Description
This quick and satisfying Pepper Steak stir-fry features tender flank steak and colorful bell peppers in a savory sauce, making it a perfect meal for busy weeknights. Serve it over rice or noodles for a complete dish.
Ingredients
Scale
- 1 pound of flank steak, sliced thinly against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 cup beef broth
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- In a medium bowl, combine the soy sauce and cornstarch. Add the sliced flank steak and toss to coat. Let it marinate for at least 15 minutes (up to 1 hour for deeper flavor).
- While the steak marinates, slice the onion and bell peppers, and mince the garlic and ginger. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and sear for 2-3 minutes without stirring.
- Flip the steak and cook for another 1-2 minutes until browned but not fully cooked. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell peppers, stir-frying for 3-4 minutes until softened.
- Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Pour in the oyster sauce, rice vinegar, and brown sugar, stirring to combine.
- Return the cooked steak to the skillet and pour in the beef broth. Stir to combine and allow to simmer for 3-5 minutes until the sauce thickens and the steak is cooked through. Season with salt and pepper to taste.
- Remove from heat and serve over cooked rice or noodles. Garnish with sliced green onions or sesame seeds if desired.
Notes
- Slice flank steak against the grain for tenderness.
- For a spicier dish, add sliced jalapeños or red pepper flakes.
- Feel free to include other vegetables like broccoli or snap peas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes