Description
This Pepper Steak Stir Fry is a quick and flavorful dish that combines tender sliced flank steak with colorful bell peppers in a savory soy-based sauce. Perfect for a weeknight dinner, it comes together in just 30 minutes, delivering a satisfying and wholesome meal.
Ingredients
Units
Scale
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
Meat
- 1 1/4 pounds flank steak, thinly sliced
Aromatics & Seasonings
- 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
- 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 bell peppers 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 oil to the pan. Season the sliced flank steak with salt and pepper. Increase the heat to high, then add the steak to the pan. Cook for 5-6 minutes, stirring occasionally, until lightly browned and cooked through.
- Add Aromatics: Add minced garlic and ginger to the pan with the steak. Cook for 30 seconds until fragrant.
- Combine Peppers and Steak: Return the cooked peppers to the pan with the steak and aromatics, mixing well.
- 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 over medium heat and cook for 2-3 minutes until the sauce is thickened and glossy.
- Serve: Serve hot over steamed rice or noodles, garnished if desired.
Notes
- You can substitute other bell peppers like yellow or orange for variety.
- For a health-conscious version, use low-sodium soy sauce and reduce the sugar.
- Ensure the steak is sliced very thinly against the grain for optimal tenderness.
- This dish can be made ahead and reheated gently; however, the peppers may lose some crispness.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
