This Pepper Steak Stir-Fry is a simple meal that explodes with flavor.
Those of you who’ve been around FFF for a while know I’m a stir-fry ride or die. Oftentimes, I don’t even follow any particular recipe; I just throw every veggie combo imaginable into a hot skillet and call it dinner. And I have stumbled upon some great combinations by rummaging through my vegetable drawer and adding whatever I find to my frying pan!
This particular pepper steak recipe was a take on stir-fries that I actually planned to make. The flavors are bold without being finicky. You’ve got savory soy sauce, a hint of sweetness from the brown sugar, and a bright kick of ginger that ties it all together.
The steak also comes out super tender, provided you don’t mess with it too much in the pan, and the peppers keep some of their crunch, which I love. It’s a great starting point if you’re brand new to stir-fries and not sure where to start. Plus, there’s no complicated sauce or hard-to-find ingredients that you may not have on hand.
Is This Pepper Steak Stir-Fry Healthy?
This recipe has some healthy qualities and some not-so-healthy qualities. First, for the good: Flank steak is a lean cut of beef that’s rich in protein and iron. Bell peppers are packed with vitamin C and other antioxidants, while ginger is a known anti-inflammatory.
As for where you want to be mindful, this recipe does feature soy sauce, which is high in sodium, and brown sugar. You can use less of these ingredients if either is a concern. This dish is also dairy-free and can be made gluten-free with tamari or coconut aminos instead of regular soy sauce.
Why You Will Love This Recipe
There’s a lot to love. Stir-fries are fast, forgiving, and friendly for weeknights or meal prep. They’re versatile; you can serve this variation over rice, noodles, or even with a salad for a lighter option. All of the ingredients in this recipe are reasonably budget-conscious, considering flank steak is one of the cheaper cuts of beef. And, last but not least, you can be creative with this recipe. Switch up the meat and veggies; experiment to find your favorite combination. Have some leftover ingredients in the fridge? Throw them in the pan!
How Do I Store Leftovers?
Let the stir-fry cool completely, then store the meal in an airtight container. It will keep in the fridge for up to 4 days. You can also freeze the stir-fry for up to 3 months. When you’d like to reheat it, let it thaw overnight if frozen. Warm it in a frying pan on the stove over medium heat, stirring occasionally. You may need to add water or sauce to prevent the ingredients from drying out. You can also microwave the dish; stir halfway through to ensure it’s thoroughly warmed through.
Serving Suggestions
Your stir-fry can be the main event if you’d like, but it also goes so well with a number of other dishes! I love to serve my pepper steak stir-fry over some Sesame Noodles or Cilantro-Lime Cauliflower Rice with a copycat Din Tai Fung Cucumber Salad on the side.
Ingredients
- 1/2 pound flank steak sliced in strips
- 3 tablespoons soy sauce divided
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch divided
- 1 teaspoon fresh ginger chopped
- 1/2 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- White sesame seeds for garnish
Instructions
- In a small bowl, combine the steak strips with 1 tablespoon soy sauce, garlic powder, and 1 tablespoon of cornstarch. Mix well until combined. Let it marinate in the fridge for at least 30 minutes.
- In another bowl, make the sauce for the stir-fry. Combine the remaining soy sauce, cornstarch, chopped ginger, and brown sugar. Stir well.
- In a large skillet, heat the sesame oil on high heat, then add the marinated steak strips. Sear the strips for 1 minute on each side until browned.
- Add the sliced bell pepper to the pan and stir-fry for another minute. Add the sauce and cook until reduced to half.
- Transfer the beef stir-fry to plates and sprinkle with the white sesame seeds.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I like the ginger added to it. I also added mushrooms.