Looking for a delicious and easy-to-make meal for any occasion? Look no further than this Pepper Steak with Bell Peppers and Onion recipe! Packed with flavor and simple to whip up, this dish is sure to become a staple in your kitchen.
Why You’ll Love This Recipe?
- Great flavors: The combination of tender flank steak, colorful bell peppers, and savory sauce creates a mouthwatering taste sensation.
- Quick prep time: With minimal chopping and cooking time, this recipe is perfect for busy weeknights or last-minute dinner plans.
- Perfect for meal prep: Make a big batch and enjoy leftovers for lunch the next day – the flavors only get better with time!
Ingredient Notes:
For the Stir-Fry:
- flank steak, thinly sliced against the grain
- red bell pepper, thinly sliced
- green bell pepper, thinly sliced
- yellow bell pepper, thinly sliced
- medium onion, thinly sliced
- vegetable oil
For the Sauce:
- soy sauce
- oyster sauce
- cornstarch
- water
- rice vinegar
- honey or brown sugar
- garlic, minced
- grated fresh ginger
- sesame oil
Optional: red pepper flakes for heat
Step-by-Step Instructions:
- Heat vegetable oil in a large skillet or wok over high heat.
- Add sliced flank steak and cook until browned, then remove from the skillet.
- In the same skillet, add the sliced bell peppers and onion, cooking until slightly softened.
- In a small bowl, mix together the sauce ingredients and pour over the vegetables in the skillet.
- Return the cooked steak to the skillet and stir until everything is coated in the sauce.
- Serve hot over steamed rice or noodles.
Helpful Tips:
- For a more tender steak, marinate the sliced flank steak in the sauce for 30 minutes before cooking.
- Feel free to customize the vegetables based on what you have on hand – mushrooms, broccoli, or snap peas all work well in this dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use a high-quality flank steak for the best texture and flavor.
- Don’t overcrowd the skillet when cooking the steak and vegetables to ensure they cook evenly.
- Adjust the amount of red pepper flakes based on your spice preference.
Serving Suggestions:
This Pepper Steak pairs perfectly with steamed rice, quinoa, or cauliflower rice. For added freshness, serve with a side of crisp cucumber salad or pickled vegetables. A cold glass of iced tea or a light lager beer makes a refreshing beverage to accompany this dish.
Storage and Reheating Tips:
To store leftovers, transfer the Pepper Steak to an airtight container and refrigerate. Reheat in a skillet over medium heat until warmed through, adding a splash of water if needed to prevent sticking.
Frequently Asked Questions:
- Can I use a different cut of beef for this recipe?
Yes, you can substitute flank steak with sirloin or skirt steak for this recipe. - Is there a way to make this dish vegetarian?
Yes, you can swap the flank steak for tofu or seitan to make a vegetarian version of this dish. - Can I freeze Pepper Steak for later?
While this dish is best enjoyed fresh, you can freeze any leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
Conclusion:
Now that you have the recipe for Pepper Steak with Bell Peppers and Onion, give it a try and experience the delicious flavors for yourself! Don’t forget to share your feedback and any personal twists you added to make this recipe your own. Enjoy!
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Pepper Steak with Bell Peppers and Onion
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Pepper Steak with Bell Peppers and Onion recipe is a savory and flavorful stir-fry dish that combines tender flank steak with colorful bell peppers and onions in a delicious sauce. Perfect for a quick and satisfying meal!
Ingredients
For the Stir-Fry:
- 1 lb flank steak, thinly sliced against the grain
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tbsp vegetable oil
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- Optional: 1/2 tsp red pepper flakes for heat
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, water, rice vinegar, honey or brown sugar, garlic, ginger, and sesame oil. Set aside.
- Stir-fry the ingredients: Heat vegetable oil in a large skillet or wok over high heat. Add sliced flank steak and cook until browned. Add bell peppers, onion, and the prepared sauce. Stir-fry for a few minutes until the vegetables are tender and the sauce has thickened.
- Serve: Serve the pepper steak hot over rice or noodles. Enjoy!
Notes
- You can customize the vegetables in this recipe by adding mushrooms, broccoli, or snow peas.
- Adjust the level of spiciness by adding more or less red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg