Our Pepper Steak Is The Surefire Stir-Fry That's Infinitely Adaptable

Laura Rege
·1 min read

Yields: 4 servings

Prep Time: 15 mins

Total Time: 30 mins

Ingredients

  • 1/2 c.

    reduced-sodium soy sauce

  • 1/4 c.

    rice wine vinegar

  • 3 tbsp.

    packed light brown sugar

  • 2 tbsp.

    cornstarch

  • 2 tbsp.

    vegetable oil, divided

  • Kosher salt

  • Freshly ground black pepper

  • 1 lb.

    flank steak, thinly sliced against the grain

  • 1

    green bell pepper, seeds and ribs removed, thinly sliced

  • 1

    red bell pepper, seeds and ribs removed, thinly sliced

  • 3

    cloves garlic, finely chopped

  • 1 tbsp.

    finely chopped peeled ginger

  • Cooked white rice, for serving

Directions

  1. In a medium bowl, whisk soy sauce, vinegar, brown sugar, and cornstarch until combined.

  2. In a large skillet over high heat, heat 1 tablespoon oil. Working in batches, add steak; season with salt and pepper. Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate.

  3. In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook bell peppers, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute more. Return beef to skillet and add sauce; season with salt and pepper, if needed. Cook, stirring, until sauce is glossy, about 2 minutes more.

  4. Divide rice among plates. Spoon steak mixture over.

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