Pepper Steak Stir Fry Recipe

Introduction

Pepper steak stir fry is a quick and flavorful dish that combines tender slices of flank steak with vibrant bell peppers in a savory sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner that brings a taste of Asian-inspired cooking to your table.

Ingredients

• 1 tablespoon vegetable oil (divided for sautéing peppers and searing steak)
• 1 red bell pepper (cored, seeded, and cut into strips)
• 1 green bell pepper (cored, seeded, and cut into strips)
• 1 1/4 pounds flank steak (thinly sliced)
• 2 teaspoons minced garlic (fresh)
• 1 teaspoon minced ginger
• Salt and pepper to taste
• 1/4 cup soy sauce (low-sodium recommended)
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 1/4 cup water

Instructions

1. Step 1: Prepare the bell peppers by cutting them into thin strips to ensure quick and even cooking. Gathering your ingredients beforehand will make the cooking process smoother.
2. Step 2: Heat 1 teaspoon of vegetable oil over medium-high heat in a skillet. Sauté the peppers for 3-4 minutes until tender but still slightly crisp, then transfer them to a plate to prevent overcooking.
3. Step 3: Add the remaining oil to the skillet. Season the sliced steak with salt and pepper. Increase heat to high and cook the steak for 5-6 minutes, stirring occasionally, until browned and crusty.
4. Step 4: Add minced garlic and ginger to the steak. Stir for about 30 seconds until fragrant.
5. Step 5: Return the peppers to the skillet. In a small bowl, whisk together soy sauce, sugar, cornstarch, and water. Pour the sauce over the steak and peppers, then simmer for 2-3 minutes until the sauce thickens and coats everything evenly.

Tips & Variations

• Partially freeze the flank steak for 20-30 minutes before slicing; this makes it easier to cut thin strips.
• Use a mix of bell pepper colors, such as yellow or orange, for added sweetness and vibrant presentation.
• Serve over steamed rice or noodles to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to maintain texture. Avoid overcooking during reheating to keep the steak tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or skirt steak can be good substitutes, but flank steak is preferred for its tenderness and flavor when sliced thin.

How can I make this recipe gluten-free?

Use gluten-free soy sauce or tamari instead of regular soy sauce to keep the dish gluten-free without compromising flavor.

Pepper Steak Stir Fry Recipe

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4.5 from 77 reviews

This Pepper Steak Stir Fry is a quick and flavorful dish featuring tender flank steak and vibrant bell peppers sautéed to perfection. Enhanced with garlic, ginger, and a savory soy-based sauce, it offers a perfect balance of sweet and savory flavors. Ready in just 30 minutes, this stir fry is ideal for a satisfying weeknight meal.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

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 (partially freeze for 20–30 minutes to make slicing easier)

Sauce and Seasonings

• 2 teaspoons minced garlic, fresh
• 1 teaspoon minced ginger
• Salt and pepper to taste
• 1/4 cup low-sodium soy sauce
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 1/4 cup water

Oils

• 1 tablespoon vegetable oil, divided

Instructions

1. Prepare the peppers: Cut the red and green bell peppers into thin strips to ensure quick and even cooking. Having all ingredients prepped beforehand makes the stir fry easier and faster.
2. Sauté the peppers: Heat 1 teaspoon of vegetable oil in a skillet over medium-high heat. Add the bell pepper strips and sauté for 3-4 minutes until they become just tender but retain some crispness. Remove the peppers from the skillet and set aside on a plate to prevent overcooking.
3. Cook the steak: Add the remaining 2 teaspoons of vegetable oil to the skillet and season the thinly sliced flank steak with salt and pepper. Increase the heat to high and cook the steak for 5-6 minutes, stirring occasionally, until it develops a nice brown crust.
4. Add aromatics: Stir in the minced garlic and ginger to the steak in the skillet. Cook and stir for about 30 seconds to release their aroma and enhance the overall flavor.
5. Combine and make sauce: Return the sautéed peppers to the skillet with the steak. In a small bowl, whisk together the soy sauce, sugar, cornstarch, and 1/4 cup water until smooth. Pour this sauce over the meat and vegetables, then simmer for 2-3 minutes until the sauce thickens and evenly coats the stir fry.

Notes

• Partially freezing the flank steak before slicing makes it easier to cut thin strips.
• Using low-sodium soy sauce helps control the saltiness of the dish.
• Do not overcook the bell peppers; they should remain slightly crisp for the best texture.
• Serve immediately over steamed rice or noodles for a complete meal.
• You can substitute flank steak with sirloin or skirt steak if preferred.

Keywords: pepper steak, stir fry, flank steak, bell peppers, garlic, ginger, soy sauce, quick dinner, easy recipe, weeknight meal, Asian stir fry