Description
Easy Pepper Steak is a quick and flavorful stir-fry dish featuring tender flank steak and crisp bell peppers cooked in a savory garlic-ginger soy sauce. Ready in just 25 minutes, this recipe is perfect for a satisfying weeknight meal that doesn’t compromise on taste.
Ingredients
Scale
Vegetables
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
Meat
- 1 1/4 pounds flank steak, thinly sliced
Sauce & Seasoning
- 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
Oil
- 2 tablespoons vegetable oil, divided
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, chicken broth (or water), brown sugar, cornstarch, and black pepper. Stir well until the brown sugar and cornstarch are fully dissolved. Set this sauce mixture aside while you cook.
- Cook the peppers: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the thinly sliced red and green bell peppers and cook for 2-3 minutes until they soften but still retain some crunch. Remove the peppers from the pan to a plate and keep warm.
- Brown the steak: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the thinly sliced flank steak and cook for 2-3 minutes, stirring occasionally, until the steak is browned on the outside but still slightly pink inside.
- Add aromatics: Add the minced garlic and ginger to the pan with the steak. Stir and cook for about 30 seconds until fragrant and aromatic, being careful not to burn the garlic.
- Combine and thicken: Return the cooked bell peppers back into the pan with the steak. Stir the sauce mixture once more and pour it into the pan. Continue cooking, stirring frequently, until the sauce thickens and coats the steak and peppers evenly, about 1-2 minutes.
- Serve: Transfer the pepper steak to a serving dish and enjoy immediately, ideally with steamed rice or noodles.
Notes
- For best results, slice the flank steak thinly against the grain to ensure tenderness.
- You can substitute chicken broth with water for a lighter sauce.
- Adjust black pepper quantity according to your spice preference for a milder or more robust pepper flavor.
- This dish pairs well with steamed jasmine rice or sautéed noodles.
- To make it gluten-free, use gluten-free soy sauce or tamari.
