Pepper Steak Ponzu
Experience a burst of bold umami and zesty brightness with Pepper Steak Ponzu! This quick and flavorful stir-fry features tender strips of sirloin steak marinated in a tangy, homemade ponzu sauce crafted from soy sauce, fresh lemon juice, rice vinegar, and a touch of garlic and sugar. Paired with vibrant bell peppers, onion, and fragrant ginger, this dish offers a perfect balance of savory, sweet, and tangy flavors. A quick cornstarch slurry thickens the sauce, transforming it into a luscious glaze that clings to the steak and vegetables. Ready in just 35 minutes, Pepper Steak Ponzu is the ultimate weeknight dinner—serve it over steamed rice or noodles, and garnish with green onions and sesame seeds for a gorgeous and satisfying plate. Perfect for anyone craving a Japanese-inspired twist on classic pepper steak!
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Recipe Information
Ingredients
- 450 grams sirloin steak
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 medium, minced garlic clove
- 1 teaspoon black pepper
- 2 tablespoons sesame oil
- 1 medium, sliced red bell pepper
- 1 medium, sliced green bell pepper
- 1 medium, thinly sliced onion
- 1 teaspoon, grated fresh ginger
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 stalks, sliced (for garnish) green onions
- 1 teaspoon (optional, for garnish) white sesame seeds
Instructions
Slice the sirloin steak into thin strips, about 1/4 inch thick, against the grain for tenderness.
In a small bowl, combine the soy sauce, lemon juice, rice vinegar, sugar, and minced garlic. Mix well to create the ponzu sauce and set aside.
In a separate bowl, toss the steak strips with black pepper and half of the ponzu sauce. Let it marinate for 10 minutes while you prepare the vegetables.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated steak strips in batches and sear for 1-2 minutes per side until browned but not fully cooked. Remove and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Toss in the red bell pepper, green bell pepper, onion, and grated ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix the cornstarch with water until fully dissolved. Stir this mixture into the remaining ponzu sauce to create a slurry.
Return the cooked steak strips to the skillet with the vegetables. Pour the ponzu slurry over the mixture and stir well to coat everything evenly.
Cook for an additional 2-3 minutes, allowing the sauce to thicken and the steak to finish cooking.
Serve immediately, garnished with sliced green onions and sesame seeds if desired. Pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 21.0 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
