Pepper Steak

Super Easy Pepper Steak. So much better than takeout and ready in under 30 minutes!

This is the perfect meal for a busy weeknight. Dinner is on the table in less than 30 minutes! This Easy Pepper Steak is a Chinese take out inspired dish that you can make at home! All you need is a few ingredients, most of which you probably already have in your pantry!

To make this Pepper Steak I start by searing the skirt steak in a super hot pan. Searing the steak in a hot pan for a short amount of times keeps the meat super juicy and tender. I cook the beef in two batches to make sure it cooks fast and caramelizes. When there is too much in the pan the steak tends to steam instead of brown.

Next I remove the steak from the pan and allow it to rest. Meanwhile I toss in the bell peppers, garlic and ginger and sauté them until tender. I used a mix of mini yellow, red and orange bell peppers for lots of color.

Then everything gets added back to the pan along with the sauce: soy sauce, rice wine vinegar and water. That’s it!

I like to serve the Pepper Steak with white or brown rice. Cauliflower rice would also be awesome!

 

Easy Pepper Steak

  • 4.0
  • 1 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Super Easy Pepper Steak. So much better than takeout and ready in under 30 minutes!

Ingredients

  • 2 tablespoons oil
  • 1 pound flank steak or sirloin, cut into thin strips across the grain
  • 1 cup mini bell peppers, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • ¼ cup low sodium soy sauce
  • ¼ cup water
  • 2 tablespoons rice wine vinegar
  • ¼ teaspoon pepper
  • 2 teaspoons cornstarch

Instructions

  1. Heat 1 tablespoon of oil in a large skillet.
  2. When the pan is nice and hot (almost smoking) add in half of the steak. Cook for 1-2 minutes on each side. Keep an eye on it to make sure it doesn't get too brown.
  3. Remove the steak from the pan. Repeat with the remaining steak and set aside.
  4. If there isn't enough oil left in the pan add a bit more and saute the peppers until tender, 3-4 minutes.
  5. Add in the garlic and ginger and cook for an additional minute.
  6. Stir in the soy sauce, water, rice vinegar and pepper. Bring to a simmer.
  7. Remove 1 tablespoon of the cooking liquid and mix with the cornstarch. Slowly add the cornstarch mixture back to the pan and simmer until thickened.
  8. Serve immediately.
Only Eats

SaveSave

SaveSave

SaveSave

SaveSaveSaveSaveSaveSave

SaveSave

SaveSaveSaveSave

SaveSave

Categorized:

Leave a Comment

Rate this recipe:  

Comments

  • Terry

    Good recipe. Very tasty. Wife wants me to cook it again. A couple things about the recipe though. Says cut the meat to ‘thin slices’. How thin is thin? Mine were about 3/8″ thick which may have been too think. How long should the slices be? My cut of flank steak was about 8-9″ wide so I cut them shorter, about 2″. Recipe calls for the skillet to be ‘nice and hot’. My range setting was just over medium which I think was too low as the meat expelled a lot of moisture and stewed the meat instead of frying it. I had printed out the recipe, so forgot about the recipe intro about where the pan is called ‘super hot’. No mention made about putting the meat back into the pan, so at the end I mixed everything on a serving plat. I should have put it back into the pan and served it that way. The photo of the meal for this article shows sesame seeds sprinkled on top. No mention of that in the recipe.