Dinner
Pepper Steak Stir-Fry
Perfect for busy weeknights, our stir-fry featuring tender, flavorful flank steak along with red and green bell peppers easily goes from prep to tabletop in just 30 minutes. Delicious served with steamed rice, lo mein noodles, cauliflower rice, or even quinoa.
Servings:
4
Total Time:
30m
Prep Time:
10m
Cooking Time:
20m
Ingredients
- 1 tablespoon sesame or canola oil, plus more as needed
- 1 green bell pepper; cored, seeded, and cut into thin strips
- 1 red bell pepper; cored, seeded, and cut into thin strips
- 1 1/4 pounds flank steak, thinly sliced
- 2 to 3 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- Salt and freshly ground black pepper to taste
- 1/4 cup soy sauce
- 1/4 cup water
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons granulated sugar
READY TO COOK!
Make this recipe using our Kyoto Wok
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Preparation Instructions
- Sauté the peppers—Place a large carbon steel wok over medium high heat and add sesame oil. When oil is shimmering, add peppers and sauté, stirring frequently until just tender—about 3 or 4 minutes. Transfer peppers to a plate and set aside.
- Cook the steak—Pat steak dry with paper towels and generously season with salt and pepper. Add another splash of oil to the wok and place over high heat until the oil shimmers. Carefully transfer steak to heated wok and toss or stir frequently until lightly browned—about 5 or 6 minutes. Add garlic and ginger and sauté, stirring constantly, for about 1 minute.
- Meanwhile, make the sauce —As steak begins cooking, place soy sauce, water, cornstarch, and sugar in a small bowl and whisk together.
- Finish and serve —Reduce heat to medium, then pour sauce over stir-fry and bring to a simmer. Stir until sauce thickens—about 2 or 3 minutes. Serve piping hot.
Tips
- Keep beef tender and easy to chew by cutting against the grain—simply look to see which way the muscle fibers run and slice thinly in the opposite direction.
- For much easier slicing, place beef in the freezer for 30 to 60 minutes beforehand.
- Cook stir-fries over high heat so that vegetables stay crisp and meat remains tender and juicy.
- Lean, boneless flank steak delivers intense beef flavor at a great value, but you could easily substitute skirt steak. Chuck steak works well, too, as long as you remove the thick membrane.
- Stir-fries make it easy to clean out your crisper drawer—swap out the bell peppers for everything from broccoli or green beans to carrots or zucchini.
- Place leftover steak stir-fry in an airtight container and keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw and reheat in the microwave or on the stovetop.
