Pepper Steak Recipe

Introduction

Pepper steak is a classic stir-fry dish that’s packed with savory flavors and vibrant colors. Thinly sliced flank steak is cooked with crisp bell peppers and a tangy, slightly sweet sauce, making it a perfect weeknight dinner served over steamed rice.

Ingredients

• 1/2 cup reduced-sodium soy sauce
• 1/4 cup rice wine vinegar
• 3 tablespoons packed light brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 pound flank steak, thinly sliced against the grain
• 1 green bell pepper, seeds and ribs removed, thinly sliced
• 1 red bell pepper, seeds and ribs removed, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped peeled ginger
• Cooked white rice, for serving

Instructions

1. Step 1: In a medium bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, and cornstarch until smooth and combined.
2. Step 2: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Working in batches, add the sliced flank steak, seasoning with salt and pepper. Cook, turning occasionally, until the steak is browned on all sides, about 8 minutes total. Transfer the cooked steak to a plate.
3. Step 3: In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the sliced green and red bell peppers and cook, stirring occasionally, until they soften, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
4. Step 4: Return the cooked steak to the skillet and pour in the prepared sauce. Season with salt and pepper to taste. Cook, stirring frequently, until the sauce is glossy and thickened, about 2 minutes more.
5. Step 5: Serve the pepper steak mixture over cooked white rice immediately.

Tips & Variations

• For extra flavor, marinate the sliced steak in half of the sauce mixture for 30 minutes before cooking.
• Try adding sliced onions or mushrooms along with the bell peppers for more variety.
• Substitute flank steak with sirloin or skirt steak if preferred.
• Use tamari instead of soy sauce for a gluten-free option.

Storage

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the beef tender, adding a splash of water or broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers?

Yes, you can use any bell pepper colors or even add spicy peppers like jalapeños if you want extra heat.

What cut of beef works best for this dish?

Flank steak is ideal for its texture and flavor when sliced thinly against the grain, but sirloin or skirt steak are great alternatives.

Pepper Steak Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

This Pepper Steak recipe features tender flank steak cooked with vibrant green and red bell peppers in a savory, glossy soy-based sauce. Quick and easy to prepare on the stovetop, it’s a perfect dish served over steamed white rice for a comforting and flavorful meal that brings a taste of classic Asian-inspired cuisine to your table.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sauce:

• 1/2 cup reduced-sodium soy sauce
• 1/4 cup rice wine vinegar
• 3 tablespoons packed light brown sugar
• 2 tablespoons cornstarch

Steak and Vegetables:

• 2 tablespoons vegetable oil, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 pound flank steak, thinly sliced against the grain
• 1 green bell pepper, seeds and ribs removed, thinly sliced
• 1 red bell pepper, seeds and ribs removed, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped peeled ginger

To Serve:

• Cooked white rice

Instructions

1. Prepare the sauce: In a medium bowl, whisk together the reduced-sodium soy sauce, rice wine vinegar, packed light brown sugar, and cornstarch until the mixture is well combined and smooth. This will be the flavorful thickening sauce for the dish.
2. Cook the steak: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Working in batches to avoid overcrowding, add the thinly sliced flank steak. Season the steak with kosher salt and freshly ground black pepper. Cook, turning occasionally, until the steak is browned on all sides and cooked through, approximately 8 minutes total. Transfer the cooked steak to a plate and set aside.
3. Cook the peppers and aromatics: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon vegetable oil. Add the sliced green and red bell peppers and cook, stirring occasionally, until they are softened, about 5 minutes. Next, add the finely chopped garlic and ginger, stirring and cooking until fragrant, about 1 minute more.
4. Combine and finish cooking: Return the cooked beef to the skillet with the peppers and garlic-ginger mixture. Pour the prepared sauce over the mixture. Season with additional salt and pepper if needed. Stir and cook for about 2 minutes, or until the sauce thickens and becomes glossy, coating the beef and vegetables evenly.
5. Serve: Spoon cooked white rice onto plates and divide the pepper steak mixture evenly over the rice. Serve immediately for a delicious and satisfying meal.

Notes

• For best results, slice the flank steak thinly against the grain to ensure tenderness.
• If you prefer less sweetness, reduce the brown sugar slightly.
• Using vegetable oil with a high smoke point is ideal for searing the steak.
• Feel free to substitute the white rice with brown rice or cauliflower rice for a healthier option.
• Cook the steak in batches to avoid steaming and ensure a good sear.

Keywords: pepper steak, flank steak recipe, Asian stir-fry, bell pepper beef, quick dinner, soy sauce beef, easy skillet recipe