Description
A flavorful and colorful dish, this Pepper Steak with Bell Peppers and Onion is a classic Asian-inspired stir-fry that’s quick and easy to make. Tender slices of flank steak are cooked with crisp bell peppers, onions, garlic, and ginger in a savory sauce, perfect for serving over rice or noodles.
Ingredients
Scale
For the Steak:
- 1 ½ pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Stir-Fry:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup low-sodium beef broth
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- Salt to taste
- Optional red pepper flakes for heat
Instructions
- Marinate the Steak: Toss sliced flank steak with soy sauce and cornstarch. Let it marinate for 15 minutes.
- Cook the Steak: Brown the marinated steak in a skillet, then set it aside.
- Prepare the Stir-Fry: Sauté bell peppers and onion until tender-crisp. Add garlic and ginger.
- Combine: Return the beef to the skillet. Add a sauce made from beef broth, oyster sauce, hoisin sauce, and black pepper.
- Finish: Cook until the sauce thickens slightly. Drizzle with sesame oil, season with salt, and add red pepper flakes if desired. Serve hot over rice or noodles.
Notes
- For a low-carb option, serve over cauliflower rice.
- You can substitute flank steak with sirloin or skirt steak.
- Adjust sauce ingredients to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
