Pepper Steak Stir-Fry
Pepper steak is a quick, classic stir-fry that comes together in about 30 minutes. Here is a straightforward and delicious recipe.
Prep time: 15 minutes | Cook time: 15 minutes | Servings: 4
Ingredients
For the Steak & Marinade:
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1 lb (450g) flank steak or sirloin, thinly sliced against the grain
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1 tbsp soy sauce
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1 tbsp cornstarch
For the Stir-Fry:
2 tbsp vegetable oil (or canola oil), divided
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2 bell peppers (green and red), sliced into strips
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1 medium yellow onion, sliced
For the Sauce:
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1/3 cup beef broth (or water)
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3 tbsp soy sauce
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1 tbsp brown sugar or honey
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1 tbsp cornstarch
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
1 tsp freshly cracked black pepper
Instructions
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Marinate the beef: In a medium bowl, toss the sliced steak with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until evenly coated. Set aside while you prep the veggies.
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Mix the sauce: In a small bowl, whisk together the beef broth, soy sauce, brown sugar, cornstarch, garlic, ginger, and black pepper. Set aside.
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Sear the meat: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer. Cook for 2–3 minutes per side until browned but not fully cooked through. Remove the steak from the pan and set it aside on a plate.
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Cook the vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced bell peppers and onions. Stir-fry for 4–5 minutes until the vegetables are tender-crisp and the onions are translucent.
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Combine and thicken: Return the steak (and any juices) to the skillet. Give the prepared sauce a quick stir to recombine the cornstarch, then pour it over the meat and vegetables.
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Simmer: Toss everything together and let it simmer for 1–2 minutes, or until the sauce becomes thick and glossy, coating the meat and vegetables completely.
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Serve: Remove from heat and serve immediately over warm rice or noodles.
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