Description
This quick and flavorful steak with peppers and onions stir-fry combines tender flank steak with vibrant bell peppers and onions in a savory soy-ginger sauce. Perfect for a weeknight dinner, it’s ready in just 30 minutes and can be served over rice, noodles, or wrapped in a tortilla for a versatile and satisfying meal.
Ingredients
Scale
Sauce
- 1/4 cup soy sauce
- 1/3 cup low sodium beef broth (or water)
- 1 1/2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 3 cloves garlic, minced (about 2 teaspoons)
- 3/4-inch piece ginger, minced (about 1 teaspoon)
Vegetables
- 1/2 medium white onion, peeled and cut into strips or diced
- 1 large red bell pepper, cored and cut into thin strips or chunks
- 1 large green bell pepper, cored and cut into thin strips or chunks
Steak
- 1 1/4 pounds flank steak, thinly sliced against the grain
- Salt and pepper to taste
Other
- 2 tablespoons oil (divided)
Instructions
- Make the sauce: Whisk together the soy sauce, low sodium beef broth or water, brown sugar, cornstarch, minced garlic, and minced ginger in a small bowl. Set aside so the sauce is ready to use when the pan is hot.
- Cook the veggies: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and both bell peppers, stir-frying for 6 to 8 minutes until the vegetables are just tender and developing golden edges. Remove from the skillet and keep warm on a plate nearby.
- Sear the steak: Season the sliced flank steak with salt and pepper. Add the remaining tablespoon of oil to the skillet, increase the heat slightly if needed, and add the steak in a single layer without overcrowding. Stir-fry for 2 to 4 minutes until browned on the outside and cooked through but still juicy.
- Bring it together: Return the cooked peppers and onions to the skillet. Whisk the sauce again to reincorporate the cornstarch settled at the bottom, then pour it into the skillet. Stir everything well and allow it to simmer for 2 to 3 minutes until the sauce thickens slightly and coats all the ingredients with a glossy finish.
- Serve it up: Serve the steak with peppers and onions immediately over steamed rice, noodles, or wrapped in a tortilla for a fun twist. Optionally, garnish with sesame seeds or sliced green onions for extra flavor and presentation.
Notes
- Thinly slice the flank steak against the grain for the most tender bites.
- Do not overcrowd the pan when cooking the steak; cook in batches if necessary.
- If you prefer a thicker sauce, you can add a bit more cornstarch dissolved in water.
- Feel free to swap out flank steak with sirloin or skirt steak for similar results.
- Serve immediately for best texture and flavor; leftovers can be refrigerated and gently reheated.
