This pepper steak stir-fry recipe consists of thinly sliced beef, marinated in Asian condiments, and cooked with classic stir-fry vegetables. It’s a simple meal that explodes with flavor.
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Those of you who frequent the site will know of my love for stir-fries. A lot of times I won’t follow any particular recipe because I love mixing it up. After all, what is life without a bit of variety? I also love that it’s a great way to clear out the fridge! I have stumbled upon some great combinations by rummaging through my vegetable drawer and subjecting whatever I find inside to my frying pan. This particular recipe isn’t overly adventurous but that’s because sometimes you need to get the basics down. If you’ve never really given stir-fries a chance, this is the perfect one to try. Focus on the meat so you don’t overcook it and make it overly chewy. That’s the bane of many a stir-fryer. Fryist? Anyways, once you’ve mastered the meat, you’ll be moving on to some of my other recipes, like Easy Paleo Cashew Chicken Stir-Fry and Cumin Healthy Chicken Stir Fry With Carrot Noodles in no time!
Why You Will Love This Recipe
- Serve this stir fry over rice, noodles, or even with a salad for a healthier option. The beef is marinated overnight, which gives it a juicy, tender flavor.
- All the ingredients in this recipe are budget friendly, flank steak being one of the cheaper cuts of beef.
- You can be creative with this recipe. Switch up the meat and veggies; experiment to find your favorite combination. Have some leftover ingredients in the fridge? Throw them in the pan!
Is A Pepper Steak Stir-Fry Healthy?
- This meal can be considered healthy on the basis that it has protein, vegetables, and good kind of fat.
- Beef is a good source of protein and other nutrients. It can improve muscle growth and help reduce tiredness. In addition, beef provides iron and vitamins.
- Bell peppers are excellent for your health. They are rich in vitamins and antioxidants and fight against cancer and heart disease.
- The recipe does feature soy sauce, which is high in sodium, sugar, and cornstarch, a refined carb. So don’t overdo these ingredients. Better yet, feel free to replace the cornstarch with arrowroot powder or a healthier thickener, like tapioca starch or xanthan gum (you will require less than the 2 tablespoons listed in the recipe, should you go this route).
INGREDIENTS
Here are the ingredients for the steak and marinade. Don’t forget to pick up the rice or noodles, should you want to set this stir-fry on anything.
- ½ lb flank steak, cut into strips
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tbsp brown sugar
- 1 tsp fresh ginger, chopped
- ½ tsp garlic powder
- 2 tbsp cornstarch
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
INSTRUCTIONS
Mix
In a small bowl, combine the steak strips with 1 tablespoon soy sauce, garlic powder, and 1 tablespoon of cornstarch. Mix well until combined. Let it marinate in the fridge for at least 30 minutes.
Combine
In another bowl, make the sauce for the stir-fry. Combine the remaining soy sauce, cornstarch, chopped ginger, and brown sugar. Stir well. In a large skillet, heat the sesame oil on HIGH then add the marinated steak strips. Sear the strips for 1 minute on each side until browned.
Add
Add the sliced bell pepper to the pan and stir fry for another minute. Add the sauce and cook until reduced to half. Transfer the beef stir-fry to plates and sprinkle with the white sesame seeds.
Devour!
Variations
- Swap out the vegetables or add even more! Stir-fry favorites include broccoli, fresh spinach, carrot, and onions.
- You can substitute the beef with other proteins like pork or chicken, both work well for this recipe.
- Traditionally beef stir-fry is served over rice, but feel free to serve it with your favorite sides or grains. It’s very tasty on noodles, too!
- If soy sauce is too salty for you, you can use low-sodium soy sauce.
FAQs
I used flank steak for this recipe. But you can use other lean cuts like sirloin or tenderloin. All are suitable for marinating and stir frying.
You probably didn’t slice your beef thin enough. The thinner the slice, the more tender it will be after frying. Also, make sure to heat your pan on HIGH before adding the beef.
Yes, sure. You can use any kind of protein for this recipe, like pork or chicken. I have a number of chicken stir-fry recipes for you to try.
How to Store Pepper Steak Stir-Fry
Let the stir-fry cool completely but don’t leave it out at room temperature for longer than two hours to prevent bacteria from growing. You can separate the meat from the vegetables to preserve the texture of the veggies but this isn’t necessary. Store the meal in an airtight container. It will keep in the fridge for up to 4 days. You can also freeze the stir-fry for up to 3 months. When you’d like to reheat the meal, let it thaw overnight if frozen. Warm it in a frying pan on the stove at MEDIUM heat, stirring occasionally. You may need to add water or sauce to prevent the ingredients from drying out. You can also microwave the dish; stir halfway through to ensure it’s thoroughly warmed through.
Ingredients
- ½ lb flank steak sliced in stripes
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tbsp brown sugar
- 1 tsp fresh ginger chopped
- ½ tsp garlic powder
- 2 tbsp cornstarch
- ½ red bell pepper sliced
- ½ green bell pepper sliced
Instructions
- In a small bowl, combine the steak strips with 1 tablespoon soy sauce, garlic powder, and 1 tablespoon of cornstarch. Mix well until combined. Let it marinate in the fridge for at least 30 minutes.
- In another bowl, make the sauce for the stir-fry. Combine the remaining soy sauce, cornstarch, chopped ginger, and brown sugar. Stir well. In a large skillet, heat the sesame oil on HIGH then add the marinated steak strips. Sear the strips for 1 minute on each side until browned.
- Add the sliced bell pepper to the pan and stir fry for another minute. Add the sauce and cook until reduced to half.
- Transfer the beef stir-fry to plates and sprinkle with the white sesame seeds.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I like the ginger added to it. I also added mushrooms.