Are you ready to transform an ordinary weeknight dinner into a restaurant-quality feast? This Pepper Steak and Mushrooms recipe is about to become your new culinary obsession! Imagine tender, juicy flank steak perfectly seared and nestled among succulent mushrooms and crisp bell peppers, all brought together with a savory soy sauce glaze that will have everyone at your table begging for seconds. In just 35 minutes, you'll create a dish so delicious, it'll make your family think you've been secretly training as a professional chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb flank steak, sliced
- 2 cups mushrooms, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the flank steak against the grain into thin strips, about 1/4 inch thick. This will help ensure the meat is tender. Slice the mushrooms and bell pepper into thin strips as well. Mince the garlic cloves and set aside.
- In a large bowl, combine the sliced flank steak with 2 tablespoons of soy sauce, a pinch of salt, and pepper. Toss to coat the meat evenly and let it marinate for about 10 minutes while you prepare the other ingredients.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated flank steak in a single layer. Sear the steak for about 2-3 minutes without stirring, allowing it to develop a nice brown crust. Flip the steak and cook for an additional 2-3 minutes until browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside on a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell pepper and cook for about 2 minutes until slightly softened. Then, add the sliced mushrooms and minced garlic. Stir-fry the vegetables for an additional 3-4 minutes until they are tender and the mushrooms release their moisture.
- Return the cooked flank steak to the skillet with the vegetables. Add the remaining tablespoon of soy sauce and stir everything together, ensuring the steak and vegetables are well combined. Cook for another 2-3 minutes to heat through and allow the flavors to meld.
- Once everything is heated through, taste the dish and adjust seasoning with additional salt and pepper if needed. Remove from heat.
- Serve the pepper steak and mushrooms hot over cooked rice or noodles, if desired. Garnish with chopped green onions or sesame seeds for an extra touch. Enjoy your meal!
Tips
- Slice Against the Grain: Always slice your flank steak against the grain to ensure maximum tenderness. This simple technique breaks down the muscle fibers and makes each bite melt-in-your-mouth delicious.
- High Heat is Key: Use a hot skillet or wok to get a beautiful sear on your steak. The high temperature helps develop a delicious caramelized crust while keeping the inside juicy.
- Don't Overcrowd the Pan: When cooking the steak, work in batches if necessary to ensure each piece gets a perfect golden-brown sear. Overcrowding will cause the meat to steam instead of brown.
- Marinate Briefly: The 10-minute marination time is perfect for infusing flavor without making the meat tough. The soy sauce helps tenderize and season the steak.
- Vegetable Timing: Add mushrooms after the bell peppers to prevent them from becoming too watery. This ensures your vegetables maintain their texture and flavor.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 8g
Protein: 26g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 70mg
