Pepper Steak Stir Fry
Looking for a quick, flavorful dinner that’s both satisfying and easy to prepare? This Pepper Steak Stir Fry delivers tender strips of flank steak, vibrant bell peppers, and a savory sauce that’s perfect for busy weeknights.
With just a handful of ingredients and simple steps, this dish comes together in under 30 minutes. The combination of soy sauce, garlic, and ginger creates a mouthwatering flavor that rivals your favorite takeout spot.
Whether you’re craving a protein-packed meal or looking to impress your family with minimal effort, this stir fry is a guaranteed crowd-pleaser. Serve it over rice or noodles for a complete and comforting dish.
Pepper Steak Stir Fry Ingredients
Flank Steak: The star of the dish, offering tender, juicy slices that soak up the savory sauce for a melt-in-your-mouth experience.
Bell Peppers: A vibrant mix of red and green peppers adds a crisp texture and a burst of color to every bite.
Soy Sauce: The savory backbone of the sauce, bringing depth and a classic umami flavor to this stir fry.
Garlic and Ginger: A dynamic duo that infuses the dish with aromatic warmth and zesty undertones, elevating the overall flavor profile.
Cornstarch: The key to achieving a silky, glossy sauce that perfectly clings to the steak and peppers.
Pepper Steak Stir Fry
This pepper steak stir fry is a classic recipe that combines tender strips of steak with vibrant bell peppers, all coated in a savory sauce that’s better than takeout. It’s quick, easy, and packed with flavor for any busy weeknight!
Recipe Tips
- Slice the Steak Thinly: For a tender and quick-cooking result, slice the flank steak against the grain into thin strips. This technique helps break down muscle fibers, ensuring the beef remains soft and flavorful. Freeze the steak for 15 minutes before slicing for precision.
- Perfect the Sauce Consistency: To avoid lumps in your sauce, whisk the cornstarch mixture thoroughly before adding it to the pan. Keep the heat low when thickening the sauce to achieve a smooth, velvety texture that clings perfectly to the steak and peppers.
- Achieve a Crisp-Tender Texture: When cooking the bell peppers, aim for a crisp-tender texture by sautéing them for 3–4 minutes. Overcooking can lead to soggy peppers, while undercooking can make them too crunchy for the dish.
What to Serve with Pepper Steak Stir Fry
- Steamed White or Jasmine Rice: This classic pairing absorbs the flavorful sauce, providing a comforting base that complements the savory beef and vibrant peppers.
- Garlic Noodles: Add extra depth to the meal by serving it with buttery garlic noodles, which balance the stir fry’s umami-rich flavors with a touch of indulgence.
- Stir-Fried Vegetables: A medley of broccoli, snap peas, and carrots adds additional crunch and color, making the meal both nutritious and visually appealing.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes, skirt steak or sirloin are great alternatives to flank steak. They cook quickly and remain tender when thinly sliced.
2. Can I make this recipe gluten-free?
Absolutely! Substitute soy sauce with tamari or a gluten-free soy sauce alternative to keep the dish gluten-free.
3. Can I add other vegetables to the stir fry?
Definitely! Mushrooms, onions, or zucchini are excellent additions that complement the flavors and add variety to the dish.
4. How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat to maintain the sauce’s texture and prevent the steak from drying out.
This Pepper Steak Stir Fry recipe is an all-in-one solution for flavor, ease, and versatility. Follow these tips, pair it with the right sides, and enjoy a restaurant-quality meal at home!
Pepper Steak Stir Fry
Ingredients
- 1 1/4 pounds of flank steak sliced thinly
- 1 red bell pepper seeded, cored, and sliced into strips
- 1 green bell pepper seeded, cored, and sliced into strips
- 2 teaspoons of minced garlic
- 1 teaspoon of minced ginger
- 1/4 cup of soy sauce
- 1 1/2 tablespoons of sugar
- 1 1/2 tablespoons of cornstarch
- Salt and pepper to taste
- 1 tablespoon of vegetable oil divided
Instructions
- Heat 1 teaspoon of vegetable oil in a large skillet over medium-high heat. Add the red and green bell pepper strips and sauté for 3–4 minutes, or until they reach a crisp-tender consistency. Transfer the peppers to a plate.
- Pour the remaining oil into the pan. Lightly season the flank steak slices with salt and pepper. Increase the heat to high and add the steak to the skillet. Cook for 5–6 minutes, stirring occasionally, until the beef is browned.
- Incorporate the minced garlic and ginger into the skillet with the beef. Stir for about 30 seconds until aromatic.
- Return the cooked bell peppers to the pan, mixing them with the steak.
- In a small bowl, combine the soy sauce, sugar, cornstarch, and 1/4 cup of water. Whisk thoroughly to create a smooth sauce. Pour the mixture into the skillet and stir to coat the steak and peppers evenly.
- Allow the sauce to simmer for 2–3 minutes, or until it thickens to the desired consistency. Remove from heat and serve immediately.
