Dump-and-Bake Chinese Pepper Steak
This Dump-and-Bake Chinese Pepper Steak is an easy and healthy sheet pan dinner recipe that comes together with just 10 minutes of prep! Author: Blair Lonergan Recipe Type: Chinese Total Time: 25 minutes
Prep time:
Cook time:
Serving size: 4
Calories per serving: 279
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 279
1/2 cup soy sauce
4 teaspoons minced fresh garlic
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3/4 - 1 pound boneless beef sirloin steaks, sliced into thin strips
1 green bell pepper, seeded and sliced
2 red bell peppers, seeded and sliced
1 sweet onion, sliced
2 teaspoons sesame seeds
cooked rice, optional for serving
sliced green onions, optional for granish
Directions:
Preheat oven to 450 degrees F. Spray a large, rimmed baking sheet with cooking spray (if desired, line with foil first for easy cleanup). Set aside.
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger, and pepper. Set aside.
Place beef, bell peppers, and onion in a single layer on the prepared baking sheet.
Pour half of the sauce (about 1/3 cup) over top and toss to coat.
Roast beef and vegetables for 10-14 minutes, or until beef is cooked to desired doneness (about 145 degrees F for medium-rare). Toss with reserved sauce.
Garnish with sesame seeds and sliced green onions. Serve over rice, if desired.
Source: theseasonedmom.com
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger, and pepper. Set aside.
Place beef, bell peppers, and onion in a single layer on the prepared baking sheet.
Pour half of the sauce (about 1/3 cup) over top and toss to coat.
Roast beef and vegetables for 10-14 minutes, or until beef is cooked to desired doneness (about 145 degrees F for medium-rare). Toss with reserved sauce.
Garnish with sesame seeds and sliced green onions. Serve over rice, if desired.
Source: theseasonedmom.com