Pepper Steak
An easy pepper steak made with tender beef, crisp peppers, and a savory sauce you’ll want over everything.
Servings: 4 servings
Ingredients
Peppers and Steak
- 2 tablespoons vegetable oil
- 1 chopped red bell pepper cut into 1 inch cubes or strips
- 1 chopped green bell pepper cut into 1 inch cubes or strips
- 1 ½ pounds sliced flank steak sliced in strips against the grain
Sauce
- 3 cloves minced garlic
- ¼ cup packed brown sugar packed
- ½ cup soy sauce low-sodium
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
Instructions
- In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
- Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
- In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
- Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice.
Video
Notes
Storage & Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Reheating: Reheat in the microwave or on the stovetop until heated through.
- Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.
Nutrition
Calories: 407kcal | Carbohydrates: 21g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 1717mg | Potassium: 790mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1042IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 4mg
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