
2 bell peppers any color, stemmed, seeded, and thinly sliced
1 onion halved and thinly sliced
3 cloves garlic minced
1 tablespoon fresh ginger minced
2 teaspoon cornstarch
Mashed potatoes hot, for serving

US Customary - Metric

Instructions

To make the sauce:

In a medium bowl, whisk together honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and black pepper to taste (I like 2 tablespoons; use less if you don't love black pepper).
Measure out 1/4 cup of this sauce and pour it into a large zipper-top plastic bag or glass bowl for marinating the meat. Reserve the remaining sauce for the stir-fry.

To make the steak:

Freeze steak for 15 to 20 minutes, just until the outside is chilled but the steak is not frozen solid. This will make it easier to slice the steak thinly.
Remove the steak from the freezer and slice thinly against the grain. Add the steak to the large plastic bag or bowl with the marinade and marinate at room temperature at least 10 minutes or up to 1 hour.
Remove the steak from the plastic bag, discarding the marinade, and pat dry with paper towels. In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil until shimmering. Season half the meat with ¼ tsp salt, add to the skillet in a single layer, and cook for 1 minute without stirring, until browned on one side.
Stir the meat and continue to cook for 1 minute longer, until browned all over. Transfer to a clean bowl. Wipe out the skillet, add another tablespoon of vegetable oil, and repeat with the remaining steak.
When the meat has been cooked and set aside, wipe out the skillet. Add the last tablespoon of vegetable oil and heat until shimmering. Add the peppers and onions and stir-fry until tender-crisp and still bright, about 3 to 5 minutes.
Meanwhile, stir the cornstarch into the reserved stir-fry sauce. Clear a space in the middle of the vegetables. Add the garlic and ginger to the skillet and mash together, then mix in to the vegetables.
Return the steak and any accumulated juices to the skillet. Pour in the reserved stir-fry sauce and cook over medium-high heat until the sauce boils and thickens slightly, about 2 minutes. Remove from heat and serve over mashed potatoes.

Video

Notes

Flank steak: A large, flat cut from the underside of the cow that is thin and cooks quickly. It's slightly chewy and should always be sliced against the grain.
Yield: This recipe makes 6 hearty servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The marinade can be mixed 1 day in advance. The peppers and onions can be sliced 2 days in advance (store separately in the refrigerator).
Freezer: Midwest Pepper Steak (but not the mashed potatoes) can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove to 165 degrees.

Nutrition