If your favorite steak stir-fry is always ruined by the inclusion of those little trees (sorry, beef and broccoli), then let us introduce you to your new favorite stir-fry: pepper steak. Instead of broccoli, this tender steak stir-fry is loaded with plenty of peppers and a classic, simple sauce that brings everything together with very little effort. We think it’s perfect as is, but like most of our stir-fry recipes, this recipe is also ripe for variations and additions depending on what you have on hand. Here's what you need to know to make this 30-minute dinner:
The best cut of steak for pepper steak:
Flank steak is our cut of choice for pepper steak—it’s marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn’t your only option. Skirt steak will give you a very similar result, or if you’re looking for a cheaper choice, sirloin is another great option.
Variations:
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.
How to serve pepper steak:
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.
Tried making this dish? Let us know how it went in the comments below!
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 393
Ingredients
- 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
Directions
- Step1In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.
- Step2In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.
- Step3In 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; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.
- Step4Divide rice among plates. Spoon steak mixture over.
