Ginger Pepper Steak Stir Fry – a delicious recipe with soy sauce, cider vinegar, sugar, ground ginger, cornstarch, green. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, combine the soy sauce, vinegar, sugar and ginger. In another small bowl, combine the cornstarch and half of the soy sauce mixture until smooth; cover and refrigerate. Pour remaining soy sauce mixture into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 1-2 hours.
2
In a
3
or wok coated with cooking spray, stir-fry peppers for 2-3 minutes or until crisp-tender; remove and keep warm.
4
Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3-4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired.
128
kcal
Calories
6
g
Fat
10
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup reduced-sodium soy sauce, 2 tablespoons cider vinegar, 1 tablespoon sugar, 3/4 teaspoon ground ginger, and more.
Yes, Ginger Pepper Steak Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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