Easy Pepper Steak Stir-Fry
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 to 6 servings
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Calories
322 kcal
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Course
Main Course, Dinner
Easy Pepper Steak Stir-Fry
Description
"Easy Pepper Steak Stir-Fry" begins by preparing a glossy sauce made of soy sauce, water, cornstarch, and honey, which provides a balance of salty, sweet, and thickened texture. Bell peppers, thinly sliced, are sautéed then set aside to retain their bite and color. Flank steak slices, seasoned with garlic powder, salt, and pepper, are swiftly cooked over high heat to avoid toughness, ensuring a tender bite.
After returning the peppers to the pan, the sauce is added to meld flavors while slightly thickening, coating the meat and vegetables. The combination results in a juicy, savory stir-fry with the natural sweetness and slight crispness of bell peppers complementing the beef. This dish is typically served over white rice, providing a filling and balanced meal.
Using vegetable oil with a high smoke point allows for proper searing at medium-high heat, while substitutions like sirloin or skirt steak can be used. Leftovers can be stored up to three days and reheated with a splash of water to restore sauce consistency. Adjust pepper colors to preference, and honey can be swapped with granulated or brown sugar if desired.
Ingredients
For the Sauce:
- ½ cup soy sauce
- ½ cup water
- 3 tablespoons cornstarch
- 2 tablespoons honey
For the Stir-Fry
- 1 tablespoon vegetable oil divided
- 1 red bell pepper cored, seeded, and thinly sliced
- 1 green bell pepper cored, seeded, and thinly sliced
- 1½ pounds flank steak thinly sliced
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- In a 2-cup measuring cup or small bowl, whisk together the sauce ingredients; set aside.
- Heat 1 teaspoon of the vegetable oil in a 12-inch skillet over medium-high heat. Add the sliced peppers, season with salt and pepper, and saute for 3 to 5 minutes, until just tender. Remove from the skillet to a plate and set aside.
- Add the remaining 2 teaspoons of oil to the skillet, increase the heat to high, and add the flank steak. Sprinkle with the garlic powder and season with salt and pepper. Cook, tossing occasionally until cooked through, about 5 minutes.
- Return the peppers to the pan with the steak and reduce heat to medium. Whisk the sauce ingredients again and pour over the steak and peppers mixture. Simmer for 2 to 3 minutes, stirring occasionally, until sauce thickens. Serve with white rice.
Notes
- Use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed oil, for stir-frying at medium-high to high heat.
- Bell peppers can be substituted with other colors based on preference.
- Alternatives to flank steak include sirloin or skirt steak for similar results.
- Honey in the sauce can be replaced with granulated or brown sugar as needed.
- Store leftovers in an airtight container for up to 3 days; reheat with added water to loosen the thickened sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 102mg | 34% |
| Sodium | 1715mg | 71% |
| Potassium | 766mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1042IU | 21% |
| Vitamin C | 62mg | 69% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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