Pepper Steak Stir Fry
User Reviews
5.0
6 reviews
Excellent
Pepper Steak Stir Fry
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Thinly sliced steak, fresh peppers, and a sweet, soy-based sauce cook together in one pan to create a delicious family dinner that only takes 15 minutes from fridge to fork.
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Ingredients
- 16 oz flank steak or other thinly sliced steak
- 2 tablespoons sesame oil divided
- 1 red bell pepper chopped
- 1 green bell pepper chopped
Stir fry sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 4 garlic cloves minced
- 1 tablespoon fresh ginger (1 teaspoon ground ginger)
- 1 teaspoon Sriracha optional
- 1 tablespoon cornstarch
- 1 tablespoon water
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Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and sriracha. Mix the cornstarch and water together until the cornstarch is dissolved, then whisk into the stir fry sauce.
- Heat a large, high-sided skillet with 1 tablespoon of oil over medium high heat.
- Trim any excess fat off of the flank steak. Slice it into thin strips against the grain of the meat.
- Once the pan is hot, add the steak to the pan in a single layer. Cook for 2-3 minutes without stirring, then stir and cook an additional 1-2 minutes. Remove steak from pan and set aside.
- Add the remaining oil in the pan and add the chopped bell pepper. Cook stirring occasionally for 4-6 minutes or until the peppers become tender.
- Add the meat back the pan and pour the stir fry sauce in and toss to coat in the sauce. Cook 1-2 minutes or until the sauce has thickened then remove from heat.
- Garnish as desired with green onion and/or sesame seeds.
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze: Making this 15 minute pepper steak stir fry recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- How to Reheat:
- Bell Peppers — red and yellow bell peppers are what I recommend, but any combination of red, orange, yellow, or green is fine too.
- Soy Sauce — An alternative like tamari or liquid or coconut aminos with great results.
- Ginger — If not using fresh, my second choice is jarred minced ginger, then last, powdered. If you’re swapping in powdered ginger use 1 teaspoon.
- Garlic – I recommend fresh garlic, but a 1/2 teaspoon of garlic powder can be used instead.
- Sriracha – This is optional and you can adjust how much you use based on your family’s taste for spicy food.
- in the refrigerator for 3-4 days
- in the freezer up to a month
- Slice the steak and peppers.
- Freeze in a freezer safe bag or container.
- Make the sauce and freeze separately.
- When ready to cook thaw in the fridge for 24-48 hours,
- Cook according to recipe.
- In the microwave on 30 second increments, until heated through.
- Cover with tin foil and place into the oven at 350˚F for 15-20 minutes or until heated through.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
21g
(7%)
Protein
28g
(56%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Cholesterol
68mg
(23%)
Sodium
1714mg
(71%)
Potassium
602mg
(17%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
1043IU
(21%)
Vitamin C
64mg
(71%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 68mg | 23% |
| Sodium | 1714mg | 71% |
| Potassium | 602mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1043IU | 21% |
| Vitamin C | 64mg | 71% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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