Description
This classic pepper steak skillet is a rapid, flavorful stir-fry that combines thinly sliced flank steak with vibrant bell peppers in a savory ginger-soy sauce. Perfect for busy weeknights, it delivers restaurant-quality results in less than 30 minutes. By using a high-heat searing method and slicing the beef against the grain, you ensure incredibly tender results that pair beautifully with steamed rice or noodles. This wholesome, protein-rich meal is a reliable favorite for any home cook looking to whip up a nutritious dinner with minimal cleanup.
Ingredients
1 lb flank steak, sliced against the grain
3 large bell peppers (red, green, and yellow), sliced
1/3 cup low-sodium soy sauce
1/2 cup high-quality beef broth
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
1 tbsp cornstarch mixed with cold water
1 tsp sesame oil
1 tbsp cooking oil
Instructions
Slice the flank steak into thin strips against the grain.
Whisk together soy sauce, minced ginger, and garlic in a bowl.
Toss the beef strips in the marinade to coat.
Heat one tablespoon of oil in a large cast-iron skillet over medium-high heat.
Sear the beef strips in small batches until browned, then remove and set aside.
Add the sliced bell peppers to the skillet and sauté until they soften slightly while retaining a snap.
Return the beef to the skillet and pour in the beef broth and cornstarch mixture.
Stir until the sauce thickens and coats the ingredients uniformly.
Finish with a drizzle of sesame oil and serve immediately.
Notes
Ensure you slice the steak against the grain to maintain maximum tenderness. Do not overcrowd the pan while searing to get a proper crust. You can serve this with steamed jasmine rice or thin rice noodles to soak up the savory sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg