4.6 from 66 votes
Easy Pepper Steak Stir-Fry
This pepper steak stir-fry combines thinly sliced flank steak with colorful red and green bell peppers in a savory soy-based sauce thickened with cornstarch and slightly sweetened with honey. The beef is cooked quickly over high heat with garlic powder seasoning, preserving tenderness. The stir-fried peppers add crunch and vibrancy, making this dish both flavorful and satisfying. Served with white rice, it offers a balanced, home-style meal with classic Asian-inspired flavors.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
to 6 servings
Calories:
322 kcal
Course:
Main Course, Dinner
Cuisine:
Chinese, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6 servings
Amount Per Serving
Calories 322
% 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.