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Easy Sunday Suppers: 30-Minute Sriracha Pepper Steak photo

Sunday Suppers: 30-Minute Sriracha Pepper Steak

This 30-Minute Sriracha Pepper Steak is bursting with flavor and perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 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
For the Steak:
  • 1 lb. thinly sliced flank steak cut diagonally across the grain into thin strips
  • 2 1/2 tablespoons sesame oil divided
For the Vegetables:
  • 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 cloves garlic minced
  • 2 handfuls fresh baby spinach
  • for serving Rice, quinoa, or couscous

Equipment

  • Large skillet or wok
  • Measuring cups and spoons
  • Cutting board and knife
  • Spatula or Wooden Spoon

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add Garlic and Ginger - Stir in the grated ginger and minced garlic, cooking for an additional minute until fragrant.
  5. 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.
  6. Step 6: Add Spinach - Finally, fold in the fresh baby spinach, allowing it to wilt slightly in the heat of the skillet.
  7. 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.