Sliced Pepper Steak with Dancing Queen Hot Sauce

Sliced Pepper Steak with Dancing Queen Hot Sauce

Ingredients

  • 1/4 c. reduced-sodium soy sauce
  • 2 tbsp. rice wine vinegar
  • 2 tbsp Dancing Queen Hot Sauce
  • 4 tsp. packed light brown sugar
  • 1 tbsp. cornstarch
  • 2 tbsp. vegetable oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. flank steak, thinly sliced against the grain
  • 1 green bell pepper, seeds and ribs removed, thinly sliced
  • 1 red bell pepper, seeds and ribs removed, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tbsp. finely chopped peeled ginger
  • Cooked white rice, for serving

Directions


In a medium bowl, whisk soy sauce, vinegar, brown sugar, Dancing Queen, and cornstarch until combined.


In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.


In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce. Cook, stirring, until sauce is glossy, about 2 minutes more.


Divide rice among plates. Spoon steak mixture over.

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