Pepper Steak with deep savor and hearty portions—stick-to-your-ribs cooking for real life weeknights.
Sizzling Pepper Steak for Busy Weeknights
A glossy, savory stir-fry that turns flank steak into tender, protein-packed weeknight comfort with minimal fuss.
This pepper steak is the kind of dinner that feels substantial without hogging your evening. Thin strips of flank steak sear quickly at blistering heat until they develop caramelized edges, then meet sweet red pepper and a sauce that’s salty, tangy, and lightly glossy—think soy, rice vinegar, sesame oil, garlic and fresh ginger coming together in a single pan.
The trick is in a quick marinade and the cut: trim any large fat pieces, slice across the grain into 1/4-inch strips, and let the steak soak in a simple mix of soy, vinegar, sesame oil, cornstarch, garlic and ginger for 10–15 minutes while you slice the peppers and onions. The cornstarch in the marinade helps the sauce cling to the meat and gives the finished dish that silky, restaurant-style sheen.
Cook fast over very high heat and don’t crowd the pan—sear in two quick batches for about 1–2 minutes per side so you get color without overcooking. Finish by tossing everything together briefly so the peppers stay crisp-tender and the sauce thickens just enough to coat each strip of steak.
This is a great meal-prep staple: it reheats beautifully over rice or noodles and holds up for several days in the fridge, making it perfect for packed lunches or quick weeknight plates. Garnish with sliced green onion for a fresh bite and a little extra crunch.
Ingredients
How to Make Pepper Steak
- Trim any large fat pieces from the flank steak and slice across the grain into 1/4-inch strips; place the strips in a bowl.
- Make the marinade by whisking together soy sauce, rice vinegar, sesame oil, 1/2 tablespoon cornstarch, minced garlic, and grated ginger; pour over the steak, toss to coat, and let sit 10–15 minutes while you prep vegetables.
- Slice the bell peppers into 1/4-inch strips and thinly slice the onion; slice the green onions on the diagonal and set aside for garnish.
- Heat a large heavy skillet or wok over high heat until very hot, add 1/2 tablespoon olive oil, and sear the marinated steak in a single layer in two quick batches (about 1–2 minutes per side) until browned but not overcooked; transfer steak to a plate.
- Reduce heat to medium-high, add the remaining 1/2 tablespoon olive oil to the pan, then add the sliced onion and bell peppers and sauté 4–5 minutes until crisp-tender and edges begin to brown.
- Stir the remaining 1/2 tablespoon cornstarch into the beef broth to make a slurry, pour the broth into the pan to deglaze, scraping browned bits, then add crushed red pepper and bring to a simmer.
- Return the steak and any accumulated juices to the pan, toss to coat in the sauce, and simmer 1–2 minutes until the sauce thickens and steak reaches desired doneness; taste and adjust seasoning with salt and black pepper.
- Remove from heat, stir in most of the green onions (reserve some for garnish), and serve the pepper steak hot over 1/2 cup cooked brown rice per serving; garnish with remaining green onions.
Recipe Card
Pepper Steak
Pepper Steak with deep savor and hearty portions—stick-to-your-ribs cooking for real life weeknights.
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- Trim any large fat pieces from the flank steak and slice across the grain into 1/4-inch strips; place the strips in a bowl.
- Make the marinade by whisking together soy sauce, rice vinegar, sesame oil, 1/2 tablespoon cornstarch, minced garlic, and grated ginger; pour over the steak, toss to coat, and let sit 10–15 minutes while you prep vegetables.
- Slice the bell peppers into 1/4-inch strips and thinly slice the onion; slice the green onions on the diagonal and set aside for garnish.
- Heat a large heavy skillet or wok over high heat until very hot, add 1/2 tablespoon olive oil, and sear the marinated steak in a single layer in two quick batches (about 1–2 minutes per side) until browned but not overcooked; transfer steak to a plate.
- Reduce heat to medium-high, add the remaining 1/2 tablespoon olive oil to the pan, then add the sliced onion and bell peppers and sauté 4–5 minutes until crisp-tender and edges begin to brown.
- Stir the remaining 1/2 tablespoon cornstarch into the beef broth to make a slurry, pour the broth into the pan to deglaze, scraping browned bits, then add crushed red pepper and bring to a simmer.
- Return the steak and any accumulated juices to the pan, toss to coat in the sauce, and simmer 1–2 minutes until the sauce thickens and steak reaches desired doneness; taste and adjust seasoning with salt and black pepper.
- Remove from heat, stir in most of the green onions (reserve some for garnish), and serve the pepper steak hot over 1/2 cup cooked brown rice per serving; garnish with remaining green onions.
Nutrition
- Carbohydrates
- 40
- Saturated Fat
- 7
- Sodium
- 650
- Fiber
- 4
- Unsaturated Fat
- 12
- Protein
- 36
- Fat
- 22
- Cholesterol
- 115
- Trans Fat
- 0.3
- Calories
- 540
- Sugar
- 6