Pepper Steak Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/pepper-steak-recipe/
