Pepper Steak Recipe

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A simple, better-than-takeout pepper steak made with thinly sliced flank steak, bell peppers, and pantry staples. The beef stays tender, the peppers keep their bite, and everything is coated in a quick, glossy glaze instead of a watery sauce.

Prep Time 15

Cook Time 10

Servings

Calories 355kcal

Author Jennifer

Equipment

1 large skillet (or wok)

Ingredients

For the beef:

1 pound flank steak sliced thin against the grain
1 tablespoon soy sauce
1 teaspoon sugar (white or brown sugar)
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vegetable oil (I used peanut oil)

For the stir-fry:

1 green bell pepper sliced (yellow bell pepper is fine too)
1 red bell pepper sliced
1 medium onion (yellow or white), sliced into thick strips
2 to 3 cloves garlic minced
1 teaspoon fresh ginger minced
2 tablespoons oil
1/2 teaspoon sugar

For the glaze:

2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
3 tablespoons water
1/2 teaspoon sesame oil optional

Instructions

Start by slicing your steak very thin against the grain. This matters more than anything else for a tender texture.
In a medium bowl, combine the beef with soy sauce, sugar, cornstarch, water, and a little oil. Toss to coat and let it sit for about 10 to 15 minutes while you prepare everything else. This is a light version of velveting that helps protect the meat from overcooking.
Heat a large skillet or wok over high heat. Add a little oil, then place the beef in a single layer. Let it cook without moving it too much so it can brown. This takes about 1 to 2 minutes per side. Remove the beef from the pan while it’s still slightly underdone.
In the same pan, add a bit more oil if needed and add the sliced onion. Cook over high heat for about 1 to 2 minutes, just until it starts to soften and pick up a little color.
Add the sliced peppers and continue cooking for another 2 to 3 minutes, stirring occasionally, until the vegetables are bright and slightly tender but still have some bite.
Sprinkle about 1/2 teaspoon sugar directly over the onions and peppers and let it cook for 20 to 30 seconds. This helps them lightly caramelize and adds depth to the final dish.
Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
Return the beef to the pan.
In a small bowl, stir together the glaze ingredients so the corn starch is fully dissolved. Pour it into the hot pan and toss everything together over high heat. Within a minute or two, the liquid will thicken and turn glossy, coating the beef, peppers, and onions instead of collecting at the bottom.
Remove from heat and, if using, drizzle with sesame oil.

Notes

Slice the beef as thin as you can manage. This shortens the muscle fibers and keeps it tender.

Don’t crowd the pan when cooking the beef. If needed, cook it in two batches so it sears instead of steaming.

Keep the heat high. Stir-fries depend on quick cooking, not slow simmering.

Nutrition