Tangy Round Steak Strips
Elevate your weeknight meals with this irresistible recipe for Tangy Round Steak Strips, a perfect balance of bold flavors and vibrant colors. Tender strips of marinated round steak are sautéed to perfection alongside crisp bell peppers and onions, all coated in a luscious, tangy sauce made with soy sauce, honey, Worcestershire sauce, and apple cider vinegar. A hint of ground ginger and fresh garlic adds depth, while a quick cornstarch slurry ensures the sauce clings beautifully to every bite. Ready in just 35 minutes of active cooking and preparation time, this dish is an ideal blend of savory, sweet, and tangy, perfect for serving over fluffy white rice or enjoyed on its own. It’s easy, wholesome, and packed with flavor—a must-try for family dinners or meal prep!
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Recipe Information
Ingredients
- 1.5 pounds Round steak
- 0.25 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 2 cloves Minced garlic
- 0.5 teaspoons Ground ginger
- 1 tablespoons Cornstarch
- 0.25 cup Water
- 2 tablespoons Vegetable oil
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 0.5 medium Yellow onion
- 2 stalks Green onions (optional, for garnish)
- 3 cups Cooked white rice (optional, for serving)
Instructions
Trim excess fat from the round steak and slice it into thin strips, approximately 1/4 inch thick.
In a medium bowl, combine soy sauce, Worcestershire sauce, honey, apple cider vinegar, minced garlic, and ground ginger. Mix well to create the marinade.
Place the steak strips into the bowl with the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
While the steak is marinating, prepare vegetables by slicing the green and red bell peppers into thin strips and chopping the yellow onion into slices. Set aside.
In a small bowl, mix the cornstarch and water to form a slurry. This will be used to thicken the sauce later.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
Add the marinated steak strips (reserving the marinade) to the skillet in batches to avoid overcrowding. Sear each batch for 2-3 minutes per side until browned and cooked through. Remove the steak and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced bell peppers and onion, cooking for 4-5 minutes until they are tender-crisp.
Return the cooked steak strips to the skillet. Pour the reserved marinade over the steak and vegetables, bringing it to a simmer.
Stir the cornstarch slurry into the skillet, mixing well. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.
Remove from heat and garnish with sliced green onions if desired.
Serve hot over cooked white rice or enjoy as is. Enjoy your tangy round steak strips!
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5464 mg | 238% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 50.1 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 4476 mg | 95% | |
*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.
