Quickly-seared strips of flank steak and red bell pepper are flavored with soy sauce, ginger, garlic, brown sugar, and rice wine vinegar. Instead of opting for takeout, make your own at home! You control the ingredients, so you can feel really good about what you're eating. Serve on top of some rice with a veggie on the side, and One Pan Pepper Steak makes for one of the easiest and well-rounded weeknight dinners.
Course Main Course
Keyword pepper steak, stir fry
Prep Time 5minutes
Cook Time 20minutes
large frying pan or wok
1.5lbsflank steaklean, trimmed
cooking sprayI suggest using a canola-based or grapeseed oil based spray, which both have high smoke points.
1red bell pepper
1/4creduced sodium soy sauce
1tspgingerI use the one in the squeeze tube
1tsprice wine vinegar
Mince the garlic cloves. Whisk together the soy sauce, garlic, ginger, sugar and vinegar in a small bowl to form the sauce. Set aside for later.
Thinly slice the flank steak in strips. Toss in a bowl with the corn starch. Set aside.
Thinly slice the red bell pepper and onion.
Heat a wok (or large frying pan) over super high heat.
Once the pan is heated, add cooking spray.
Add the the pepper and onion strips and sauté them until they are blistered-looking and begin to cook down. They should be slightly soft, but not mushy. This should take around 10 minutes.
Remove the peppers and onions from the pan once they are cooked.
Add more cooking spray to the pan.
Add half of the coated beef strips to the pan, making sure the beef is spaced apart. This allows it to sear, rather than overcrowd in the pan and steam.
Remove the first batch from the pan.
Spray the pan again and cook the second batch of beef.
Once the second batch is done, return all of the beef and veggies to the pan.
Add the sauce you made in step 1.
Cook together for a few minutes for the flavors to blend.
Top with chopped scallions and sesame seeds to taste.