Chinese Pepper Flank Steak

by | Sep 20, 2015 | Asian Cuisine

Chinese Pepper Flank Steak - Low Key Cooking

This Chinese pepper flank steak should take you no longer than 25 minutes. I made this dish for myself and took the leftovers to work for lunch the next day and it was just as good the next day. My gourmet Chinese pepper flank steak is gluten free and looks like it could be found at a 5 star restaurant downtown. Whether you’re cooking to impress someone tonight or just looking for something tasty and healthy, this dish won’t disappoint.

What You’ll Need:

For the Marinade:

  • 1/4 cup soy sauce
  • 1/3 cup water
  • 2 tbsp rice wine vinegar
  • 1 tbsp corn starch
  • 1 small garlic clove
  • 1 tbsp Sriracha
  • Pinch of salt and pepper

For the Pepper Steak:

  • 1 lb thinly sliced flank steak (or steak of preference) 
  • 2 tbsp olive oil
  • 1 small/medium yellow bell pepper
  • 1 small/medium orange bell pepper
  • 1 bundle green onion
  • 2 tbsp minced fresh ginger
  • 4 minced cloves of garlic
  • Pinch of sesame seeds
  • 2 cups cooked brown rice or quinoa (whatever you prefer, I used quinoa)

Note  – Typically I start all of my dishes by prepping my ingredients. However, the marinade takes 15 minutes to sit, so for this dish the marinade comes before the prep.

Directions:

Prep:

Start by slicing your steak into thin strips no more than a centimeter wide. Combine the marinade ingredients in a small mixing bowl and whisk until combined. Transfer marinade from the mixing bowl to a small or medium ziplock baggie and add your thin strips of flank steak. Put your marinade baggie in the fridge and set a timer for 15 minutes.

For the Flank Steak:

Now you can start your instant rice or quinoa so that everything comes out at the same time. For the veggies, cut the centers out of your peppers and slice them into thin strips. Use a cheese grater to mince your garlic. Chop thin rings for your green onion and mince your garlic, set aside.

Add 1 tbsp of olive oil to skillet over medium high heat. Add your bell peppers, garlic and ginger to pan and cook for 3-5 minutes stirring occasionally or until peppers are tender. Remove from heat and transfer to a plate.

By now your marinade should be ready, now add remaining 1 tbsp of olive oil to pan.  Using tongs, grab half of your flank steak out of the baggie and place in pan over medium-high heat. The thin strips should cook fast so it should only take about 2 minutes on each side. You can use the tongs to flip your steak after 2 minutes on the first side. After your steak is cooked through, set aside and repeat the process with the rest of your steak and place on plate.

Now take your remaining marinade and add it to the pan over medium-high heat for 1 minute to thicken the sauce. Add your steak and veggies to the pan with the sauce and combine cooking for 3 minutes or until everything is heated and combined. 

Plating:

Start by placing your rice or quinoa in a circle about half an inch thick on your plate. Use tongs or serving spoon to grab half of your steak & veggie mix and place over the rice/quinoa. Finish by sprinkling sesame seeds over everything. Serve and Enjoy!