Description
This Best Ever Pepper Steak Recipe is a delicious Asian-inspired dish featuring tender slices of flank steak stir-fried with colorful bell peppers and a savory sauce. Perfect for a quick and flavorful weeknight dinner!
Ingredients
Scale
Marinade:
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth
- 1 teaspoon sesame oil
- Chopped green onions and sesame seeds for garnish
Instructions
- Marinate the Steak: In a medium bowl, toss the sliced flank steak with 2 tablespoons soy sauce and cornstarch. Let marinate for 10–15 minutes.
- Sear the Steak: Heat 1 tablespoon vegetable oil in a skillet over high heat. Sear the steak until browned, about 1–2 minutes per side. Remove and set aside.
- Prepare Vegetables: In the same skillet, add remaining oil and stir-fry bell peppers and onion until slightly tender. Add garlic and ginger.
- Make the Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, black pepper, red pepper flakes, beef broth, and sesame oil.
- Combine and Cook: Pour the sauce into the skillet, simmer, then add steak back. Cook until sauce thickens and everything is heated through.
- Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Serve over steamed rice or noodles.
- Adjust spice level with more red pepper flakes or sriracha.
- Sirloin or skirt steak can be used as a substitute for flank steak.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 portion (about 1/4 of recipe)
- Calories: 390
- Sugar: 8g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
