Description
A quick and delicious recipe for Pepper Steak with Bell Peppers and Onion, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- In a large bowl, combine the sliced flank steak with soy sauce, cornstarch, brown sugar, black pepper, and red pepper flakes (if using). Mix well and let marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and cook for about 2-3 minutes until browned. Remove the steak from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, red bell pepper, and green bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet and stir-fry for an additional 1 minute until fragrant.
- Return the cooked steak to the skillet and toss everything together. Cook for another 2-3 minutes until heated through and the sauce thickens slightly.
- Serve hot over cooked rice or noodles and garnish with chopped green onions.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the stir-fry.
- Substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg