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Easy Pepper Steak

This Easy Pepper Steak is a fast, flavorful stir-fry made with thinly sliced flank steak, bell peppers, and a savory homemade sauce. Ready in 30 minutes, it’s better than takeout and made in just one pan.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 290 kcal
Course: Lunch , Dinner
Cuisine: Asian

Ingredients

Sauce
  • ½ cup soy sauce low sodium
  • ¼ cup rice vinegar or less, if you don't like the vinegar taste
  • 1 tablespoon brown sugar packed
  • 2 tablespoons cornstarch
Stir Fry
  • 2 tablespoons vegetable oil
  • 1 pound flank steak sliced thinly against the grain
  • ¼ teaspoon salt or to taste
  • ½ teaspoon pepper freshly ground
  • 1 medium onion sliced
  • 1 medium red bell pepper thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 3 cloves garlic minced

Instructions

    Cup of Yum
  1. In a small bowl combine all the sauce ingredients together and set aside.
  2. Season the flank steak with salt and pepper in a bowl.
  3. Add 1 tablespoon of the vegetable oil to a skillet and heat over medium-high heat. Add the seasoned steak and spread it evenly in the skillet. Cook for 1 minute without touching it, then use a spatula to stir the meat around. Continue cooking for another minute then transfer to a plate.
  4. To the same skillet, add the remaining tablespoon of vegetable oil and add the peppers and onions - cook for about 4 to 5 minutes or until softened.
  5. Return the beef to the skillet and add the garlic. Cook for 30 seconds until the garlic is aromatic. Pour the sauce over everything. Stir and cook for another 30 seconds to 1 minute until thickened.
  6. Garnish with sesame seeds if preferred and serve over cooked rice.

Notes

  • Beef cut matters: Flank steak is best for stir-fries, tender and quick to cook. Slice it thinly against the grain for melt-in-your-mouth bites. Freeze for 15–20 minutes to make slicing easier and cleaner. Sauce thickness tip: If your sauce isn’t thickening, the pan’s not hot enough. Crank the heat and stir—it’ll turn glossy fast. If it gets too thick, just splash in a tablespoon of water to loosen it. Too salty? Use low sodium soy sauce, and if you're sensitive to salt, reduce it by a tablespoon. The vinegar and sugar will keep the flavor balanced. No rice vinegar? White vinegar or apple cider vinegar works in a pinch—just use a little less and taste before adding more. Want more veg? Stick to quick-cooking vegetables like snow peas, mushrooms, or broccoli florets. Don’t overload the pan—too many veggies = diluted sauce and steamed stir-fry. Storage + reheating: Stick to quick-cooking vegetables like snow peas, mushrooms, or broccoli florets. Don’t overload the pan—too many veggies = diluted sauce and steamed stir-fry.
  • Beef cut matters: Flank steak is best for stir-fries, tender and quick to cook. Slice it thinly against the grain for melt-in-your-mouth bites. Freeze for 15–20 minutes to make slicing easier and cleaner.
  • Sauce thickness tip: If your sauce isn’t thickening, the pan’s not hot enough. Crank the heat and stir—it’ll turn glossy fast. If it gets too thick, just splash in a tablespoon of water to loosen it.
  • Too salty? Use low sodium soy sauce, and if you're sensitive to salt, reduce it by a tablespoon. The vinegar and sugar will keep the flavor balanced.
  • No rice vinegar? White vinegar or apple cider vinegar works in a pinch—just use a little less and taste before adding more.
  • Want more veg? Stick to quick-cooking vegetables like snow peas, mushrooms, or broccoli florets. Don’t overload the pan—too many veggies = diluted sauce and steamed stir-fry.
  • Storage + reheating: Stick to quick-cooking vegetables like snow peas, mushrooms, or broccoli florets. Don’t overload the pan—too many veggies = diluted sauce and steamed stir-fry.

Nutrition Information

Serving 1serving Calories 290kcal (15%) Carbohydrates 16g (5%) Protein 27g (54%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 68mg (23%) Sodium 1273mg (53%) Potassium 608mg (17%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1042IU (21%) Vitamin C 65mg (72%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 290

% Daily Value*

Serving 1serving
Calories 290kcal 15%
Carbohydrates 16g 5%
Protein 27g 54%
Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 68mg 23%
Sodium 1273mg 53%
Potassium 608mg 13%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 1042IU 21%
Vitamin C 65mg 72%
Calcium 43mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.