Trust me on this. if you want The most tender pepper steak If you’ve ever made it at home, this is the recipe. that fast and cockyAnd I’ll give you enough tips to make it work even on busy nights!
Read Before Ordering Takeout
- It actually got softer! No chewy steaks, no wondering what’s wrong. My pepper steak recipe works.
- It’s fast enough even on a weeknight! The ingredients are simple and the steps are simple, so takeout might taste better!
- The sauce is so good! The kind you want extra rice because you definitely won’t waste it.
Pepper Steak Ingredients
- steak:There is no need to use flank steak. You can use sirloin, round, or skirt steak.
- pimento: Use bell peppers of your favorite color or add your favorite vegetables.
How to make stir-fried pepper steak
This simple pepper steak recipe will be a part of your dinner menu. If you eat some good protein and veggies, this dish can be ready in under 30 minutes! I love it with rice and garlic peas!
- Cook peppers: Heat oil in a medium skillet or wok over medium heat. Add red and green bell peppers and cook until soft, 1 to 2 minutes. Remove and set aside on a plate.
- Cook Steak: Turn the heat up to high and add the thinly sliced flank steak. Brown the beef for about 2 minutes. Reduce heat to medium-low and continue cooking until no longer pink, about 3 minutes.
- Make the sauce: In a small bowl, whisk together the minced garlic, brown sugar, soy sauce, sesame oil, ginger powder, and cornstarch.
- Combine: Return the cooked peppers to the skillet and pour over the sauce mixture. Continue cooking for 1 to 2 minutes until the sauce begins to thicken. Garnish with green onions, if desired, then top the pepper steaks with rice.
Alyssa’s Expert Tips
Cut the Steak: For a tender steak, always slice the meat against the grain. If it is difficult to cut, it is recommended to freeze for 1 to 2 hours before cutting.
pepper steak
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ingredient
peppers and steak
- 2 tablespoon vegetable oil
- 1 chopped red paprika Cut into 1-inch cubes or strips
- 1 chopped green bell pepper Cut into 1-inch cubes or strips.
- 1 ½ pound thinly sliced flank steak Thinly sliced against the grain
sauce
- 3 cloves Minced garlic
- ¼ cup packaged brown sugar packed
- ½ cup i am a willow tree low sodium
- 2 teaspoon sesame oil
- 1 teaspoon ginger powder
- 1 tablespoon cornstarch
guideline
-
Heat in a medium skillet or wok over medium heat. 2 tablespoons vegetable oil. add 1 red bell pepper, finely chopped and 1 green bell pepper, chopped Cook until tender, 1 to 2 minutes. Remove and set aside on a plate.
-
Turn the heat to high and add 1 ½ pound thinly sliced flank steak. Brown the beef for about 2 minutes. Reduce heat to medium-low and continue cooking until no longer pink, about 3 minutes.
-
Whisk in a small bowl 3 cloves of minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground gingerand 1 tablespoon cornstarch.
-
Return the boiled peppers to the frying pan and pour over the sauce. Continue cooking for 1 to 2 minutes until the sauce begins to thicken. Serve it over rice.
video
memo
- refrigerator: Store leftovers in an airtight container for up to 5 days.
- Reheat: Reheat in the microwave or on the stovetop until heated through.
- Freezer: Freeze leftovers in an airtight, freezer-safe container for up to 3 months.
nutrition
Side menu to eat with pepper steak
easy
20-minute vegetable romaine
20 minutes
war debt
Crab Rangoon
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side dish
Garlic Butter String Beans
25 minutes
Recipe skill level
Bao Bun
2 hours
