PREP TIME: 5 mins | COOK TIME: 10 mins | YIELD: 4 servings
With simple, fresh ingredients, anyone can be able to pull this restaurant-quality meal together in less than twenty minutes! A savoury Pepper Steak Stir-Fry best served over rice, rice noodles, or cauliflower rice for a satisfying meal perfect for the entire family!
The pop of colours from the bell peppers, juicy flank steak, and the most amazing savoury-sweet sauce just makes my mouth water! Better say no to take-out and try this easy and quick recipe. Honestly, this is so much better than take-out. And you can throw this together at the comfort of your home without any fuss, anytime!
INGREDIENTS
8 ounces (225 grams) flank steak, thinly sliced against the grain
2 tbsp olive oil, divided
1 red bell pepper, cut into 1” cubes
1 green bell pepper, cut into 1” cubes
3 garlic cloves, minced
1/4 c. brown sugar
1/2 c. low sodium soy sauce
2 tsp sesame oil
1 tsp ground ginger
1 tbsp Sriracha (or your favourite hot sauce)
1 tbsp cornstarch
How to make 15-Minute Pepper Steak Stir-Fry
Step 1: Place the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch in a small bowl. Whisk to combine.
Step 2: Heat a tbsp olive oil in a skillet over medium-high heat. Once the oil is hot, add the diced bell peppers to the skillet and cook for about a minute or two until tender. When done, transfer the bell peppers to a plate and set them aside.
Step 3: Adjust the heat to high. And in the same skillet, sear the flank steak in a single layer, adjusting the heat to medium-high until both sides of the steak are no longer pink.
Step 4: To the skillet with the steak, return the peppers and add in the sauce. Allow the sauce to simmer for about a minute or two until it begins to thicken.
Step 5: Before serving, garnish with some chopped cilantro and sesame seeds. Enjoy the Pepper Steak Stir-Fry over rice, rice noodles, or cauliflower rice.
Nutrition Facts:
Energy 271.66cal | Fat 15.11g | Protein 19.63g | Carbs 15.28g | Saturated Fat 3.4g | Polyunsat Fat 2.2g | Monounsat 8.43g | Sugar 8.03g | Cholesterol 38.08mg | Sodium 113.43mg | Potassium 612.37mg | Fiber 0.37g
Ingredients
- 8 ounces (225 grams) flank steak, thinly sliced against the grain
- 2 tbsp olive oil, divided
- 1 red bell pepper, cut into 1” cubes
- 1 green bell pepper, cut into 1” cubes
- 3 garlic cloves, minced
- 1/4 c. brown sugar
- 1/2 c. low sodium soy sauce
- 2 tsp sesame oil
- 1 tsp ground ginger
- 1 tbsp Sriracha (or your favourite hot sauce)
- 1 tbsp cornstarch
Instructions
Step 1: Place the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch in a small bowl. Whisk to combine.
Step 2: Heat a tbsp olive oil in a skillet over medium-high heat. Once the oil is hot, add the diced bell peppers to the skillet and cook for about a minute or two until tender. When done, transfer the bell peppers to a plate and set them aside.
Step 3: Adjust the heat to high. And in the same skillet, sear the flank steak in a single layer, adjusting the heat to medium-high until both sides of the steak are no longer pink.
Step 4: To the skillet with the steak, return the peppers and add in the sauce. Allow the sauce to simmer for about a minute or two until it begins to thicken.
Step 5: Before serving, garnish with some chopped cilantro and sesame seeds. Enjoy the Pepper Steak Stir-Fry over rice, rice noodles, or cauliflower rice.
