Description
A quick and flavorful Pepper Steak Stir Fry featuring tender flank steak and vibrant bell peppers tossed in a savory soy-ginger sauce, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Vegetables
- 1 red bell pepper, cored, seeded and cut into strips
- 1 green bell pepper, cored, seeded and cut into strips
Meat
- 1 1/4 pounds flank steak, thinly sliced
Other Ingredients
- 1 tablespoon vegetable oil (divided use)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and pepper, to taste
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Heat the oil: Heat 1 teaspoon of vegetable oil over medium-high heat in a large pan to prepare for cooking the peppers.
- Cook the peppers: Add the sliced red and green bell peppers to the pan and cook for 3-4 minutes until they are just tender. Then, remove them from the pan and set aside on a plate.
- Prepare the steak: Add the remaining vegetable oil to the pan. Season the thinly sliced flank steak with salt and pepper.
- Brown the steak: Increase the heat to high and add the steak slices to the pan. Cook for 5-6 minutes until the steak is lightly browned.
- Add aromatics: Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
- Combine with peppers: Return the cooked peppers to the pan with the steak, mixing well.
- Make the sauce: In a small bowl, whisk together the soy sauce, sugar, water, and cornstarch until smooth.
- Simmer with sauce: Pour the soy sauce mixture over the steak and peppers, bringing it to a simmer. Cook for 2-3 minutes until the sauce thickens and coats the ingredients. Serve immediately.
Notes
- Thinly slice the flank steak against the grain for tenderness.
- You can substitute flank steak with sirloin or skirt steak if desired.
- Adjust the sugar amount to taste for a sweeter or less sweet sauce.
- Serve over steamed rice or noodles for a complete meal.
- To make it gluten-free, use tamari or gluten-free soy sauce.
