HOW TO MAKE THE BEST PEPPER STEAK AT HOME | STIR FRY RECIPE | QUICK & EASY 30 MINUTE WEEKNIGHT MEAL

Who doesn’t love a good 30-minute or less meal that tastes AMAZING and doesn’t skip out on the flavor? This is the perfect weeknight meal, ESPECIALLY when you’re craving takeout but want to cook at home! I promise you that no flavor was sacrificed in making this dish. Check out the recipe!
#dinnerrecipe #peppersteak #stirfry
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FULL LIST OF INGREDIENTS:

Serves: 2-4 Prep Time: 10 Mins Cook Time: 20 Mins

– 2 Ribeye Steaks
– 2 Bell Peppers, Roughly Chopped ( 1 Red & 1 Green)
– 1 Small Onion, Chopped
– 1 Tbsp Minced Garlic
– Sesame Seeds for Garnish
– Thinly Sliced Green Onions for Garnish
– Vegetable Oil for Frying

MARINADE:
– 1/3 Cup Low Sodium Soy Sauce
– 1 Tbsp Duck Fat or Vegetable Oil
– 1 Tbsp Rice Wine Vinegar
– 1 Tsp Baking Powder
– 1 Tsp Ground Ginger
– 1 Tsp Black Pepper
– 1 to 2 Tbsp Honey

SAUCE:
– 1/2 Cup Low Sodium Soy Sauce
– 1 Tbsp Oyster Sauce or Hoisin Sauce
– 1 Heaping Tbsp Brown Sugar (Or more to your liking)
– 1/2 Tsp Crushed Red Pepper (Optional)
– 1 Tsp Cornstarch
– 3 Tbsp Water

Hey y’all and welcome back to my channel and today guys I’m gonna show you how I make my version of pepper steak okay so look if you haven’t already grab your ingredients subscribe to my channel and let’s get started All right guys so look the first thing we are going to do is prepare our meat I am using two rib eyes for this recipe today now flank steak is definitely the ideal cut but if you don’t have flanks that steak or can’t get access to it ribeye makes the perfect substitution

Okay so I’m just gonna slice this up into small strips I wanted to show you guys this part so you know exactly what I’m doing um you do the same thing with the flank steak if you were to pick that um you know rib eye is already tender so

You don’t have to tenderize this either um the most tenderizer we’re gonna get out of this is what we put into the bowl all right but go ahead and cut that up into strips for an easier cut you can freeze your meat all right I did not

Freeze mine I wanted it to be a little bit more closer to room temperature all right so look here’s our Bowl I have my meeting here I’m going to start marinating it by putting in a third cup of low sodium soy sauce okay if you want to cut down on that you can

I’m using a teaspoon of ground ginger because I don’t have any fresh ginger so I’m going to use the ground it’s perfectly fine a tablespoon of rice wine vinegar that is optional I’m also using a teaspoon of black pepper and we’re gonna go in as well with a tablespoon of

Duck fat if you guys have not purchased any duck fat that’s okay all right you don’t have to go get it just get you some oil vegetable oil I’m using a one to two tablespoons of Honey believe me you’re gonna need the sweetness to balance out the saltiness okay that’s

Not too much honey and then we added in a tablespoon of the baking powder all right so go ahead give that a quick mix the baking powder or baking soda is going to help try to tenderize this now listen if you sound like a science experiment about to blow up that’s okay

Remember we added all types of ingredients that interact with each other it’s perfectly fine okay just sit it to the side and let’s work on our sauce so look here I’m adding in a half cup of soy sauce low sodium again one heaping tablespoon of brown sugar make

Sure you add your sugar guys I’m telling you it’s going to be a hot salty mess if you don’t we’re going in with one tablespoon of oyster sauce if you don’t have oyster but you have Hoisin you can use that we need three tablespoons of water a half teaspoon of crushed red

Pepper that’s optional just give it a little kick and then we’re going to add in a teaspoon of corn starch and y’all that’s it if you want a thicker starch I mean Lord a thicker sauce you can add additional cornstarch to that but give

It a quick mix set it to the side okay and look guys we’re over medium heat I am using my Wok if you don’t have a wok please don’t go buy one unless you want to but um get you some type of pan that’s nonstick that you can cook in

Okay I like using my Wok for these types of recipes because it’s just the perfect tool for it why not you know I’m adding in some vegetable oil we’re over medium heat and you want to carefully place your meat into the pan and we’re going to sear it for about two to three

Minutes per side now don’t just slap it over in there like I did I mean I was I was getting popped by the oil and I I dropped it by mistake don’t be like me okay be better than me and we’re gonna cook this like I said for about two to

Three minutes per side now the honey in this meat mixture is definitely gonna cause this meat to stick and that’s okay we wanted to have nice color and a nice Char look at that maybe you can eat that right on about it once you get the other

Side cooked I’m telling you okay but go ahead and sear that make sure you get it all nice and cooked up um we don’t want this to be undercooked just go ahead and cook it through this Ribeyes very tender um if you cook it too long it will get a

Little tough so you know just cook it just for about two minutes on both sides per side and that’s what we should get right there look at that I ate that piece right there I put it back in there like I wasn’t gonna eat it but I turned

Around and ate it and it was good honey all right so let’s go ahead and grab you a bowl remove your meat set it to the side and we’re gonna start on the second batch I decided to do this in batches because I wanted to get a nice sear I

Didn’t want to boil the meat okay so I’m just adding the extra meat in I only need to do this twice because the bottom of my Wok is very small but then it’s big at the same time but I only did it twice there’s my meat it’s cooked I

Didn’t go through all the steps there taking it putting in another bowl with the well with the other meat and that’s it now let me tell you this when you cook at high temperatures in this wok and you have all those types of ingredients that we use you are most

Likely going to burn something and that’s okay if you need to if it gets out of control for you just turn your heat off or turn it down and get rid of those bits it’s perfectly fine okay but don’t smoke out your house and blame me

I’m telling you now all right so I’m adding a tablespoon of garlic uh two bell peppers chopped I highly recommend that you add your garlic in last so you don’t burn it because burnt garlic is disgusting all right you’re going to add in one small onion that has been roughly

Chopped make sure you chop your peppers and your onions so that they are thick and can withstand the sauce in this heat okay you don’t want them to get mushy so go ahead and chop those up real rough and go ahead and give them a quick mix

We don’t have to add anything to them we’re going to add in our beef that we cooked already complicated honey that’s a perfect meal right there I mean right there it right there alone I’m telling you I mean good lower okay next the sauce we made

Remember that we’re adding it in add it around the rim okay if it’s at a high enough heat it’ll start to boil and bubble and it will reduce and we’re going to simmer that all right so stir it simmer it until that sauce thickens that should take about two three minutes

Maybe four maybe five depends on your your high heat cooking and look y’all that is it this is a quick easy 30 minute meal it takes absolutely no time at all I promise all right so look let’s go ahead and plate it up Thank you And there you have it guys our delicious homemade stir-fry pepper steak at the house honey and let me tell you it is something worth tasting I promise you okay so look yeah it’s our sad piece yup y’all heard what he said it’s good and check out my homemade homemade child my

Custom-made Chopsticks from forked again on Instagram I absolutely love this set guys but look as always I want to thank you guys for watching thank you for tuning in to my channel if you check out this recipe and you try it out let me know down in the comments and I will see

Y’all next time in the next video bye and the curve stretch subscribe to our Channel that’s right you subscribe to our Channel bye