Description
Oven Pepper steak is a simple dump-and-go dinner that freezes well for those who like to do weekly meal prep. This Asian dish is meat-centric with subtle flavors of ginger and garlic.
Serve hot. This dish can be frozen or refrigerated and reheated in the oven, so it’s great for make-ahead meals.
Ingredients
- 2 Tablespoons Oil
- ½ whole Onion, Sliced
- 1 pound Pepper Steak
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 2 whole Bell Peppers, Julienned (any Color)
- FOR THE SAUCE:
- ¼ cups Coconut Aminos
- 1 Tablespoon Sherry
- 1 Tablespoon Mirin
- 2 Tablespoons Sesame Oil
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Chili Powder
- ½ teaspoons Ginger
- 2 cloves Garlic, Minced
- ½ cups Beef Stock
- ¼ cups Cornstarch
Preparation
Drizzle oil into a 9×13 roasting pan. Preheat oven to 350ºF.
Add onion slices evenly over the bottom of the pan. Evenly layer pepper steak, then sprinkle the salt and pepper over it.
Cover meat with a layer of the bell pepper strips.
In a separate bowl, whisk together all of the sauce ingredients. Pour the sauce evenly over the meat and peppers.
Cover pan with foil or a lid. Bake at 350ºF for 1 hour.
