Trust me on this one. If you want the more tender pepper steak you’ve ever made at home, this recipe is it. His fast, impertinentand I give you just enough tips to make it work on a busy night!
Read this before ordering takeout
- It actually turns out tender! No chewy steak, no questions about what went wrong. My pepper steak recipe just works.
- That’s pretty fast for a weeknight! Simple ingredients and straightforward steps, and the flavor is just like takeout, maybe even better!
- The sauce is so good! The kind where you want extra rice because you definitely won’t let it go to waste.
Ingredients for pepper steak
- Steak:You don’t have to use flank steak; you could use sirloin, round steak, or skirt.
- Pepper: Use your favorite color of peppers or add some of your favorite veggies.
How to make pepper steak stir fry
This easy 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 to serve it with rice and some garlic edamame!
- Cook the peppers: In a medium-sized skillet or wok over medium-high heat, add the oil. Add the red pepper and green pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
- Cook the steak: Raise the heat and add the sliced flank steak. Brown the meat for about 2 minutes. Reduce heat to medium-high and continue to cook until no longer pink, about 3 minutes.
- Prepare the sauce: In a small bowl, whisk the minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
- Combine: Add the cooked peppers back to the pan, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce begins to thicken. Garnish with green onions, if desired, then serve pepper steak over rice.
Alyssa’s expert advice
Slicing the Steak: To obtain a tender steak, always slice the meat against the grain. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.
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Pepper steak
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Ingredients
Peppers and Steak
- 2 spoons vegetable oil
- 1 chopped red pepper cut into 1-inch cubes or strips
- 1 chopped green pepper cut into 1-inch cubes or strips
- 1 ½ lbs sliced flank steak cut into strips against the grain
Sauce
- 3 cloves minced garlic
- ¼ cup packaged brown sugar packed
- ½ cup I’m willow low in sodium
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 table spoon corn starch
Instructions
-
In a medium skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 red pepper chopped AND 1 green pepper chopped and cook for 1-2 minutes until tender. Remove and set aside on a plate.
-
Raise the heat to high and add 1 1/2 pound sliced flank steak. Brown the meat for about 2 minutes. Reduce 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 of garlic minced, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground gingerAND 1 tablespoon cornstarch.
-
Return the cooked peppers to the pan, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce begins to thicken. Serve over rice.
Video
Notes
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Heating: Reheat in the microwave or on the stovetop until thoroughly heated.
- Freezer: Freeze leftovers in an airtight, freezer-safe container for up to 3 months.
Nutrition
Side dishes to pair with your pepper steak
Easy
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Recipe skill levels
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