Description

A quick and flavorful Pepper Steak Stir Fry featuring tender flank steak and colorful bell peppers tossed in a savory garlic-ginger soy sauce. Ready in just 30 minutes, this dish is perfect for a satisfying weeknight dinner served over steamed rice or noodles.

Ingredients

Stir Fry Ingredients

1 tablespoon vegetable oil, divided
1 red bell pepper, cored, seeded, and cut into strips
1 green bell pepper, cored, seeded, and cut into strips
1 1/4 pounds flank steak, thinly sliced
2 teaspoons minced garlic
1 teaspoon minced ginger
Salt and pepper to taste

Sauce Ingredients

1/4 cup soy sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch
1/4 cup water

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Instructions

Heat Oil: Heat 1 teaspoon of vegetable oil over medium-high heat in a large pan or skillet until it is shimmering and hot.
Cook Peppers: Add the sliced red and green bell peppers to the pan and cook them for 3-4 minutes until they become just tender with slight charring. Then, remove the peppers from the pan and set aside.
Cook Steak: Add the remaining vegetable oil to the same pan. Season the thinly sliced flank steak with salt and pepper. Increase the heat to high, add the steak to the pan, and cook for 5-6 minutes, stirring occasionally, until the steak is lightly browned and cooked through.
Add Aromatics: Stir in the minced garlic and ginger with the steak, cooking for about 30 seconds until fragrant and aromatic.
Combine Peppers and Steak: Return the cooked bell peppers to the pan and mix well with the steak and aromatics.
Prepare Sauce: In a small bowl, whisk together the soy sauce, sugar, water, and cornstarch until smooth and well combined.
Simmer and Thicken: Pour the prepared sauce into the pan with the steak and peppers. Bring the mixture to a simmer over medium heat, cooking for 2-3 minutes until the sauce thickens and becomes glossy.
Serve: Serve the pepper steak stir fry hot over steamed rice or noodles. Garnish as desired and enjoy your flavorful meal.

Notes

For a gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.
Flank steak can be replaced with sirloin or skirt steak for similar results.
Ensure to slice the steak thinly against the grain to maximize tenderness.
Adjust sugar quantity to your desired level of sweetness.
Serve immediately for the best flavor and texture as the sauce can thicken further upon standing.