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–+ servings
a bowl of beef and pepper stir fry with rice and chopsticks.

Pepper Steak Recipe

Course: Dinner, Main Course
Cuisine: asian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 bowls
Calories: 465kcal
Author: Becky Hardin
This pepper steak is the perfect easy weeknight meal! Tender flank steak is cooked with bell peppers and onions and tossed in a flavorful homemade teriyaki sauce. Pepper steak is also perfect for meal prep–make it once and enjoy it all week long!
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Ingredients

For the Sauce

  • ⅓ cup low-sodium beef broth
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon grated fresh garlic
  • 1 teaspoon grated fresh ginger

For the Stir Fry

  • 1 pound flank steak
  • 2 tablespoons olive oil divided
  • 1 sweet onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 3 cups cooked white rice for serving
  • Sesame seeds and sliced green onion optional, for garnish

Instructions

For the Sauce

  • Whisk together all of the sauce ingredients in a small bowl. Set aside until ready to use.
    ⅓ cup low-sodium beef broth, ¼ cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons cornstarch, 1 teaspoon grated fresh garlic, 1 teaspoon grated fresh ginger
    a bowl of brown sauce on a white surface.

For the Stir Fry

  • Place the flank steak on a cutting board and cover it with plastic. Use a meat mallet to pound it to ½-inch thick. Thinly slice the steak as thinly as you can– about ⅛ inch. Season the steak lightly with salt and pepper.
    1 pound flank steak
    three bowls of meat, peppers and onions on a grey background.
  • Heat a large skillet over medium high heat. Add 1 tablespoon of olive oil. Add as much steak as will fit to the pan– you don’t want to overcrowd it!
    2 tablespoons olive oil
  • Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness. Remove the steak to a plate and continue searing the steak in batches until it has all been cooked.
    a wok with meat in it on a white background.
  • Add the remaining tablespoon of olive oil to the pan. When it is warm, add the onion. Sauté for 2-3 minutes, or until just beginning to soften.
    1 sweet onion
    fried onions in a wok on a white background.
  • Add the red and green bell peppers. Cook for an additional 3-4 minutes, or until the peppers are tender.
    1 green bell pepper, 1 red bell pepper
    stir fried vegetables in a wok on a white background.
  • Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.
    a wok full of stir fried vegetables and meat.
  • Serve over rice garnished with sesame seeds and sliced green onion.
    3 cups cooked white rice, Sesame seeds and sliced green onion

Notes

  • For a gluten-free recipe, swap out the soy sauce for tamari or coconut aminos.
  • Nutritional information does not include optional ingredients.
Storage: Store pepper steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 465kcal | Carbohydrates: 46g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 682mg | Potassium: 786mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1436IU | Vitamin C: 90mg | Calcium: 66mg | Iron: 3mg