Pepper Steak Stir Fry has melt in your mouth flank steak with bell pepper in the most amazing sauce. This is a restaurant quality meal that you can make in less than 30 minutes!
Pepper Steak Recipe
Can you hear that sizzle?! That is the sound of deliciousness being cooked up! While cooking you will notice your family gathering around you enjoying the aroma of this sweet and spicy dish. I was noticing how quickly my family was drawn to the kitchen this evening when I was making this meal for the first time. It was fun to enjoy their company while I was making this quick and simple meal that only takes minutes to prepare. Forget the restaurant and get more flavor with this sizzling dish!
How Do You Make Pepper Steak Stir Fry?
- In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
- Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
- In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
- Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.
What is stir fry method of cooking?
A skillet or a wok is the best cooking method for stir frying. A good cast iron skillet is recommended. A wok pan is a versatile round-bottomed cooking vessel. It heats from the bottom and is a little bigger than a skillet and can make stirring a bit easier.
What temperature is Flank Steak cooked at?
Add 1 tablespoon of olive oil to your skillet or wok and cook, stirring occasionally for 3-4 minutes. You can cook the steak until medium rare. (130-135 degrees.) Let rest for 10 minutes and slice against the grain.
How do you cut against the grain?
You will need to find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. Flank steak is a chewy steak, and is much easier to chew if it is cut against the grain. Look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. For those cuts that have fibers running in different directions, it’s vital to “read the meat” and adjust the direction in which you’re slicing. Cutting steak “against the grain” means you’re cutting through the long fibers of the meat – cut flank steaks and skirt steaks across the width of the steak, not down the length of steak (so you have lots of thin strips instead of just a few super long strips.
What goes well with Beef and Pepper Stir Fry?
We like to serve Pepper Steak Stir Fry with a white rice, fried rice or chow Mein. This makes for a more filling dish!
We also like to add in a variety of vegetables in the stir fry. Here are a few suggestions:
- For a spicier taste, peppers are a great add in
- Water chestnuts add a crunchy texture
- Onions are an easy addition
- Carrots add color and flavoring
- Broccoli helps being more flavor and filling
- Pea Pods are tasty and colorful
Looking for more Stir Fry Recipes? Here you go!
- Korean Ground Beef Stir Fry
- Cashew Chicken Stir Fry
- 15 Minute Garlic and Shrimp Stir Fry
- Honey Garlic Chicken Stir Fry
- Easy Mongolian Beef
Amazing Pepper Steak Stir Fry
- 2 tbsp olive oil divided
- 1 red bell pepper cut into 1 inch cubes or strips
- 1 green bell pepper cut into 1 inch cubes or strips
- 8 ounce 8 ounce flank steak sliced in strips against the grain
- 3 garlic cloves minced
- 1/4 cup brown sugar packed
- 1/2 cup soy sauce low sodium
- 2 tsp sesame oil
- 1 tsp ground ginger
- 1 tbsp cornstarch
In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.