Description
This Easy Pepper Steak recipe features thinly sliced flank steak sautéed with vibrant red and green bell peppers in a savory garlic-ginger soy sauce. Ready in just 25 minutes, it’s a quick and flavorful stir-fry that’s perfect for a nutritious weeknight dinner.
Ingredients
Scale
Vegetables
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
Meat
- 1 1/4 pounds flank steak, thinly sliced
Sauce and Seasonings
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1/4 cup soy sauce
- 1/4 cup chicken broth or water
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper, or more to taste
Oils
- 2 tablespoons vegetable oil (divided)
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, chicken broth (or water), brown sugar, cornstarch, and black pepper. Mix well and set aside.
- Cook the peppers: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the thinly sliced red and green bell peppers and sauté for 2-3 minutes until softened but still crisp. Remove the peppers from the pan and set aside on a plate.
- Brown the steak: Add the remaining tablespoon of vegetable oil to the same pan. Place the thinly sliced flank steak in the pan and cook for 2-3 minutes until the outside is browned but the inside remains slightly pink for tenderness.
- Add aromatics: Add minced garlic and ginger to the pan with the steak. Stir and cook for about 30 seconds until fragrant, enhancing the flavor of the dish.
- Combine and thicken: Return the sautéed peppers to the pan. Stir the prepared sauce mixture again to reincorporate the cornstarch, then pour the sauce over the steak and peppers. Cook while stirring until the sauce thickens and coats the ingredients evenly, about 1-2 minutes.
- Serve: Transfer the pepper steak to a serving dish and enjoy immediately with your choice of sides such as steamed rice or noodles.
Notes
- For a spicier kick, add a pinch of crushed red pepper flakes during cooking.
- Use low-sodium soy sauce to reduce salt content if preferred.
- Ensure the steak is sliced thinly against the grain for maximum tenderness.
- Chicken broth can be substituted with water or vegetable broth for a different flavor profile.
- Leftovers store well refrigerated for up to 2 days and reheat quickly in a skillet.
