Black Pepper Angus Steak
This black pepper Angus steak recipe is made with wok-seared Angus steak and tender veggies swimming in a peppery sauce. Ready in 20 minutes!
Servings 4 servings
Calories 269kcal
Ingredients
- 1 pound Angus steak sliced against the grain
- 1/4 cup soy sauce
- 1/3 cup dry sherry * See notes
- 1/3 cup beef broth
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
- 2 tablespoons cornstarch
- 3 bell peppers sliced
- 1 medium onion sliced
- 2 cloves garlic minced
- 2 teaspoons ginger minced
- 1 tablespoon oil to fry
Instructions
- In a mixing bowl, add the sliced beef, soy sauce, dry sherry (or apple cider vinegar), beef broth, sesame oil, sugar, ground black pepper, and cornstarch. Let it sit for 10 minutes or marinate for up to 24 hours.
- Add oil to a wok or non-stick pan and place it over medium heat. Once hot, add the beef (reserve the remaining sauce) and sear on all sides. Remove from the pan.
- Clean the pan, add more oil, then add the bell peppers and onions. Saute for 3-4 minutes, before removing them off the heat and adding them to the beef.
- Return the wok to the heat and let it start to smoke. Once smoking, add the seared steak, vegetables, garlic, and ginger. Cook for several minutes, then toss through the leftover sauce from the beef. Cook everything together for 1-2 more minutes.
- Remove the stir-fry off the heat and serve immediately.
Notes
TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
TO FREEZE: Let the beef cool completely, then transfer to a freezer-safe container and freeze for up to six months.
TO REHEAT: Microwave leftovers in 30-second intervals until warm or in a skillet over medium heat.
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 15g | Protein: 28g | Fat: 10g | Sodium: 951mg | Potassium: 701mg | Fiber: 3g | Vitamin A: 2803IU | Vitamin C: 117mg | Calcium: 52mg | Iron: 3mg | NET CARBS: 12g