Sunday Suppers: 30-Minute Sriracha Pepper Steak
When it comes to Sunday suppers, there’s nothing quite like a dish that combines bold flavors, vibrant colors, and a quick cooking time. This 30-Minute Sriracha Pepper Steak checks all the boxes, making it the perfect choice for families and friends gathered around the dinner table. With a harmonious blend of tender flank steak, colorful bell peppers, and a delightful kick from sriracha, this dish is sure to impress even the pickiest eaters. Plus, it all comes together in just thirty minutes, leaving you plenty of time to enjoy the company of your loved ones.
Why It’s Crowd-Pleasing
The beauty of this 30-Minute Sriracha Pepper Steak lies in its ability to cater to a variety of tastes. The sweetness of the bell peppers balances the heat from the sriracha, creating a perfect harmony that makes this dish irresistible. And if you’re serving a crowd, this recipe is easily scalable. Whether you’re hosting a family gathering or a casual dinner with friends, everyone will be coming back for seconds. Plus, it’s a one-pan meal, which means less cleanup, leaving you more time to relax and enjoy your Sunday evening.
Your Shopping Guide
Before you get cooking, here’s what you’ll need to whip up this delectable dish:
- 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
Essential Tools for Success
Having the right tools can make all the difference. Here are the essentials you’ll need:
- Large skillet or wok – for even cooking and easy stirring.
- Sharp knife – for slicing the steak and vegetables.
- Cutting board – to keep your workspace organized.
- Measuring cups and spoons – to ensure the perfect balance of flavors.
- Spatula or tongs – for flipping and mixing ingredients.
Sunday Suppers: 30-Minute Sriracha Pepper Steak: From Prep to Plate
Ready to dive into your 30-Minute Sriracha Pepper Steak? Follow these simple steps for a delicious meal.
Step 1: Prepare the Sauce
In a mixing bowl, combine the minced garlic, brown sugar, soy sauce, water, balsamic vinegar, corn starch, and sriracha hot sauce. Whisk until smooth and set aside.
Step 2: Cook the Steak
In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the flank steak strips and cook for about 2-3 minutes, or until browned. Remove the steak from the skillet and set aside.
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 red onion. Sauté for 3-4 minutes until they start to soften.
Step 4: Add Flavor
Stir in the grated ginger and minced garlic, cooking for an additional minute until fragrant.
Step 5: Combine Everything
Return the cooked flank steak to the skillet. Pour in the prepared sauce and stir well. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the steak and vegetables beautifully.
Step 6: Toss in the Spinach
Finally, add the fresh baby spinach and stir until just wilted. Remove from heat.
Step 7: Serve and Enjoy
Serve the 30-Minute Sriracha Pepper Steak over a bed of rice, quinoa, or couscous. Enjoy the burst of flavors and the delightful textures!
Fit It to Your Goals
This 30-Minute Sriracha Pepper Steak is not only delicious but can also be tailored to fit various dietary preferences:
- For a low-carb option, serve it over sautéed zucchini noodles instead of rice.
- To add more veggies, include snap peas or broccoli in the stir-fry.
- For a vegetarian version, substitute the flank steak with tofu or tempeh.
- Adjust the level of sriracha to suit your spice tolerance; less for a milder dish, more for a fiery kick.
Slip-Ups to Skip
While making this dish, there are a few common pitfalls to avoid:
- Don’t overcook the flank steak; it should remain tender and juicy.
- Be careful with the sriracha; start with less if you’re unsure of the heat level.
- Ensure your pan is hot enough before adding the steak to get a good sear.
- Do not skip the cornstarch; it’s essential for thickening the sauce.
Prep Ahead & Store
This recipe is perfect for meal prep! Here’s how you can make it easier for busy weeks:
Chop all your vegetables in advance and store them in airtight containers in the fridge. You can also marinate the steak overnight in the sauce for deeper flavor. The cooked 30-Minute Sriracha Pepper Steak can be stored in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, and serve over fresh rice or grain.
Helpful Q&A
Can I use a different cut of beef?
Yes, you can use sirloin or skirt steak if flank steak is unavailable. Just ensure it is sliced thinly for quick cooking.
What can I substitute for soy sauce?
If you’re looking for a gluten-free option, tamari is a great substitute for soy sauce. Coconut aminos can also work well for a slightly different flavor profile.
How spicy is this dish?
The level of spiciness depends on how much sriracha you use. Start with the recommended amount and adjust according to your taste preferences.
Can I make this vegetarian?
Absolutely! Replace the flank steak with firm tofu or tempeh, and adjust the cooking time accordingly.
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In closing, the 30-Minute Sriracha Pepper Steak is a delightful addition to your Sunday supper lineup. It’s quick, flavorful, and can easily be customized to suit your family’s preferences. Gather your loved ones around the table, and enjoy this vibrant meal that’s sure to become a new favorite. Happy cooking!
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Sunday Suppers: 30-Minute Sriracha Pepper Steak
Ingredients
Equipment
Method
- In a mixing bowl, combine the minced garlic, brown sugar, soy sauce, water, balsamic vinegar, corn starch, and sriracha hot sauce. Whisk until smooth and set aside.
- In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the flank steak strips and cook for about 2-3 minutes, or until browned. Remove the steak from the skillet and set aside.
- 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 red onion. Sauté for 3-4 minutes until they start to soften.
- Stir in the grated ginger and minced garlic, cooking for an additional minute until fragrant.
- Return the cooked flank steak to the skillet. Pour in the prepared sauce and stir well. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the steak and vegetables beautifully.
- Finally, add the fresh baby spinach and stir until just wilted. Remove from heat.
- Serve the 30-Minute Sriracha Pepper Steak over a bed of rice, quinoa, or couscous. Enjoy the burst of flavors and the delightful textures!
Notes
- Chop all your vegetables in advance and store them in airtight containers in the fridge.
- Marinate the steak overnight in the sauce for deeper flavor.
- The cooked dish can be stored in the refrigerator for up to three days.
