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Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!
Read This Before You Order Takeout
- It actually turns out tender! No chewy steak, no wondering what went wrong. My pepper steak recipe just works.
- It’s fast enough for a weeknight! Simple ingredients and straightforward steps, and it tastes just like take-out, maybe even better!
- The sauce is so good! The kind you want extra rice for because you’re definitely not letting it go to waste.
Pepper Steak Ingredients
- Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
- Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.
How to Make Pepper Steak Stir-Fry
This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!
- Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
- Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
- Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
- Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice.
Alyssa’s Pro Tip
Slicing the Steak: Always slice the meat against the grain for tender steak. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.
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In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
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Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
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In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
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Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice.
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Reheating: Reheat in the microwave or on the stovetop until heated through.
- Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.
Calories: 407kcalCarbohydrates: 21gProtein: 40gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 102mgSodium: 1717mgPotassium: 790mgFiber: 1gSugar: 16gVitamin A: 1042IUVitamin C: 63mgCalcium: 63mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Sides to Go with Your Pepper Steak
This story originally appeared on TheRecipeCritic
