My love affair with this dish started one evening when I had little time and even fewer groceries. With a couple of bell peppers, a slab of flank steak, and some pantry staples like soy sauce and cornstarch, I whipped up what quickly became a family favorite. I recall my husband walking into the kitchen, drawn by the irresistible aroma of sautéing garlic and ginger, and exclaiming, “Are we having takeout?” He was genuinely surprised when I replied, “Nope, it’s homemade!”
What makes this stir-fry so special is its simplicity and versatility. It’s one of those dishes where you can easily swap out ingredients based on what you have on hand, but the core flavors remain consistently delightful. The combination of tender beef and crisp bell peppers, all coated in a savory sauce, hits the spot every time. Plus, it’s a fantastic way to sneak some veggies onto the kids’ plates without any complaints!
If you’re looking for a quick fix that doesn’t skimp on flavor and satisfies even the pickiest of eaters, this Pepper Steak Stir-Fry is your ticket. It’s not just about feeding the people you love; it’s about creating moments that linger long after the plates are empty. So, let’s get cooking, shall we? Gather your ingredients, fire up the stove, and in no time, you’ll have a dish that’s sure to become a staple in your weekly meal rotation. Trust me, once you’ve tasted it, you’ll know exactly why it’s a family favorite.
How to Make Easy Pepper Steak Stir-Fry
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Ingredients:
- 1 1/4 pounds flank steak (thinly sliced)
- 1 tablespoon vegetable oil (divided)
- 1 red bell pepper (cored, seeded, and cut into strips)
- 1 green bell pepper (cored, seeded, and cut into strips)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
Directions:
- Start by heating a teaspoon of vegetable oil in a large skillet over medium-high heat.
- Add the strips of red and green bell peppers, sautéing for about 3-4 minutes until slightly tender. Remove the peppers from the skillet and set aside.
- In the same skillet, pour in the remaining oil. Season the sliced flank steak with salt and pepper to your preference.
- Turn up the heat to high and place the seasoned steak in the pan. Cook for 5-6 minutes, stirring occasionally, until the meat is just browned.
- Add the minced garlic and ginger to the skillet, cooking for about 30 seconds until their aroma fills the kitchen.
- Return the bell peppers to the pan, mixing them with the beef.
- In a small bowl, combine soy sauce, sugar, water, and cornstarch. Blend until smooth.
- Pour the sauce mixture over the steak and peppers, bringing it to a gentle simmer. Let it cook for 2-3 minutes until the sauce thickens slightly. Serve while hot.
Customizing Your Pepper Steak Stir-Fry: Alternative Ingredients
If you don’t have flank steak, try using sirloin or even chicken for a change. For a soy-free alternative, coconut aminos work well. Feel free to swap bell peppers with your favorite veggies like broccoli or snap peas, adding an exciting twist to the dish.
Best Ways to Store Leftover Pepper Steak Stir-Fry
Store any leftover stir-fry in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat or in the microwave until warmed through. If you’d like to freeze it, ensure it’s in a freezer-safe container and consume it within two months for the best taste.
How to Serve This Stir-Fry
This stir-fry pairs wonderfully with steamed jasmine or brown rice. You can also serve it with noodles for a heartier meal. Garnish with sesame seeds or chopped scallions for extra flavor and visual appeal. A side of egg rolls or a crisp salad makes a complete meal.
Cooking Hacks to Elevate Your Stir-Fry
To ensure your steak stays tender, cut it against the grain. Adding a splash of rice vinegar or a squeeze of lime juice just before serving can brighten up the flavors. If you prefer a spicier kick, toss in some red pepper flakes or a dash of hot sauce.
Seasonal Twists for Your Pepper Steak
In spring, add asparagus or snow peas for a fresh taste. During summer, zucchini or sweet corn can be a delightful addition. For autumn, try incorporating sliced mushrooms, and in winter, throw in some hearty greens like kale or Swiss chard.
FAQs:
Can I make this dish vegetarian?
Absolutely! You can replace the beef with tofu or tempeh for a vegetarian twist. Just make sure to press the tofu to remove excess moisture and pan-fry it until golden before adding it to the stir-fry. The rest of the ingredients can remain the same.
Is there a way to make it gluten-free?
Yes, you can make it gluten-free by using tamari or coconut aminos instead of soy sauce. Also, ensure that your cornstarch and other ingredients are certified gluten-free to avoid any cross-contamination, maintaining the delicious flavor while catering to dietary needs.
What can I use if I don’t have cornstarch?
If you’re out of cornstarch, arrowroot powder or tapioca starch are great alternatives. Both work similarly to thicken the sauce. Simply use the same amount as you would cornstarch, whisking it into the liquid until it dissolves completely.
How can I keep the bell peppers crunchy?
For crunchy bell peppers, cook them for a shorter time—around 2-3 minutes. This will ensure they maintain some bite. Also, try not to overcrowd the pan, which can cause them to steam rather than sauté, preserving their natural crunch.
What’s the best cut of beef for stir-fry?
Flank steak is a popular choice for stir-fry due to its tenderness and flavor. However, sirloin or even flat iron steak can also work well. The key is to slice the beef thinly against the grain to ensure it stays tender during cooking.
Can I prepare this dish in advance?
Yes, you can prepare the ingredients in advance by slicing the beef and vegetables a day ahead and storing them in the refrigerator. The sauce can also be mixed and refrigerated. When ready to cook, just follow the cooking steps for a quick meal.
Easy Pepper Steak Stir-Fry
Equipment
- large pan
Ingredients
- 1 1/4 pounds flank steak thinly sliced
- 1 tablespoon vegetable oil divided
- 1 medium red bell pepper cored, seeded, and cut into strips
- 1 medium green bell pepper cored, seeded, and cut into strips
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- to taste Salt
- to taste Pepper
- 1/4 cup soy sauce
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
Instructions
For Stir-Fry:
- In a large pan, heat 1 teaspoon of vegetable oil over medium-high heat.
- Add the red and green bell peppers to the pan and sauté for about 3-4 minutes until they start to soften. Remove from the pan and set aside.
- Next, in the same pan, add the remaining vegetable oil. Season the thinly sliced flank steak with salt and pepper.
- Raise the heat to high, and add the steak. Stir occasionally and cook for 5-6 minutes until the meat is browned.
- Add the minced garlic and ginger, cooking for an additional 30 seconds until they become fragrant.
- Return the sautéed bell peppers back into the pan with the steak.
For Sauce:
- In a small bowl, whisk together the soy sauce, sugar, a quarter cup of water, and cornstarch until the mixture is smooth.
- Pour the sauce over the steak and peppers, allowing the mixture to reach a simmer. Cook for about 2-3 minutes until the sauce thickens slightly, then serve hot.
