Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal for its tenderness and flavor, you can substitute sirloin, ribeye, or even flat iron steak. The key is to slice whatever cut you choose very thinly against the grain. If you're using a tougher cut like chuck, consider marinating it for a few hours with a tablespoon of baking soda mixed with water before cooking.

Why isn't my sauce thickening properly?

The most common reason is that your pan isn't hot enough. The cornstarch needs heat to activate and thicken. Make sure your stir-fry is bubbling when you add the sauce. Another possibility is that you forgot to mix the cornstarch thoroughly—it needs to be completely dissolved in the liquid ingredients before adding to the pan. If it's still not thickening, you can always mix an additional teaspoon of cornstarch with a tablespoon of cold water and add it to the pan.

Can I make this dish ahead for meal prep?

Yes! This pepper steak works wonderfully for meal prep. I recommend slightly undercooking the vegetables so they don't become too soft when reheated. Store individual portions with rice in microwave-safe containers for quick lunches throughout the week. The flavors continue to develop, making day two and three even more delicious.

How can I reduce the sodium in this recipe?

The easiest way is to use reduced-sodium or low-sodium soy sauce, which cuts the salt content significantly without sacrificing flavor. You can also reduce the amount of soy sauce to ⅓ cup and replace the rest with beef broth. Adding more vegetables also helps dilute the sodium per serving while adding nutrition and volume to your meal.

Easy Pepper Steak Recipe

Name: Easy Pepper Steak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: ½ cup soy sauce (low sodium); ¼ cup rice vinegar (or less, if you don’t like the vinegar taste); 1 tablespoon brown sugar (packed); 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 1 pound flank steak (sliced thinly against the grain); ¼ teaspoon salt (or to taste); ½ teaspoon freshly ground pepper; 1 medium onion (sliced); 1 medium red bell pepper (thinly sliced); 1 medium green bell pepper (thinly sliced); 3 cloves garlic (minced)

Description

This Easy Pepper Steak features tender strips of flank steak stir-fried with vibrant bell peppers and onions in a savory, glossy sauce. Simple and quick to prepare, it’s perfect for weeknight dinners or when you crave a flavorful Asian-inspired dish. Serve it over rice for a satisfying and hearty meal.

Ingredients

Units Scale

Sauce

1/2 cup soy sauce (low sodium)
1/4 cup rice vinegar (or less, if you don’t like the vinegar taste)
1 tablespoon brown sugar (packed)
2 tablespoons cornstarch

Stir Fry

2 tablespoons vegetable oil
1 pound flank steak (sliced thinly against the grain)
1/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground pepper
1 medium onion (sliced)
1 medium red bell pepper (thinly sliced)
1 medium green bell pepper (thinly sliced)
3 cloves garlic (minced)

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Instructions

Prepare the Sauce:
In a small bowl, combine all the sauce ingredients (soy sauce, rice vinegar, brown sugar, and cornstarch). Stir until smooth and set aside.
Season the Steak:
In a bowl, season the thinly sliced flank steak with salt and pepper, ensuring the seasoning coats all pieces evenly.
Brown the Steak:
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the seasoned steak and spread it out evenly in the skillet. Let it cook undisturbed for 1 minute to develop a nice sear, then use a spatula to stir the meat. Continue to cook for another minute before transferring the steak to a plate.
Cook the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the red and green bell peppers along with the onion slices. Stir-fry for about 4–5 minutes until the vegetables soften but still retain a slight crunch.
Combine Steak and Garlic:
Return the cooked steak to the skillet and add the minced garlic. Stir everything together and cook for 30 seconds, allowing the garlic to release its aroma.
Thicken the Sauce:
Pour the prepared sauce over the steak and vegetables. Stir the mixture continuously for another 30 seconds to 1 minute, or until the sauce thickens and coats everything evenly.
Serve and Garnish:
Optionally garnish with sesame seeds for added texture and flavor. Serve hot over a bowl of cooked rice.

Notes

Beef Cut Matters: Use flank steak for its tenderness. Slicing it thinly against the grain ensures melt-in-your-mouth bites. Freeze it for 15–20 minutes before slicing for easier handling.
Troubleshooting Sauce: If the sauce isn’t thickening, ensure the skillet is hot enough. Increase the heat, stir, and watch it turn glossy. If it thickens too much, a tablespoon of water can loosen it perfectly.
Adjust Saltiness: Use low-sodium soy sauce and adjust based on your taste preferences. The vinegar and sugar balance the flavors well.
Vinegar Substitutes: In the absence of rice vinegar, use white or apple cider vinegar but in smaller amounts, adjusting to taste.
Add More Veggies: Quick-cooking vegetables like snow peas, broccoli florets, or mushrooms can elevate the dish. Avoid overcrowding the pan, as too many vegetables can make the sauce watery.
Storage: Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat gently in a skillet over medium heat to maintain the dish’s vibrant flavors.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 6g
Sodium: 560mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 23g
Cholesterol: 50mg