Description
This Pepper Steak recipe features tender slices of flank steak cooked with vibrant bell peppers and sweet onions in a savory soy-based sauce. Served over fluffy white rice, it’s a quick and flavorful stovetop dish perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sauce
- â…“ cup low-sodium beef broth (vegetable or chicken will also work)
- ¼ cup low-sodium soy sauce (for gluten free, use tamari or coconut aminos)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 1 tsp grated fresh garlic
- 1 tsp grated fresh ginger
Stir-Fry
- 1 lb. flank steak (sirloin, ribeye, New York strip, or round steak also work) thinly sliced against the grain
- 2 tbsp olive oil (divided, or any neutral oil)
- 1 sweet onion (thinly sliced)
- 1 green bell pepper (thinly sliced, any color will work)
- 1 red bell pepper (thinly sliced)
To Serve
- 3 cups cooked white rice
- Sesame seeds and sliced green onion (optional, for garnish)
Instructions
- Prepare the sauce: In a small bowl, whisk together the low-sodium beef broth, low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, grated fresh garlic, and grated fresh ginger until cornstarch is fully dissolved. Set the sauce mixture aside.
- Cook the steak: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced flank steak and stir-fry for about 3-4 minutes until browned but still tender. Remove the steak from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the thinly sliced sweet onion, green bell pepper, and red bell pepper. Stir-fry for about 5 minutes until the vegetables are crisp-tender.
- Combine steak and sauce: Return the cooked steak to the skillet with the vegetables. Pour the prepared sauce over the steak and vegetables. Cook, stirring constantly, for 2-3 minutes until the sauce thickens and everything is evenly coated.
- Serve: Serve the pepper steak hot over cooked white rice. Sprinkle with sesame seeds and sliced green onions if desired for garnish.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Be sure to slice the steak thinly against the grain to ensure tenderness.
- You can customize this recipe by using different types of bell peppers or adding mushrooms for variation.
- Use any neutral oil like avocado or canola if olive oil is unavailable.
- Leftover pepper steak can be stored in an airtight container in the refrigerator for up to 3 days.
