PREP TIME: 15 MINS | COOK TIME: 12 MINS | SERVINGS: 4
Tickle your taste buds with this easy and quick weeknight pepper steak in a scrumptious ginger sauce. My family’s favorite and the best pepper steak I’ve ever tasted! This is made with only a few simple ingredients and ready in no time. For a delicious, filling meal, serve this pepper steak over rice.
This weeknight pepper steak is a very impressive dish. It looks and tastes like you spent forever making this, but the truth is this is incredibly easy and fast to make. I love the tasty sauce over rice. It’s so savory and never fails to excite my taste goblet!
1 lb boneless beef sirloin steak, cut into thin strips
1 tbsp vegetable oil
1 package McCormick® Brown Gravy Mix
1 tbsp soy sauce
3/4 c. cold water
1/2 tsp McCormick® Ground Ginger
1 medium green or red bell pepper (or 1/2 of each), cut into thin strips
1 small onion, cut into thin wedges
HOW TO MAKE WEEKNIGHT PEPPER STEAK
Step 1: In a small bowl, place the Gravy Mix, water, soy sauce, and ginger. Mix well until combined.
Step 2: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the steak to the skillet and cook for about 2 minutes, stirring, until no longer pink. Then, pour in the gravy and add the onion and bell pepper. Stir well.
Step 3: Bring everything to a boil, then adjust the heat to low. Let the sauce simmer for about 6 to 8 minutes, stirring often, until the sauce has thickened.
Step 4: Take the skillet off the heat when done and serve the pepper steak right away over cooked rice. Enjoy!
Tips: You can swap ground ginger with 1/4 tsp McCormick® Ground Red Pepper and prep as instructed. You can also sub the onion and bell pepper with 1 bag (16 ounces) of frozen pepper stir-fry blend.
NUTRITION FACTS (per Serving):
Calories 231, Total Fat 11g, Cholesterol 57mg, Sodium 587mg, Carbohydrates 8g, Fiber 1g, Protein 25g