Blackstone Pepper Steak
This Blackstone Pepper Steak is a quick, budget-friendly dinner made with simple ingredients. It cooks fast on the griddle and is perfect for busy weeknights.
Servings: 4
Calories: 349kcal
Cost: $14.57 Recipe, $3.64 per Serving
Ingredients
For the Beef & Vegetables:
- 1½ lbs flank steak ($8.96), thinly sliced against the grain
- 1 small onion ($0.44), sliced
- 1 red bell pepper ($1.98), sliced
- 1 green bell pepper ($0.78), sliced
- 2 tsp minced garlic ($0.30)
- 1 tbsp cooking oil ($0.05), avocado, vegetable, or sesame
- ½ tsp black pepper ($0.05)
- ¼ tsp ground ginger ($0.10)
- For the Sauce:
- ½ cup soy sauce ($0.42)
- 2 tbsp sugar ($0.10)
- ¼ cup cold water ($0.20)
- 2 tbsp cornstarch ($0.45)
For Serving:
- Cooked white rice ($0.45)
- Sesame seeds ($0.25)
- Sliced green onions ($0.49)
Instructions
- Preheat the Blackstone to medium-high heat (about 400°F) and add 1 tablespoon cooking oil to lightly coat the surface.
- Add 1 small sliced onion, 1 sliced red bell pepper, and 1 sliced green bell pepper to the griddle. Cook for 2–3 minutes, stirring occasionally until slightly tender. Move the vegetables to the cooler side of the griddle.
- Spread 1½ pounds thinly sliced flank steak on the hot side of the griddle in a single layer. Season with ½ teaspoon black pepper and ¼ teaspoon ground ginger. Cook for 2–3 minutes, flipping occasionally until browned.
- Move the vegetables back with the steak. Add 2 teaspoons minced garlic and cook for about 30 seconds, stirring until fragrant.
- In a bowl, whisk together ½ cup soy sauce, 2 tablespoons sugar, ¼ cup cold water, and 2 tablespoons cornstarch until smooth.
- Pour the sauce over the steak and vegetables. Toss everything together and cook for 1–2 minutes until the sauce thickens and coats the meat.
- Serve hot over cooked white rice and garnish with sesame seeds and sliced green onions if desired. Enjoy!
Notes
Slice the steak thin and against the grain for maximum tenderness.
Keep the vegetables slightly crisp for the best texture. Use two heat zones on the Blackstone so the veggies don’t overcook.
Nutrition
Calories: 349kcal | Carbohydrates: 18g | Protein: 41g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1714mg | Potassium: 812mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1044IU | Vitamin C: 65mg | Calcium: 59mg | Iron: 4mg
