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Asian Pepper Steak Stir Fry - colorful and delicious meal

ASIAN PEPPER STEAK STIR FRY

This mouth watering Asian Pepper Steak recipe is a perfect weeknight meal you can prepare for your family at any time and still feel good about eating it because it’s made with healthier ingredients!
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Course: Entree
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 332kcal
Author: Mariam E.

Ingredients

  • 2 Pieces of Angus Premium Choice NY Strip Steak Thick Cut
  • 1 Cup Sugar Snap Peas
  • 1 Cup Thinly Sliced Carrots
  • 1 Red Bell Pepper thinly sliced
  • 1 Yellow Bell Pepper thinly sliced
  • 1 tbsp Great Value Organic Extra Virgin Olive Oil
  • 1 cup of sliced baby mushrooms
  • Sesame Seeds optional
  • MARINADE
  • 1 cup of fresh squeezed orange juice
  • 1 tbsp Great Value Organic Extra Virgin Olive Oil
  • 2 tbsp Great Value low-Sodium Soy Sauce
  • 2 tbsp Great Value Organic Honey
  • 1 tbsp Great Value Organic Ginger Powder
  • 1 tbsp corn starch
  • 2 tbsp fresh garlic minced
  • 1 ½ tsp salt

Instructions

  • Thinly slice your steak into two inch strips and set aside
  • Prepare the marinade by mixing all the marinade ingredients together. Add them to the steak strips and toss around until they are well coated. Marinate for up to 1 hour.
  • Prepare the vegetables.
  • Heat a skillet up on medium to high heat and add 1 Tbsp of olive oil. Sauté the beef strips for about 2 minutes on each side. Do not over crowd the skillet. Sauté them in two batches until they’re browned and crispy. Do not overcook. Set the meat aside. Save remainder of the extra marinade left in the bowl.
  • Clean up the skillet and heat another 1 tbsp of olive oil.
  • Sauté the peppers and carrots for 3-4 minutes unit tender then add the sugar snap peas and mushrooms. Continue sautéing the vegetables for another 2 minutes.
  • Add the steak and extra marinade and cook everything together for 2-3 minutes.
  • Remove and serve.
  • Optional: sprinkle some sesame seeds for garnishing.

Notes

  • You can save yourself time by slicing and marinating the steak the night before.
  • I like to let the beef marinate in the fridge for about an hour. This way the meat absorbs all the flavor from the marinade.
  • Make sure to prep all your ingredients ready before you start cooking, things will move quick once you fire up the pan!
  • Do not over crowd the skillet. Sauté them in two batches until they’re browned and crispy.
  • Your ingredients will cook fast, to ensure that everything is cooked evenly, stir constantly.
  • Get colorful with your veggies! I love grabbing vegetables of all colors. Just like the rainbow, it just looks so great. If I use sugar snap peas, for example, I don’t go for green peppers. I will go for peppers with other colors like red or yellow. And if I use carrots, for example, I don’t go with orange peppers.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 7.7g | Protein: 54g | Fat: 10g | Saturated Fat: 2.9g | Sodium: 360.7mg | Sugar: 3.4g
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