This dish is perfect served alongside a steaming bowl of rice, but you can also serve this stir-fry with pan-fried noodles if you prefer. Pepper steak is practically a meal all on its own, but if you’re looking for side ideas, some bok choy, smashed cucumber salad, or papaya salad.
- YIELDS:4 serving(s)
- PREP TIME:15 mins
- TOTAL TIME:30 mins
- 1/2 c. reduced-sodium soy sauce
- 1/4 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
- 1 green bell pepper, seeds and ribs removed, thinly sliced
- 1 red bell pepper, seeds and ribs removed, thinly sliced
- 3 cloves garlic, finely chopped
- 1 tbsp. finely chopped peeled ginger
- Cooked white rice, for serving
- Step 1In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.
- Step 2In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.
- Step 3In 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. Cook, stirring, until sauce is glossy, about 2 minutes more.
- Step 4Divide rice among plates. Spoon steak mixture over.
We love stir-fry recipes like this one for how easy and adaptable they are. Once you have the sauce down, you can really add whatever you want. We like to use both red and green peppers, but you can swap in whatever colors you like best.
Throw in some thinly sliced onions, mushrooms, or even broccoli if you’re really missing it. Want to up the heat? Toss in a jalapeño if you like things spicy. Not a fan of beef? This stir-fry will also work great with chicken or tofu.