Pepper Steak Stir-Fry

5 from 10 votes

Pepper Steak Stir-Fry

Colorful bell peppers and juicy steak come together in an Asian-style sauce in this easy pepper steak stir-fry recipe. Serve over rice for a better-than-takeout weeknight dinner!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Lunch/Dinner

Cuisine: American, Asian, Chinese

Keyword: pepper steak stir-fry

Servings: servings

Author: Katerina Petrovska

Ingredients

FOR THE STEAK AND VEGETABLES:

1 pound flank steak sliced thinly against the grain
salt and fresh ground pepper to taste
1 yellow onion sliced thin
2 bell peppers any colors, sliced thin
3 cloves garlic minced
salt and fresh ground pepper to taste
2 tablespoons canola oil divided

FOR THE SAUCE:

3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame seed oil
1/4 cup low sodium beef broth
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons corn starch

FOR GARNISH:

sliced green onions for garnish (optional)

Instructions

Cook the veggies. Heat 1 tablespoon canola oil over medium-high heat in a wok or skillet. Add the prepared onions and peppers to the hot oil and season with salt and pepper; cook for 5 to 6 minutes, or until tender. Stir in the garlic and continue to cook for 30 seconds, or until fragrant. Remove veggies from the skillet and set aside; keep covered.
Make the stir-fry sauce. In the meantime, prepare the sauce by mixing together soy sauce, rice vinegar, sesame oil, beef broth, sugar, ginger, and cornstarch.
Cook the steak. Add the rest of the canola oil to the skillet and raise the heat to high; add the steak, season with salt and pepper, and cook for 2 minutes per side.
Put it all together. Stir the vegetables back into the skillet and pour in the sauce; stir and continue to cook for 1 to 2 more minutes, or until heated through and the sauce has started to thicken.
Serve. Remove from heat, garnish with green onions, and serve over rice or cauliflower rice.

Nutrition