Name: 30-Minute Pepper Steak Stir Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tbsp oil (olive, avocado, or vegetable); 1 large red bell pepper, cut into thin strips; 1 large green bell pepper, cut into thin strips; 2 lbs flank steak, cut into thin strips; 2 garlic cloves, pressed; 1 tbsp fresh ginger, grated; 1/3 cup soy sauce; 2 tbsp brown sugar; 1 tbsp corn starch

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Introduction

This 30-Minute Pepper Steak Stir Fry is a quick and flavorful dish perfect for busy weeknights. Tender strips of flank steak combine with colorful bell peppers in a savory, slightly sweet sauce that’s sure to please the whole family.

A close-up view of a black cast iron pan filled with sliced cooked beef and thin strips of red and green bell peppers mixed evenly throughout, with a few small garnishes of chopped green onions scattered on top. The beef looks tender and slightly glossy from the sauce, while the peppers are vibrant and slightly softened. A black fork rests on the right side of the pan, partially immersed in the food. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil (olive, avocado, or vegetable)
1 large red bell pepper (cut into thin strips)
1 large green bell pepper (cut into thin strips)
2 lbs flank steak (cut into thin strips)
2 garlic cloves (pressed)
1 tbsp fresh ginger (grated)
1/3 cup soy sauce
2 tbsp brown sugar
1 tbsp corn starch

Instructions

Step 1: In a small bowl, whisk together the soy sauce, brown sugar, corn starch, pressed garlic, and grated ginger to create the sauce. Set it aside.
Step 2: Preheat a wok or large skillet over medium heat and add the oil. Add the red and green bell pepper strips and cook until they start to turn golden brown, about 3 minutes. Remove the peppers from the pan and set aside.
Step 3: Increase the heat to high. Add the flank steak strips to the pan and cook until they are nicely browned on all sides.
Step 4: Return the cooked bell peppers to the pan with the steak. Pour the prepared sauce over the mixture, stirring well to coat everything evenly.
Step 5: Cook for an additional 2 to 4 minutes, allowing the sauce to thicken and the flavors to meld together.
Step 6: Remove from heat and serve immediately, ideally with your favorite grain or noodles.

Tips & Variations

For extra color and flavor, add sliced onions or snap peas along with the bell peppers.
If you prefer a spicier dish, add a pinch of crushed red pepper flakes or a splash of chili garlic sauce to the sauce mixture.
Use chicken or tofu as a substitute for flank steak for a different protein option.
For a gluten-free version, substitute tamari or coconut aminos for the soy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the steak tender.

How to Serve

A close-up view of a black cast iron pan filled with cooked beef strips and sliced bell peppers, showing about two main layers: a base layer of tender, browned beef pieces with a shiny, slightly oily texture and a mixed layer of thin red and green bell pepper slices scattered throughout. The beef and peppers are mixed evenly, with a few sprinkled green onion slices adding small bright green accents on top. A black fork is resting inside the pan over the food. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak is recommended for its tenderness and quick cooking time, but sirloin or skirt steak are good alternatives. Just slice them thinly against the grain for best results.

How do I prevent the peppers from getting too soft?

Cooking the bell peppers quickly over medium-high heat helps them stay crisp-tender. Avoid overcooking by removing them from the pan as soon as they start to brown, then adding them back later to finish with the sauce.