Description
A quick and savory Pepper Steak Stir Fry featuring tender flank steak and vibrant bell peppers cooked in a flavorful soy-based sauce. Perfect for a satisfying weeknight dinner, this recipe combines the umami of soy with the freshness of peppers, all cooked in a single pan for easy cleanup.
Ingredients
Units
Scale
Meat & Vegetables
- 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
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Prepare Pan & Vegetables: Heat 1 teaspoon of vegetable oil over medium-high heat in a large skillet or wok. Add the bell peppers and cook for 3-4 minutes until just tender. Remove the peppers from the pan and set aside.
- Cook Steak: Add the remaining oil to the pan. Season the sliced flank steak with salt and pepper, then increase the heat to high. Add the steak to the pan and cook for 5-6 minutes until lightly browned and cooked through.
- Add Aromatics: Add minced garlic and ginger to the steak in the pan, and cook for about 30 seconds, stirring constantly to avoid burning.
- Combine Vegetables and Steak: Return the cooked peppers to the pan with the steak mixture.
- Prepare Sauce: In a small bowl, whisk together soy sauce, sugar, water, and cornstarch until smooth.
- Simmer and Thicken: Pour the sauce into the pan. Bring to a simmer and cook for 2-3 minutes, stirring frequently until the sauce thickens and coats the ingredients evenly. Serve hot.
Notes
- Feel free to substitute with other colorful vegetables like snap peas or mushrooms for variety.
- Ensure the steak is sliced very thinly against the grain for maximum tenderness.
- For added flavor, garnish with chopped green onions or sesame seeds before serving.
- Adjust the soy sauce for a less salty version, if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
