Easy 20-Minute Pepper Steak Stir-Fry
If you’re looking for a quick and delicious weeknight meal, this Easy 20-Minute Pepper Steak Stir-Fry is perfect for you. Packed with flavors and ready in no time, this dish will become a favorite in your household.
Ingredients:
- 1 pound flank steak (3/4-inch thick)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- Cooked rice and sliced scallions, for serving
Directions:
- Prepare the Steak and Sauce:
- Place the flank steak in the freezer for about 5 minutes to firm up, making it easier to slice.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, rice vinegar, onion powder, garlic powder, and ground ginger until smooth and no lumps remain. Set aside.
- Slice the Steak:
- Remove the steak from the freezer. Cut the steak in half lengthwise, then slice across the grain into very thin slices, about 1/4-inch thick.
- Cook the Beef:
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Season the sliced beef with kosher salt and freshly ground black pepper.
- Add the beef to the skillet, spreading it into an even layer. Cook undisturbed for about 2 minutes to sear the bottom.
- Toss and cook for an additional 3 minutes, until the beef is cooked through. Transfer the beef to a plate and set aside.
- Cook the Bell Peppers:
- In the same skillet, add the sliced red and green bell peppers. Cook until tender and beginning to brown, about 3 minutes.
- Combine and Serve:
- Return the cooked beef and any accumulated juices back to the skillet with the bell peppers.
- Add the prepared soy sauce mixture and cook, stirring, until the sauce thickens, about 1 to 2 minutes.
- Serve the stir-fry over cooked rice and top with sliced scallions.
Quick and Easy Details:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: Approximately 300 kcal per serving
Enjoy this flavorful and quick Pepper Steak Stir-Fry with your family. It’s a perfect dish for busy nights when you need a delicious meal on the table fast. Bon appétit!
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Easy 20-Minute Pepper Steak Stir-Fry
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
1 pound flank steak (3/4-inch thick)
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
Cooked rice and sliced scallions, for serving
Instructions
Place the flank steak in the freezer while you prepare the sauce, about 5 minutes. Whisk the soy sauce, honey, cornstarch, vinegar, onion powder, garlic powder, and ground ginger together in a small bowl until no lumps remain; set aside.
Remove the steak from the freezer. Cut the steak in half lengthwise, then slice across the grain into very thin (about 1/4-inch thick) slices.
Heat the oil in a large skillet over medium-high heat until shimmering. Season the beef with the salt and pepper. Add to the skillet, spread into an even layer, and cook undisturbed until the bottom sears, about 2 minutes. Toss and cook until the beef is cooked through, about 3 minutes more. Transfer the beef to a plate and set aside.
Add the bell peppers to the skillet and cook until tender and beginning to brown, about 3 minutes. Return the beef and any accumulated juices to the pan. Add the soy sauce mixture and cook until the sauce thickens, 1 to 2 minutes. Serve over cooked rice topped with the scallions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300 kcal