Description
This Pepper Steak Stir Fry features thinly sliced flank steak cooked quickly with vibrant red and green bell peppers in a savory, slightly sweet soy-based sauce. It's a quick, flavorful dish perfect for a weeknight dinner that rivals your favorite takeout.
Ingredients
Scale
Protein and Vegetables
- 1 1/4 pounds flank steak (thinly sliced)
- 1 red bell pepper (cored, seeded and cut into strips)
- 1 green bell pepper (cored, seeded and cut into strips)
Aromatics and Seasoning
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- salt and pepper to taste
Sauce and Cooking Fat
- 1 tablespoon vegetable oil (divided use)
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Prepare the Peppers: Heat 1 teaspoon of vegetable oil over medium-high heat in a large pan. Add the red and green bell peppers and cook for 3-4 minutes until just tender. Remove peppers from the pan and set aside on a plate.
- Cook the Steak: Add the remaining vegetable oil to the pan. Season the thinly sliced flank steak with salt and pepper. Increase heat to high and add the steak to the pan, cooking for 5-6 minutes until lightly browned.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for 30 seconds to release their flavors.
- Combine Ingredients: Return the cooked peppers to the pan with the steak mixture.
- Make the Sauce: In a small bowl, whisk together the soy sauce, sugar, cornstarch, and 1/4 cup water until smooth.
- Simmer and Thicken: Pour the sauce mixture over the steak and peppers. Bring it to a simmer and cook for 2-3 minutes until the sauce thickens and coats the ingredients well.
- Serve: Remove from heat and serve the pepper steak stir fry immediately.
Notes
- Use flank steak thinly sliced against the grain for the best texture.
- Vegetable oil can be substituted with canola or peanut oil for high-heat cooking.
- Adjust soy sauce quantity based on your salt preference or use low-sodium soy sauce for a lighter version.
- Add sliced onions or mushrooms to the stir fry for extra flavor and texture.
- Serve over steamed rice or noodles to make it a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 277 kcal
- Sugar: 6 g
- Sodium: 687 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
