This Pepper Steak Recipe rivals your favorite takeout but is healthier and made with pantry friendly ingredients. It boasts buttery tender beef and crisp-tender bell peppers enveloped in a dynamic stir fry sauce infused with garlic, ginger, sesame oil and chili sauce. This Pepper Steak recipe is easy to customize and easy to make ahead – then it’s just a quick stir fry to dinner! You can serve the Pepper Steak with rice or low carb cauliflower rice or zoodles along with homemade egg rolls and crab rangoons – then you’ll never want to order Chinese takeout again!
1/4 cups low-sodium soy sauce
2 tablespoons of rice wine vinegar
4 teaspoons packed brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
Freshly ground black pepper
1 pound flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly minced ginger
Cooked white rice, for serving
Step 1: To prepare the sauce, place the soy sauce with the vinegar, sugar, and cornstarch in a medium bowl. Whisk to combine and set aside.
Step 2: Heat a tbsp oil in a large skillet over high heat. Once the oil is hot, add the flank steak into the skillet. Season with salt and cool for about 8 minutes or until both sides are seared. Once cooked through, transfer the flank steak onto a plate.
Step 3: In the same skillet, add the rest of the 1 tbsp oil followed by the green bell peppers. Cook for about 4 minutes until tender. Add in the garlic and ginger. Stir and cook until aromatic.
Step 4: Add the beef back to the skillet. Pour the prepared sauce over and cook for about 12 minutes, stirring until the sauce is glossy.
Step 5: When done, remove from the heat. Enjoy with rice.