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Sunday Suppers: 30-Minute Sriracha Pepper Steak

This 30-Minute Sriracha Pepper Steak is a vibrant, spicy, and quick dish perfect for busy weekends and family dinners.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Easy, Quick, Spicy, Stir Fry, Weeknight
Servings: 4 servings

Ingredients

  • 1 clove garlic minced
  • 1/2 tablespoon brown sugar
  • 1/3 cup soy sauce use low-sodium if preferred
  • 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
  • 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 cloves garlic minced
  • 2 handfuls fresh baby spinach
  • Rice, quinoa, or couscous recommended for serving

Instructions

  • In a small bowl, combine the minced garlic, brown sugar, soy sauce, water, balsamic vinegar, corn starch, and Sriracha hot sauce. Whisk until well blended and set aside.
  • In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Once hot, add the flank steak strips. Cook for about 2-3 minutes, stirring occasionally, until the steak is browned and cooked through. Remove the steak from the skillet and set it aside.
  • In the same skillet, add the remaining 1/2 tablespoon of sesame oil. Add the sliced red, orange, and yellow bell peppers, along with the sliced red onion. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
  • Add the grated ginger and minced garlic to the skillet with the vegetables. Stir well and cook for another minute until fragrant.
  • Return the cooked steak to the skillet with the vegetables. Pour in the prepared sauce and toss everything together. Cook for an additional 2-3 minutes until the sauce thickens and coats the steak and vegetables.
  • Finally, stir in the fresh baby spinach and cook for just 1 minute until wilted. Remove from heat.
  • Serve the Sriracha pepper steak over a bed of rice, quinoa, or couscous. Enjoy your colorful and flavorful Sunday supper!

Equipment

  • Large Skillet or Wok
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon
  • Small Bowl

Notes

  • Have all ingredients prepped before cooking to ensure quick and smooth preparation.
  • Adjust the amount of Sriracha to suit your preferred spice level.
  • Try substituting flank steak with chicken, shrimp, or tofu for variety.
  • Use tamari or coconut aminos to make this recipe gluten-free.
  • Freeze leftovers in an airtight container for up to 3 months; reheat gently on the stove.