Spicy Pepper Steak “Take-Out” Recipe



  • ¼ cups soy sauce
  • 2 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha sauce (more if desired)
  • 3 tablespoons coconut oil
  • 4 tablespoons canola oil
  • 1 medium red onion, thinly sliced
  • 1 lb thinly sliced fajita beef



  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 zucchini, halved and sliced
  • 1 tablespoon cornstarch
  • ¼ cup chopped cilantro


  1. In a bowl combine all marinade ingredients, whisk together until well combined. Combine beef and marinade in a resealable bag. Mix together until beef is evenly coated with marinade. Refrigerate for 30 minutes or overnight.
  2. Heat a large skillet over medium-high heat. Add beef with marinade and vegetables to skillet, sauté for 10 minutes or until beef begins to brown. In a small cup combine cornstarch and ¼ cup of water, whisk together until smooth. Add to beef, bring to a simmer until the sauce begins to thicken. Toss with cilantro.
  3. Serve beef with white rice or rice noodles.

Source: The Noshery