There’s something truly special about Sunday suppers. They are the perfect way to wrap up the weekend, bringing family and friends together around the dinner table. This week, we’re diving into a vibrant and flavorful dish that is sure to impress: 30-Minute Sriracha Pepper Steak. With its tender flank steak and colorful bell peppers, this dish is as delicious as it is quick to prepare. In just half an hour, you can serve up a meal that packs a punch—literally and figuratively—thanks to the sriracha hot sauce. Let’s jump into the details of this delightful recipe that will become a staple in your Sunday rotation.
Top Reasons to Make Sunday Suppers: 30-Minute Sriracha Pepper Steak
- Quick and Easy: With only 30 minutes from start to finish, this recipe is perfect for a busy Sunday.
- Flavor Packed: The combination of sriracha, garlic, and ginger creates a mouthwatering sauce that elevates your steak.
- Colorful and Nutritious: The vibrant bell peppers and fresh spinach not only add color to your plate but also provide essential nutrients.
- Versatile: This dish can be served over rice, quinoa, or couscous, making it adaptable to your preferences.
- Impressive Presentation: The bright colors and aroma of this dish will wow your guests.
Ingredients at a Glance
- 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 recommended for serving.
Tools & Equipment Needed
- Sharp Knife: For slicing the flank steak and vegetables.
- Cutting Board: To safely prepare your ingredients.
- Large Skillet or Wok: For stir-frying the steak and vegetables.
- Measuring Cups and Spoons: To accurately measure your ingredients.
- Spatula: For stirring and mixing the ingredients in the skillet.
Method: Sunday Suppers: 30-Minute Sriracha Pepper Steak
Step 1: Prepare the Sauce
In a small bowl, combine the minced garlic, brown sugar, soy sauce, water, balsamic vinegar, corn starch, and sriracha hot sauce. Whisk until smooth and set aside. This sauce is the star of your Sunday Suppers: 30-Minute Sriracha Pepper Steak, so make sure it’s well mixed.
Step 2: Sauté the Steak
In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the flank steak strips and sauté for about 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
Step 3: Cook the Vegetables
In the same skillet, add another 1/2 tablespoon of sesame oil. Toss in the sliced red, orange, and yellow bell peppers, along with the sliced red onion. Sauté for about 3-5 minutes until they are tender yet still crisp.
Step 4: Add Aromatics
To the vegetables, add the grated ginger and minced garlic. Sauté for an additional minute until fragrant.
Step 5: Combine and Simmer
Return the cooked flank steak to the skillet and pour the sauce over everything. Stir well to combine and let it simmer for about 2-3 minutes until the sauce thickens slightly.
Step 6: Stir in Spinach
Add the fresh baby spinach to the skillet, stirring until wilted, about 1 minute. This adds a pop of color and nutrients to your dish.
Step 7: Serve
Serve your Sriracha Pepper Steak over your choice of rice, quinoa, or couscous. Enjoy the vibrant flavors and the joy of a quick yet delicious Sunday supper.
Fresh Takes Through the Year
- In the summer, add fresh corn and zucchini for a seasonal twist.
- In the fall, swap out the bell peppers for seasonal vegetables like butternut squash.
- In winter, include hearty greens like kale or Swiss chard for added nutrition.
- For a lighter option, replace the flank steak with chicken or tofu.
Watch Outs & How to Fix
- Too Spicy: If the dish is too spicy for your taste, add a little more brown sugar or a splash of coconut milk to tone it down.
- Overcooked Steak: Make sure to keep an eye on the steak while cooking; overcooking can make it tough. Thin strips will cook quickly.
- Too Thick Sauce: If the sauce becomes too thick, add a splash of water to loosen it up while cooking.
- Vegetables Too Soft: If you prefer your vegetables with a bit more crunch, reduce the sauté time.
Cooling, Storing & Rewarming
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. You can also use the microwave for a quick reheat, though the skillet will help retain the texture of the vegetables and steak.
Quick Q&A
Can I use a different cut of meat?
Yes! While flank steak is recommended for its tenderness, you can also use sirloin or even chicken for a different flavor profile.
Can I make this dish vegetarian?
Absolutely! Substitute the flank steak with tofu or tempeh, and adjust the cooking time accordingly.
What can I serve with Sriracha Pepper Steak?
This dish pairs wonderfully with rice, quinoa, or couscous. You can also serve it alongside a refreshing salad.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
The Last Word
There you have it—a quick, flavorful, and colorful dish that is perfect for your Sunday supper. The Sunday Suppers: 30-Minute Sriracha Pepper Steak is not just a meal; it’s an experience that brings warmth and joy to your dining table. The blend of spices and fresh ingredients will have everyone asking for seconds, and the best part? It’s ready in a flash. So gather your loved ones, whip up this delicious dish, and make your Sunday evenings something to look forward to!
Sunday Suppers: 30-Minute Sriracha Pepper Steak
Ingredients
Equipment
Method
- In a small 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 sauté for about 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
- In the same skillet, add another 1/2 tablespoon of sesame oil. Toss in the sliced red, orange, and yellow bell peppers, along with the sliced red onion. Sauté for about 3-5 minutes until they are tender yet still crisp.
- To the vegetables, add the grated ginger and minced garlic. Sauté for an additional minute until fragrant.
- Return the cooked flank steak to the skillet and pour the sauce over everything. Stir well to combine and let it simmer for about 2-3 minutes until the sauce thickens slightly.
- Add the fresh baby spinach to the skillet, stirring until wilted, about 1 minute.
- Serve your Sriracha Pepper Steak over your choice of rice, quinoa, or couscous. Enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over medium heat for best texture.
- For a lighter option, replace the flank steak with chicken or tofu.
