Pepper Steak Bell Peppers

This pepper steak recipe quickly became my go to answer for busy weeknights Packed with bold flavor and fresh crunch it hits the table in only thirty minutes and always leaves everyone satisfied

I started making this for last minute dinners whenever the fridge looked empty but now it is a family favorite even for picky eaters who love the sweet and savory sauce

Ingredients

• Vegetable oil: for high heat cooking select a neutral oil for best results
• Green bell peppers: give fresh bite and contrast to the sweet sauce pick firm glossy peppers
• Red bell peppers: add natural sweetness and depth choose ones that feel heavy for their size
• Flank steak: tender when sliced across the grain buy from a reputable butcher if possible
• Sea salt and black pepper: essential for seasoning look for evenly granulated salt
• Fresh garlic: brings sharpness use plump cloves for strongest flavor
• Fresh ginger: provides zing pick a piece with smooth skin and light fragrance
• Soy sauce: forms the savory backbone real brewed soy adds the most depth
• Brown sugar: balances salty and sour dark brown sugar intensifies molasses notes
• Cornstarch: thickens the sauce and gives silky texture fresh cornstarch works best
• Rice wine vinegar: brightens the stir fry select one without additives for pure tang
• Sesame oil: rounds out the flavor with light nuttiness toasted sesame oil gives a more intense kick

Step-by-Step Instructions

Prep the Ingredients:

Wash and dry your bell peppers Slice them into strips for fast cooking Take your flank steak and freeze it for thirty minutes to make slicing easier then cut it against the grain into thin quarter inch slices Mince your garlic and ginger finely so they will mix smoothly into the sauce

Make the Stir Fry Sauce:

In a small bowl combine the minced garlic ginger brown sugar soy sauce sesame oil rice vinegar and cornstarch Whisk thoroughly until all the cornstarch has dissolved The mixture should be glossy and a little thick

Cook the Peppers:

Heat one tablespoon of vegetable oil in a large skillet or wok over medium high heat When the oil shimmers add the sliced peppers and a quarter teaspoon of salt Cook for four to five minutes stirring often until the peppers are just tender but still crisp Transfer the cooked peppers to a plate so they don’t overcook

Sear the Steak:

Return the skillet to medium high heat and add the second tablespoon of oil When the oil is hot add the sliced steak sprinkle in the remaining salt and black pepper Let the steak cook for four to five minutes spread out in a single layer so it browns properly Stir occasionally until just cooked through

Combine and Finish:

Add the cooked peppers back to the pan with the steak Pour in the sauce mixture Stir everything well to coat and cook for an additional two to three minutes or until the sauce has thickened and the steak and peppers are glazed through

Serve:

Serve your pepper steak hot over freshly cooked rice Spoon everything into a big bowl and let everyone dig in

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The fresh ginger is my secret in this recipe One time my kids helped mince it and the kitchen filled with its floral scent Now they always ask to join in prepping this part which adds an extra memory to every meal

Storage Tips

Store any leftovers in an airtight container and refrigerate They will keep well for up to three days Reheat in a skillet for best texture Add a splash of water or soy if the sauce gets too thick from chilling

Ingredient Substitutions

Substitute sirloin for flank steak if you like a bit more marbling You can swap in yellow or orange peppers for a twist Instead of rice wine vinegar try apple cider vinegar in a pinch Tamari works in place of soy sauce to keep this gluten free

Serving Suggestions

Layer over steamed jasmine or brown rice or try over noodles for a change Garnish with extra sesame oil sliced scallions or toasted sesame seeds If you like heat top with freshly sliced jalapenos

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Cultural and Historical Context

Pepper steak is inspired by classic Chinese American stir fries that became popular in the US during the mid twentieth century This dish balances sweet savory and tangy with just enough sauce to coat your rice and brighten your plate

Recipe FAQs

→ Which cut of beef works best for this dish?

Flank steak is preferred for its tenderness when sliced thinly against the grain, but sirloin can also be used as an alternative.

→ How do you keep the steak tender during cooking?

Slice the steak against the grain and avoid overcooking. A quick stir fry over medium-high heat helps retain juiciness.

→ What gives the sauce its unique flavor?

The sauce combines soy sauce, ginger, garlic, brown sugar, rice vinegar, and sesame oil, balancing savory and sweet notes.

→ Can the dish be made spicy?

For extra heat, add sliced jalapeños during the pepper sauté, or include a pinch of red pepper flakes in the sauce.

→ Is this suitable for gluten-free diets?

Yes, as long as gluten-free soy sauce is used, this pepper steak dish is naturally free of gluten.

→ What can I serve alongside?

Steamed rice is classic, but it also pairs well with noodles or quinoa for a wholesome meal.