Description
This Pepper Steak Stir Fry features thinly sliced flank steak cooked quickly with vibrant red and green bell peppers in a savory garlic ginger sauce. It's a flavorful, quick, and easy stir fry that delivers restaurant-quality taste at home.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil (divided use)
- 1 red bell pepper (cored, seeded and cut into strips)
- 1 green bell pepper (cored, seeded and cut into strips)
- 1 1/4 pounds flank steak (thinly sliced)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
Sauce
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Heat Oil and Cook Peppers: Heat 1 teaspoon of the vegetable oil over medium-high heat in a large pan. Add the red and green bell peppers and cook for 3-4 minutes until just tender. Remove the peppers from the pan and set aside on a plate.
- Cook Steak: Add the remaining vegetable oil to the pan. Season the thinly sliced flank steak with salt and pepper. Increase heat to high, add the steak to the pan, and cook for 5-6 minutes until lightly browned.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
- Return Peppers: Return the cooked peppers to the pan with the steak.
- Prepare and Add Sauce: In a small bowl, whisk together soy sauce, sugar, water, and cornstarch until smooth. Pour the sauce over the steak and pepper mixture and bring to a simmer.
- Thicken Sauce and Serve: Cook for 2-3 minutes until the sauce thickens slightly. Remove from heat and serve immediately.
Notes
- Use flank steak thinly sliced against the grain for tender results.
- You can substitute soy sauce with tamari for a gluten-free option.
- Adjust sugar amount to taste for desired sweetness.
- Serve over steamed rice or noodles for a complete meal.
- Make sure to cook the steak on high heat quickly to avoid overcooking and maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 277 kcal
- Sugar: 6 g
- Sodium: 687 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
