Craving a quick and satisfying weeknight dinner? Look no further than this mouthwatering pepper steak stir-fry!
Tender strips of flank steak are paired with crisp bell peppers and onions. It’s all bathed in a savory-sweet, plate-licking-good sauce.
Serve it over a bed of steaming rice for a complete meal everyone will devour.
Who needs takeout when you can make this delicious pepper steak stir-fry at home?
Why You’ll Love This Pepper Steak Stir-Fry
Quick Preparation: This recipe can be whipped up in under 30 minutes. It’s perfect for busy weeknight dinners when time is of the essence.
Versatile: This delicious stir-fry pairs well with various sides. Steamed rice, noodles, or even a simple salad are fantastic options.
Minimal Cleanup: With just one pan required for cooking, this recipe minimizes post-dinner cleanup. Spend less time doing dishes!
Easy to Customize: The sauce and marinade can be adjusted to suit various tastes, allowing for flexibility in the recipe. For example, you can adjust the amount of red pepper flakes to change the level of spiciness.
Ingredients
- Flank Steak: The star of the show! It’s lean, flavorful, and perfect for stir-fries when sliced thin against the grain.
- Red and Green Bell Peppers: The classic combo adds sweetness and crunch to the dish.
- Onion, Garlic, and Ginger: This aromatic trio forms the flavor base. It’s savory, robust, and slightly spicy.
- Vegetable Oil: It has a high smoke point oil for quick, hot stir-frying without burning.
- Salt and Pepper: To enhance and balance all the flavors.
- Stir-Fry Sauce: It’s a blend of low-sodium soy sauce, beef broth, cornstarch, brown sugar, oyster sauce, sesame oil, and red pepper flakes. They combine to create a rich, slightly spicy, savory sauce.
How to Make Pepper Steak Stir-Fry
This stir-fry is so easy and only requires a few steps!
1. Prep the sauce. Whisk the soy sauce, beef broth, brown sugar, oyster sauce, sesame oil, and red pepper flakes in a small bowl. Dissolve the cornstarch in 2 tablespoons of cold water in a separate bowl. Then, stir the slurry into the sauce mixture until smooth. Set aside.
2. Marinate. Pour 3 tablespoons of the sauce over the sliced steak in a separate bowl. Let it marinate for at least 30 minutes.
3. Cook the veggies. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the peppers and onion, season with salt and pepper, and stir-fry for 3-5 minutes until tender. Transfer the vegetables to a plate.
4. Cook the steak. Increase the heat to high and add 1 tablespoon of oil to the pan. Add the marinated steak in a single layer and cook undisturbed for 1 minute to get a good sear. Stir-fry for an additional 1-2 minutes until mostly cooked through.
5. Add the aromatics. Add the garlic and ginger to the pan and stir-fry with the steak for 30 seconds until fragrant.
6. Combine. Return the peppers and onions to the pan. Give the sauce a quick stir, then pour it over the steak and vegetables. Stir-fry for 3-4 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
7. Serve. Serve the pepper steak stir-fry hot with steamed rice. Enjoy!
Tips for the Best Pepper Steak Stir-Fry
These tips will make your recipe truly takeout-worthy.
- Freeze it up. Place the steak in the freezer for 20-30 minutes before slicing to make it easy to cut into thin, even strips.
- Put in the prep work. Prepare all ingredients before starting, as the cooking process moves quickly. Slice the steak and vegetables into uniform pieces for even cooking.
- Get a step ahead. Mix up the sauce before cooking so it’s ready to add. This prevents the steak and veggies from overcooking while you make the sauce.
- Feelin’ hot! Stir-fry the ingredients over high heat. This creates a good sear on the steak and lightly chars the vegetables while keeping them crisp.
- Amp up the flavor. Add a splash of Shaoxing wine or dry sherry for an authentic Chinese flavor profile.
- Make it pretty. Top with toasted sesame seeds or sliced green onions for added flavor and presentation.
Variations and Serving Ideas
Here are a few tasty ways to switch things up.
- Veggie variations. Use different colors of bell peppers, add a sliced jalapeño for heat, include sliced carrots or baby corn, or substitute chicken or tofu for the steak.
- Switch up the steak. Sirloin steak, skirt steak, or beef tenderloin can be used instead of flank steak.
- Select your spice level. Adjust the amount of red pepper flakes to make it more or less spicy to your taste.
- Serve it your way. Serve the pepper steak stir-fry over steamed white or brown rice, lo mein noodles, or quinoa.
How to Store
Enjoy leftovers all week with these simple steps.
To Store: Transfer the cooled pepper steak stir-fry to an air-tight container and refrigerate for 3-4 days. The container should be well-sealed to maintain freshness and prevent odors from affecting other foods
.To Freeze: Place the cooled stir-fry in a freezer-safe container or resealable plastic bag. Removing as much air as possible before sealing. Freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Heat leftovers in a skillet over medium heat, stirring occasionally, until warm. Or, microwave it in a covered microwave-safe dish in 30-second intervals. Stir between each interval.
Pepper Steak Stir-Fry
4
servings10
minutes15
minutes446
This pepper steak-stir fry is like having takeout right at home! It’s savory, sweet, and bursting with incredible flavor.
Ingredients
1 1/2 pounds flank steak, thinly sliced against the grain
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 medium onion, cut into thick slices
2 teaspoons garlic, minced
1 teaspoon ginger, minced
2 tablespoons vegetable oil, divided
Salt and pepper, to taste
- For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon sesame oil
1/4 teaspoon red pepper flakes
Instructions
- Whisk the soy sauce, beef broth, brown sugar, oyster sauce, sesame oil, and red pepper flakes in a small bowl. Dissolve the cornstarch in 2 tablespoons of cold water in a separate bowl. Then, stir the slurry into the sauce mixture until smooth. Set aside.
- Pour 3 tablespoons of the sauce over the sliced steak in a separate bowl. Let it marinate for at least 30 minutes.
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the peppers and onion, season with salt and pepper, and stir-fry for 3-5 minutes until tender. Remove the vegetables to a plate.
- Increase the heat to high and add 1 tablespoon of oil to the pan. Add the marinated steak in a single layer and cook undisturbed for 1 minute to get a good sear. Stir-fry for an additional 1-2 minutes until mostly cooked through.
- Add the garlic and ginger to the pan and stir-fry with the steak for 30 seconds until fragrant.
- Return the peppers and onions to the pan. Give the sauce a quick stir, then pour it over the steak and vegetables. Stir-fry for 3-4 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
- Serve the pepper steak stir-fry hot with steamed rice. Enjoy!
Notes
- Freeze the steak for 30 minutes before slicing to make it easier to cut into thin, even pieces.
- Prepare all ingredients before starting, as the cooking process moves quickly.
- Ensure the pan and oil are piping hot before adding the steak to get a nice sear.
