Pepper Steak
Ingredients
- ½ c.reduced-sodium soy sauce
- ¼ c.rice wine vinegar
- 3 tbsp.packed light brown sugar
- 2 tbsp.cornstarch
- 2 tbsp.vegetable oil
divided
- kosher salt
- freshly ground black pepper
- 1 lb.flank steak
thinly sliced against the grain
- 1green bell pepper
seeds and ribs removed, thinly sliced
- 1red bell pepper
seeds and ribs removed, thinly sliced
- 3 clovesgarlic
finely chopped
- 1 tbsp.finely chopped peeled ginger
- cooked white rice
for serving
Directions
- 1
In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.
- 2
In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.
- 3
In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.
- 4
Divide rice among plates. Spoon steak mixture over.
Pepper Steak
Similar Recipes
:max_bytes(150000):strip_icc()/9067988-439d70c11a794df59661725a5812d30f.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a vibrant, flavorful weeknight dinner that comes together in a flash? This easy homemade pepper steak recipe is your answer, delivering robust, savory flavors in just about 30 minutes of prep.
Why This Pepper Steak Works
What makes this pepper steak stir-fry stand out is its commitment to bold flavor and speed. Instead of relying on various vegetables, this dish focuses on plenty of peppers—both red and green—creating a beautiful, crisp-tender foundation. The classic, simple sauce, a balanced blend of reduced-sodium soy sauce, rice wine vinegar, brown sugar, and cornstarch, perfectly coats the thinly sliced flank steak and sweet bell peppers, ensuring every bite is packed with savory goodness.
What to Expect
Prepare for a satisfying stir-fry experience that balances tender, thinly sliced flank steak with brightly colored, crisp-tender bell peppers. The sauce is a delightful interplay of savory (from soy sauce), subtly tangy (from rice wine vinegar), and a hint of sweetness (from brown sugar), thickened just right with cornstarch to cling to every ingredient. It’s a complete meal when served over a bed of fluffy white rice, offering a hearty and flavorful dinner that feels far more complex than its easy preparation suggests. Each serving comes in at 393 calories, making it a fulfilling option.
Customization & Variations
While this recipe shines with green and red bell peppers, feel free to experiment with other colored bell peppers like yellow or orange for added visual appeal and a slightly different sweetness profile. If you prefer a richer sauce, you can opt for regular soy sauce instead of reduced-sodium, adjusting to your taste. For a lighter touch, you could slightly reduce the amount of brown sugar in the sauce.
Serving & Context
This pepper steak is an ideal candidate for busy weeknights when you need a quick yet incredibly satisfying meal. Serve it hot over a generous portion of cooked white rice to soak up all that delicious sauce, creating a perfect balance of flavors and textures.