Stir-Fry Pepper Steaks
A quick and flavorful stir-fry featuring tender flank steak, colorful peppers, and scallions in a savory soy-ginger sauce, perfect for a satisfying weeknight dinner.
Ingredients
Instructions
- Mix soy sauce, sugar, garlic powder, and ground ginger in a medium bowl.
- Add the flank steak strips to the marinade and let stand for 10 minutes.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add marinated steak strips to the skillet and cook until browned, about 3-4 minutes.
- Add red and green peppers and scallions to the skillet and stir-fry for 2-3 minutes until vegetables are tender-crisp.
- In a small bowl, combine beef broth and cornstarch to make a slurry.
- Pour the slurry into the skillet and cook, stirring, until the sauce thickens, about 1-2 minutes.
- Serve hot over cooked Minute Rice.
Tips & Substitutions
For a more complex flavor, consider adding a splash of sesame oil or a pinch of red pepper flakes. If flank steak is hard to find, sirloin or skirt steak can make great substitutes. You can also use fresh garlic instead of garlic powder for a more pungent taste. If you prefer a veggie-packed version, feel free to add broccoli or snap peas, similar to the style of Beef And Snowpeas.
Serving Suggestions
Serve the stir-fry hot over cooked Minute Rice for a quick meal. For an extra crunch, top with chopped peanuts or sesame seeds. Pair it with a side of steamed vegetables or a simple cucumber salad for a refreshing contrast. This dish pairs beautifully with Chinese Pepper Steaks, making for a delightful dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to warm the stir-fry gently, adding a splash of beef broth or water to keep the meat tender. Avoid microwaving as it can make the steak tough.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Pepper Steaks contains roughly 830 calories, with 13g protein, 165g carbohydrates, and 15g fat. It is an excellent source of vitamin C (124% of the Daily Value), iron (81% of the Daily Value), and dietary fiber (50% of the Daily Value), and a good source of vitamin A. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats instead of flank steak?
Yes, you can substitute flank steak with other cuts like sirloin, skirt steak, or even chicken for a different flavor profile. Just adjust cooking times as necessary, since chicken tends to cook faster than beef.
How can I make this dish more spicy?
To add heat, incorporate sliced jalapeños or crushed red pepper flakes during the stir-frying process. You could also serve with a spicy sauce on the side, such as Sriracha or chili garlic sauce.
Is there a way to make this dish gluten-free?
Absolutely! Use tamari instead of soy sauce to keep it gluten-free. Additionally, ensure that the cornstarch you use is certified gluten-free, as some brands may contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).