Description
This Easy Pepper Steak recipe is a quick and flavorful dish featuring tender flank steak and vibrant bell peppers cooked in a savory soy-ginger sauce. Ready in just 25 minutes, it’s perfect for a satisfying weeknight dinner that’s both colorful and delicious.
Ingredients
Scale
Vegetables
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
Meat
- 1 1/4 pounds flank steak, thinly sliced
Sauce and Seasonings
- 2 tablespoons vegetable oil, divided
- 1/4 cup soy sauce
- 1/4 cup chicken broth (or water)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper (or more to taste)
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, chicken broth (or water), brown sugar, cornstarch, and black pepper. Stir well to dissolve the cornstarch and set aside.
- Cook the peppers: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the thinly sliced red and green bell peppers and sauté for 2-3 minutes until they soften slightly but still retain some crunch. Remove the peppers from the pan and set them aside on a plate.
- Sear the steak: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the thinly sliced flank steak and cook for 2-3 minutes, allowing it to brown on the outside while remaining pink and tender on the inside.
- Add aromatics: Stir in the minced garlic and minced ginger to the steak and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Combine and thicken sauce: Return the cooked bell peppers to the pan. Give the prepared sauce mixture a quick stir to recombine, then pour it over the steak and peppers. Cook while stirring occasionally until the sauce thickens and coats all the ingredients evenly, about 1-2 minutes.
- Serve: Transfer the pepper steak to a serving dish and enjoy immediately, ideally with steamed rice or noodles.
Notes
- For tender steak, slice the flank steak thinly against the grain.
- You can substitute chicken broth with water if desired or for a vegetarian version use vegetable broth and tofu instead of flank steak.
- Adjust the black pepper quantity to suit your spice preference.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Serve with steamed jasmine rice or noodles to make a complete meal.
