Description
This Pepper Steak Stir Fry recipe combines tender flank steak and vibrant bell peppers sautéed with garlic and ginger, all coated in a savory, slightly sweet soy-based sauce. Ready in just 30 minutes, it’s a quick and flavorful dish perfect for a weeknight dinner served over steamed rice or noodles.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil, divided
- 1 red bell pepper, cored, seeded, and cut into strips
- 1 green bell pepper, cored, seeded, and cut into strips
- 1 1/4 pounds flank steak, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
Sauce Ingredients
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Heat Oil: Heat 1 teaspoon of vegetable oil over medium-high heat in a large pan or skillet until shimmering.
- Cook Peppers: Add the sliced red and green bell peppers to the pan and cook for 3-4 minutes until they are just tender and slightly charred. Remove the peppers from the pan and set aside.
- Cook Steak: Add the remaining vegetable oil to the pan. Season the thinly sliced flank steak with salt and pepper. Increase heat to high, then add the steak to the pan. Cook for 5-6 minutes, stirring occasionally, until the steak is lightly browned and cooked through.
- Add Aromatics: Add minced garlic and ginger to the pan with the steak. Cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- Combine Peppers and Steak: Return the cooked bell peppers to the pan and mix well with the steak and aromatics.
- Prepare Sauce: In a small bowl, whisk together soy sauce, sugar, water, and cornstarch until smooth and fully combined.
- Simmer and Thicken: Pour the prepared sauce into the pan with the steak and peppers. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently, until the sauce has thickened and become glossy.
- Serve: Serve the pepper steak stir fry hot over steamed rice or noodles. Garnish as desired and enjoy immediately.
Notes
- Thinly slicing the flank steak against the grain ensures tenderness.
- Adjust sugar in the sauce to control sweetness level.
- For a gluten-free option, use tamari instead of soy sauce.
- Add sliced onions or mushrooms for extra vegetables.
- Cook peppers just until tender to keep their crisp texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
