Description
A flavorful and quick Pepper Steak Stir Fry that combines tender flank steak with colorful bell peppers in a savory soy sauce glaze, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Vegetables
- 1 tablespoon vegetable oil (divided use)
- 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
Aromatics and Sauces
- 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 1 teaspoon of vegetable oil: Heat a large pan over medium-high heat and add 1 teaspoon of oil, swirling to coat the pan.
- Cook the peppers: Add the red and green bell peppers to the pan and cook for 3-4 minutes until they are just tender. Remove the peppers from the pan and set aside.
- Cook the steak: Add the remaining oil to the same pan, season the sliced flank steak with salt and pepper, then increase the heat to high. Add the steak slices and cook for 5-6 minutes until lightly browned and cooked through.
- Add aromatics: Add the minced garlic and ginger to the pan with the steak and cook for about 30 seconds, stirring constantly to prevent burning.
- Combine peppers and sauce: Return the cooked peppers to the pan with the steak. In a small bowl, whisk together soy sauce, sugar, water, and cornstarch. Pour the mixture into the pan and bring to a simmer.
- Thicken and serve: Cook for 2-3 minutes until the sauce has thickened. Serve hot over rice or noodles.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- Ensure the steak is sliced thinly against the grain for maximum tenderness.
- You can substitute other colorful vegetables like snap peas or carrots for variety.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 340 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg
