Pepper Steak Recipe
This Pepper Steak recipe features tender slices of flank steak cooked with vibrant green and red bell peppers in a savory, slightly sweet soy-based sauce. Quick to prepare and packed with flavor, it’s served best over a bed of fluffy white rice for a satisfying, restaurant-quality meal at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
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
Meat 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
Serving
- Cooked white rice, for serving
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the reduced-sodium soy sauce, rice wine vinegar, light brown sugar, and cornstarch until the mixture is smooth and well combined.
- 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 with kosher salt and freshly ground black pepper. Cook, turning occasionally, until the steak is browned on all sides and cooked through, about 8 minutes total. Transfer the cooked steak to a plate and set aside.
- Sauté the Vegetables: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the thinly sliced green and red bell peppers. Cook, stirring occasionally, until they are softened, about 5 minutes. Add the finely chopped garlic and ginger, cooking and stirring for about 1 minute more until fragrant.
- Combine and Finish: Return the cooked beef to the skillet with the peppers. Pour in the prepared sauce and stir well to combine. Season with additional salt and black pepper if necessary. Cook, stirring frequently, until the sauce becomes glossy and thickens, about 2 minutes.
- Serve: Divide cooked white rice among plates. Spoon the pepper steak mixture over the rice and serve immediately while hot.
Notes
- Slice flank steak thinly against the grain to ensure tenderness.
- You can substitute flank steak with sirloin or skirt steak if preferred.
- Adjust the sweetness by varying the amount of brown sugar to your taste.
- For a spicier kick, add some sliced fresh chili or a pinch of crushed red pepper flakes when cooking the garlic and ginger.
- Leftover pepper steak reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: pepper steak, flank steak recipe, stir fry beef, Chinese pepper steak, beef and bell peppers, quick dinner recipe
Find it online: https://amayaharis.com/pepper-steak-recipe/
