Sunday Suppers: 30-Minute Sriracha Pepper Steak
In the hustle and bustle of everyday life, Sunday suppers become a cherished tradition—a time to gather with loved ones and enjoy a comforting meal that warms the soul. This week, I’m excited to share a quick and delicious recipe that embodies the spirit of those gatherings: 30-Minute Sriracha Pepper Steak. Bursting with flavor from fresh vegetables and a zesty sriracha sauce, this dish is not only easy to prepare but also perfect for busy weeknights. Let’s dive into the details!
Top Reasons to Make Sunday Suppers: 30-Minute Sriracha Pepper Steak
- Quick and Easy: With just 30 minutes of cooking time, this recipe is perfect for those with a packed schedule.
- Flavorful: The combination of sriracha, garlic, and fresh ginger creates a robust flavor profile that tantalizes the taste buds.
- Healthy Ingredients: Packed with colorful bell peppers and spinach, this dish is as nutritious as it is delicious.
- Customizable: Feel free to swap in your favorite vegetables or adjust the spice level to suit your palate.
- Family-Friendly: The savory sauce and tender steak are sure to please even the pickiest eaters.
What You’ll Need
- 1 clove garlic, minced
- 1/2 tablespoon brown sugar
- 1/3 cup soy sauce
- 1/3 cup water
- 1 tablespoon balsamic vinegar
- 2 teaspoons corn starch
- 1 1/2 tablespoons sriracha hot sauce
- 1 tablespoon unsalted butter
- 1 lb. thinly sliced flank steak, cut diagonally across the grain into thin strips
- 2 1/2 tablespoons sesame oil, divided
- 1 large red bell pepper, deseeded and thinly sliced
- 1 large orange bell pepper, deseeded and thinly sliced
- 1 large yellow bell pepper, deseeded and thinly sliced
- 1 medium red onion, thinly sliced
- 2 tablespoons fresh ginger, grated
- 6 garlic cloves, minced
- 2 handfuls of fresh baby spinach
- Rice, quinoa, or couscous for serving
Tools & Equipment Needed
- Large skillet or wok: Ideal for stir-frying the steak and vegetables.
- Measuring cups and spoons: Necessary for accurate ingredient measurement.
- Cutting board and knife: For prepping the vegetables and steak.
- Spatula or wooden spoon: To stir and combine the ingredients as they cook.
Sunday Suppers: 30-Minute Sriracha Pepper Steak: From Prep to Plate
Step 1: Prepare the Sauce
In a small bowl, whisk together the minced garlic, brown sugar, soy sauce, water, balsamic vinegar, corn starch, and sriracha hot sauce. Set aside. This sauce is the heart of your dish, providing a perfect balance of sweetness and heat.
Step 2: Sear the Steak
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the thinly sliced flank steak in a single layer, cooking for about 2-3 minutes on each side until browned. Remove the steak from the skillet and set it aside on a plate.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining 1/2 tablespoon of sesame oil. Toss in the sliced red, orange, and yellow bell peppers, along with the thinly sliced red onion. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
Step 4: Add Garlic and Ginger
Stir in the grated ginger and minced garlic, cooking for an additional minute until fragrant.
Step 5: Combine Everything
Return the seared steak to the skillet, pouring the prepared sauce over the mixture. Stir well to coat the steak and vegetables evenly. Allow the mixture to simmer for about 2-3 minutes until the sauce thickens.
Step 6: Add Spinach
Finally, fold in the fresh baby spinach, allowing it to wilt slightly in the heat of the skillet. This adds a delightful freshness to the dish.
Step 7: Serve
Serve the Sriracha pepper steak over a bed of rice, quinoa, or couscous. Enjoy your flavorful Sunday supper that’s ready in just 30 minutes!
Nutrition-Minded Tweaks
- Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
- Low-Carb: Serve over cauliflower rice instead of traditional grains.
- Extra Veggies: Add additional vegetables like broccoli or snap peas for more nutrition.
- Less Heat: Reduce the amount of sriracha if you prefer a milder flavor.
Chef’s Rationale
This 30-Minute Sriracha Pepper Steak is designed to be both quick and satisfying. The thinly sliced flank steak cooks rapidly, making it perfect for weeknight meals. The vibrant colors of the bell peppers not only make the dish visually appealing but also pack it with essential vitamins and minerals. Plus, the balance of flavors—sweet, savory, and spicy—ensures that every bite is a delight.
Store, Freeze & Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the dish for up to 2 months. When ready to enjoy, reheat in a skillet over medium heat or in the microwave until heated through. The flavors will continue to meld, making the leftovers just as delicious as the first serving!
Your Questions, Answered
Can I use a different cut of meat for this recipe?
Absolutely! You can substitute flank steak with sirloin, ribeye, or even chicken or tofu for a different protein option.
How can I make this dish vegetarian?
Simply replace the steak with tofu or tempeh and use vegetable broth instead of chicken broth in the sauce for a delicious vegetarian alternative.
Can I prepare the sauce ahead of time?
Yes! You can mix the sauce ingredients and store them in the refrigerator for up to a week, making meal prep even easier.
What should I serve with Sriracha Pepper Steak?
This dish pairs wonderfully with rice, quinoa, or couscous, but you can also serve it with a simple side salad or steamed vegetables for a lighter meal.
Final Thoughts
As we gather around the table for Sunday supper, let this 30-Minute Sriracha Pepper Steak be the centerpiece of your meal—a dish that not only brings everyone together but also excites the palate with its vibrant flavors. With its quick preparation and delightful taste, it’s a recipe you’ll want to make again and again. Enjoy the moments shared over good food and great company!
Sunday Suppers: 30-Minute Sriracha Pepper Steak
Ingredients
Equipment
Method
- Step 1: Prepare the Sauce - In a small bowl, whisk together the minced garlic, brown sugar, soy sauce, water, balsamic vinegar, corn starch, and sriracha hot sauce. Set aside.
- Step 2: Sear the Steak - In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the thinly sliced flank steak in a single layer, cooking for about 2-3 minutes on each side until browned. Remove the steak from the skillet and set it aside on a plate.
- Step 3: Sauté the Vegetables - In the same skillet, add the remaining 1/2 tablespoon of sesame oil. Toss in the sliced bell peppers and thinly sliced red onion. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
- Step 4: Add Garlic and Ginger - Stir in the grated ginger and minced garlic, cooking for an additional minute until fragrant.
- Step 5: Combine Everything - Return the seared steak to the skillet, pouring the prepared sauce over the mixture. Stir well to coat the steak and vegetables evenly. Allow the mixture to simmer for about 2-3 minutes until the sauce thickens.
- Step 6: Add Spinach - Finally, fold in the fresh baby spinach, allowing it to wilt slightly in the heat of the skillet.
- Step 7: Serve - Serve the Sriracha pepper steak over a bed of rice, quinoa, or couscous.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the dish for up to 2 months for longer storage.
- Reheat in a skillet or microwave until heated through.
