Pepper Steak Recipe
Pepper steak stir-fry made with tender beef, fresh peppers, and a rich garlic-soy sauce. A quick and easy 30-minute dinner the whole family will love.
Servings: 4
Ingredients
- 1.25 lbs flank steak* thinly sliced against the grain
- 2 Tablespoons soy sauce for marinating
- 1 teaspoon cornstarch for marinating
- 1 Tablespoon extra light olive oil or coconut oil
- 1 medium red bell pepper cored, seeded, and cut into strips
- 1 medium green bell pepper cored, seeded, and cut into strips
- ½ large onion sliced into thin strips
- Chopped fresh green onion for garnish
Stir Fry Sauce
- ⅓ cup soy sauce or coconut aminos
- ¼ cup beef broth or water
- 1 Tablespoon honey
- 1 Tablespoon cornstarch
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- ½ teaspoon freshly ground black pepper
Instructions
- Marinate the beef. In a bowl, toss sliced steak with 2 tablespoons soy sauce and 1 teaspoon cornstarch. Let it marinate for at least 15 minutes (up to 1 hour) while you prep the vegetables.
- Make the sauce. In a small bowl, whisk together soy sauce, beef broth, cornstarch, honey, garlic, ginger, and black pepper. Set aside.
- Cook the beef. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beef in a single layer, cooking 1–2 minutes per side until browned but not fully cooked through. Remove to a plate.
- Cook the vegetables. Add remaining oil to the pan. Stir-fry onion and bell peppers for 3–4 minutes, until just tender-crisp.
- Bring it all together. Return beef to the pan. Stir the sauce once more and pour it in. Toss everything together and simmer 2–3 minutes, until the sauce thickens and the beef is cooked through.
- Serve. Serve hot over steamed rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
- Slice against the grain – I always make sure to cut the beef thinly across the grain. Cutting the beef thinly across the grain shortens the muscle fibers, making it much more tender.
- Don’t skip the quick marinade – Even if I’m in a rush, I give the beef at least 15 minutes in soy sauce and cornstarch. It’s such a simple step, but it really transforms the texture into that silky, restaurant-style finish we all love.
- Use high heat – I’ve learned that a hot skillet is non-negotiable. The beef sears beautifully without overcooking, and the veggies stay crisp and bright.
- Cook in batches if needed – Crowding the pan steams the meat; work in batches so it browns properly.
- Keep veggies crisp-tender – Stir-fry just until the peppers are bright and slightly softened; they should keep some crunch. Nobody likes mushy or overcooked peppers.
- Adjust sauce consistency – If your sauce thickens too much, add water a tablespoon at a time until glossy and smooth.
Nutrition
Calories: 317kcal | Carbohydrates: 14g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 1736mg | Potassium: 642mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1055IU | Vitamin C: 64mg | Calcium: 30mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
