This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out!

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I always order pepper steak at my local Chinese restaurant, it’s one of my favorite dishes. This homemade version is ready in minutes and has that same great restaurant flavor.

Our classic Green Pepper Steak stir fry is easy enough for a weeknight, and good enough for company! This flavorful main dish is filled with fresh tomatoes, colorful bell peppers and crisp onions. It’s easy to make and once everything is prepped, dinner’s on the table in about 30 minutes.

Serve this beef over white rice for a complete meal the whole family will love.

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• 1 lb sirloin or round steak, sliced thin against the grain

• ¼ c soy sauce divided

• 1 tbsp granulated sugar

• 2 tbsp cornstarch

• 1 c low-sodium beef broth

• 4 tbsp vegetable oil, divided

• 2 large bell peppers, cubed (red, green, or both)

• 1 large onion, sliced into wedges

• 1 tsp fresh ground black pepper

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced or grated

• ¼ tsp crushed red pepper flakes (optional)

• 2 large tomatoes, cubed (or several small)

•Cooked rice for serving

• Soy sauce for serving

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Step 1: Marinate the sliced steak in 2 tbsp soy sauce and sugar.

Step 2: Mix the cornstarch, beef broth, the remaining 2 tbsp soy sauce in a small bowl or 2 cup measure until well incorporated and set aside.

Step 3: In a large skillet, heat a tbsp vegetable oil over medium-high heat. Once the oil is hot, add half of the beef and cook until the edges

turned brown. Flip and cook the other side for another 2 minutes. Transfer the cooked beef to a plate and keep warm. Add a tbsp more of oil

and cook the rest of the beef slices.

Step 4: Add the last tbsp of oil into the pan and saute the bell pepper, onions with black pepper for about 5 to 8 minutes or until the veggies

are crisp-tender and a bit charred.

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Step 5: Adjust the heat to medium and add the garlic, ginger, and crushed red pepper flakes. Constantly stir for about a minute until the

garlic is aromatic.

Step 6: Add the cooked beef back into the pan with the juices and pour over the beef broth mixture. Continue to cook for 3 to 5 minutes more

until the sauce has thickened. Add the tomatoes and gently stir to coat.

Step 7: Once done, garnish with extra black pepper and parsley.

Step 8: Serve over hot rice and added soy sauce for serving.


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