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Pepper Steak Stir Fry

Pepper Steak Stir Fry

The ultimate comfort food, the Pepper Steak Stir Fry delivers a rush of flavors in every bite. Juicy beef mingles with crisp bell peppers in a savory sauce, creating an easy weeknight dinner that satisfies cravings. Try it tonight!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz Flank Steak or other thinly sliced steak
  • 2 tablespoons Sesame Oil divided
  • 1 Red Bell Pepper chopped
  • 1 Green Bell Pepper chopped
  • 1/2 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 4 Garlic Cloves minced
  • 1 tablespoon Fresh Ginger (1 teaspoon ground ginger)
  • 1 teaspoon Sriracha optional
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water

Equipment

  • Skillet
  • Frying pan
  • Wooden Spoon
  • Chef's Knife
  • Whisk
  • Mixing Bowl

Method
 

  1. In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and sriracha. Mix the cornstarch and water together until the cornstarch is dissolved, then whisk into the stir fry sauce.
  2. Heat a large, high-sided skillet with 1 tablespoon of oil over medium high heat.
  3. Trim any excess fat off of the flank steak. Slice it into thin strips against the grain of the meat.
  4. Once the pan is hot, add the steak to the pan in a single layer. Cook for 2 to 3 minutes without stirring, then stir and cook an additional 1 to 2 minutes. Remove steak from pan and set aside.
  5. Add the remaining oil in the pan and add the chopped bell pepper. Cook stirring occasionally for 4 to 6 minutes or until the peppers become tender.
  6. Add the meat back the pan and pour the stir fry sauce in and toss to coat in the sauce. Cook for 1 to 2 minutes or until the sauce has thickened then remove from heat.
  7. Garnish as desired with green onion and/or sesame seeds.

Notes

  • Bell Peppers: red and yellow bell peppers are what I recommend, but any combination of red, orange, yellow, or green is fine too.
  • Soy Sauce: An alternative like tamari or liquid or coconut aminos with great results.
  • Ginger: If not using fresh, my second choice is jarred minced ginger, then last, powdered. If you’re swapping in powdered ginger use 1 teaspoon.
  • Garlic: I recommend fresh garlic, but a 1/2 teaspoon of garlic powder can be used instead.
  • Sriracha: This is optional and you can adjust how much you use based on your family’s taste for spicy food.
  • How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3 to 4 days or in the freezer up to a month.
  • How to Freeze: Making this 15 minute Pepper Steak Stir Fry recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months. Slice the steak and peppers. Freeze in a freezer safe bag or container. Make the sauce and freeze separately. When ready to cook thaw in the fridge for 24 to 48 hours, cook according to recipe.
  • How to Reheat: In the microwave on 30 second increments, until heated through. Cover with tin foil and place into the oven at 350˚F for 15 to 20 minutes or until heated through.