Description
This Easy Pepper Steak recipe features tender flank steak and colorful bell peppers cooked in a savory garlic-ginger soy sauce. Ready in just 25 minutes, it’s a quick and flavorful stir-fry perfect for a weeknight dinner.
Ingredients
Scale
Steak and Vegetables
- 2 tablespoons vegetable oil (divided)
- 1 medium red bell pepper (thinly sliced)
- 1 medium green bell pepper (thinly sliced)
- 1 1/4 pounds flank steak (thinly sliced)
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth (or water)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper (or more to taste)
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, chicken broth, brown sugar, cornstarch, and black pepper. Mix well and set aside.
- Cook the peppers: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the sliced red and green bell peppers and cook for 2-3 minutes until they soften slightly. Remove the peppers from the pan and set aside on a plate.
- Cook the steak: Add the remaining tablespoon of vegetable oil to the pan. Add the thinly sliced flank steak and cook for 2-3 minutes until browned on the outside but still slightly pink inside, ensuring it stays tender.
- Add aromatics: Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant to release their flavors.
- Combine and thicken: Return the cooked bell peppers to the pan. Stir the prepared sauce mixture one more time and pour it over the steak and peppers. Cook, stirring frequently, until the sauce thickens and coats the ingredients evenly.
- Serve: Transfer the pepper steak to a serving dish and enjoy immediately, perfect alongside steamed rice or noodles.
Notes
- Thinly slicing the flank steak against the grain helps keep the meat tender.
- Adjust black pepper quantity to your taste preference for more or less heat.
- You can substitute chicken broth with water to keep it lighter.
- To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
