Go Back
Pepper Steak Stir Fry

Pepper Steak Stir Fry

Tender flank steak and colorful bell peppers tossed in a savory garlic-ginger sauce. Quick, easy, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 268
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil olive, avocado, or vegetable
  • 1 large red bell pepper cut into thin strips about 1/4-inch wide
  • 1 large green bell pepper cut into thin strips about 1/4-inch wide
  • 2 pounds flank steak cut into thin strips against the grain
  • 2 cloves garlic pressed or minced
  • 1 tablespoon fresh ginger grated
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon corn starch

Equipment

  • Wok or large skillet (12-14 inch)
  • Small mixing bowl
  • Whisk

Method
 

  1. In a small bowl, whisk together the pressed garlic, grated ginger, soy sauce, brown sugar, and corn starch until smooth. Set aside. Make sure the cornstarch is fully dissolved to avoid lumps.
  2. Preheat a wok or large skillet over medium heat with oil. Add the sliced bell peppers and cook until golden brown with slight char marks, about 3 minutes. Remove peppers from pan and set aside.
  3. Turn heat to high. Add beef strips to the hot pan (work in batches if needed to avoid overcrowding). Let sear undisturbed for 1-2 minutes, then stir and continue cooking until beef is golden brown on all sides, about 2-3 minutes total.
  4. Return peppers to the pan with the beef. Pour the sauce over everything and toss to coat. Cook for 2-4 minutes, stirring frequently, until sauce thickens and becomes glossy, coating the back of a spoon. If sauce is too thick, thin with 1-2 tablespoons of water.
  5. Remove from heat and serve immediately over rice or noodles.

Notes

For most tender beef, slice against the grain by cutting perpendicular to the muscle fibers. Freeze steak for 20 minutes before slicing for easier cutting. Don't overcrowd the pan when cooking beef to ensure proper searing. Feel free to add other vegetables like broccoli, snap peas, or mushrooms. Sauce can be made up to 3 days ahead and stored in the fridge. Store leftovers in airtight container in fridge for up to 5 days.