A quick and delicious Pepper Steak recipe featuring tender flank steak, vibrant bell peppers, and savory onion, served over rice.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, sliced thin against the grain
2 tablespoons vegetable oil
1 medium onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1/4 cup water
Cooked rice, for serving
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced onion and bell peppers, cooking for about 5 minutes until they are tender.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
In a small bowl, mix together the soy sauce, cornstarch, brown sugar, black pepper, red pepper flakes (if using), and water. Pour this mixture into the skillet with the vegetables.
Stir well to combine and bring to a simmer.
Return the cooked steak to the skillet, stirring to coat it in the sauce. Cook for another 2-3 minutes until the sauce thickens and the steak is heated through.
Serve the pepper steak over cooked rice.
Notes
For added flavor, marinate the flank steak in the soy sauce mixture for 30 minutes before cooking.
If you prefer a sweeter sauce, add an extra teaspoon of brown sugar.
You can also substitute the flank steak with sirloin or chicken for a different protein option.