Pepper Steak Recipe (30 Minutes!)

This post may contain affiliate links, which helps keep this content free. (full disclosure)

No need to order takeout tonight!With this simple Pepper Steak Recipe, you can recreate your favorite takeout in your own kitchen. Tender flank steak, colorful bell peppers, and a sweet and savory sauce combine for a mouth-watering result.Stir-frying is one of the first dishes I learned to cook healthy dinner Just like this brings me back!

as black pepper chickenthis pepper steak recipe creates rich flavor, yet tenderness, in minimal time flank steak rather than poultry.In addition, it is related to many Asian both sides!

Ingredients and Substitutions

This section explains how to choose the best ingredients for this easy pepper steak recipe including onions and peppers, what each ingredient’s role is in the recipe, and substitution options.For measurements see Recipe card below.

stir fry:

• olive oil – For searing and sautéing. You can substitute avocado oil, melted ghee, or any heat-resistant oil.
• flank steak – Slice against the grain, as thinly as possible. You can also use skirt steak instead, sirloin steakflat iron steak, or flap steak in this pepper steak recipe.

Tip: Quickly freezing your steak will help you slice it thinner.

Simply place the steak in the refrigerator for about 30 minutes, then remove and slice. This will be sturdier and make it easier to get ultra-thin slices.

• sea ​​salt and black pepper
• vegetable – I used green and red peppers, and yellow onions. You can use other colors of peppers or other types of onions. Cut them all into thin strips. Feel free to add other veggies too! Mushrooms, carrots, asparagus, baby corn, broccoli or peas will all work.

Pepper Steak Sauce:

• beef soup – You can also use chicken broth if you have it on hand, but it tastes better with beef broth.For extra nutrition, use bone broth instead.
• Arrowroot – this is my favourite Cornstarch Substitutesbut you can use cornstarch to thicken the sauce if it suits your lifestyle.
• coconut amino acids – While you can use low sodium soy sauce, coconut aminos are my favorite soy sauce substitutes. It also adds a hint of sweetness.
• Honey – I prefer sugar free honeybut routine also works.
• garlic – I think fresh minced garlic tastes best, but you could use 2 tsp canned garlic or 1/2 teaspoon garlic powder instead.
• fresh ginger – Adds vibrant and aromatic flavor. You can substitute a pinch of grated ginger if desired.

Variation: Make a spicier pepper steak recipe!

If you like a kick, sprinkle in some red pepper flakes, cayenne pepper, or hot sauce.

How to Make Pepper Steak

This section shows how to make the Pepper Steak recipe, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Season the steak. Place sliced ​​flank steak in a large bowl. Season with salt and pepper and mix well.
2. Fry steak. Heat oil in a large frying pan (I highly recommend cast iron skillet like this) over medium-high heat. Place the steaks in a single layer in the pan and sear until browned on each side. Remove and cover to keep warm.

3. Fried vegetables. Reduce heat. Add bell peppers and onions and cook until soft. Remove from heat.
4. Make pepper steak sauce. In a medium bowl, stir together some of the beef broth and arrowroot powder until the powder dissolves and no clumps remain. Add coconut aminos, more beef broth, honey, garlic, and ginger. Stir to combine.

5. Combine and cook. Pour the sauce over the onion/pepper mixture, stir to combine, and bring to a simmer. Add the steak and continue cooking until the sauce thickens and coats the steak. I like to garnish this pepper steak recipe with scallions, but it’s not required.

Variation: Make Slow Cooker Pepper Steak!

Just add the steak and veggies to the pan, mix the sauce in a bowl, and pour it over everything. Cover and cook on low for 4-5 hours, until steak is tender.

Storage instructions

• Shop: Pour the sautéed pepper steak into an airtight container and store in the refrigerator for up to 3-4 days.
• Meal Preparation: Make ahead and store in individual containers.
• Reheat: Add leftovers to skillet and cook over medium heat, stirring occasionally. You can also reheat it briefly in the microwave.
• freeze: Cool completely, transfer to a freezer-safe container or zip-top bag, and store in the refrigerator for up to 3 months. Thaw in the refrigerator overnight before reheating.

What to serve with pepper steak

Pepper steak recipe is almost a meal in one! You only need a base to soak up the sauce, but other sides work well:

More Asian Beef Recipes

If you like the Asian flavor in this pepper steak recipe, try these other easy Asian-inspired beef recipes next time:

Pepper Steak Recipe (30 Minutes!)

Try this pepper steak recipe with tender flank steak, colorful bell peppers, and a sweet and savory sauce. An easy dinner that only takes 30 minutes!

Prepare: 15 minute

chef: 15 minute

All: 30 minute

Serving size: 6 (Adjust according to recipe proportion)

raw material

Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.

instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Place flank steak in a large bowl. Season with salt and pepper and mix well.

2. Heat the oil in a large pot cast iron skillet Use medium-high heat.Place the steaks in the pan in a single layer (you will need 2-3 batches) and sear until cooked through 1-2 minutes Cook on each side until browned. Remove steak from pan and cover to keep warm.

3. Reduce heat to medium.Add green peppers and onions and stir-fry 7-8 minutes, until softened. Remove from heat.

4. In a medium bowl, stir together about 3 tablespoons beef broth and 3 tablespoons arrowroot powder until the powder dissolves and no lumps remain.

5. Add coconut aminos, remaining beef broth, honey, garlic, and ginger. Stir to combine.

6. Pour the sauce over the onion/pepper mixture in the skillet, stir to combine, and bring to a simmer.Add steak and continue cooking 2-3 minutesuntil the sauce thickens and coats the steak.

The last step: leave a rating!

Rate this recipe

Share your recipe images by tagging them @wholesomeyum and add tags to it #wholesomeyum exist Instagram – I’d love to see it!

Recipe Notes

Serving size: 1 cup

Nutritional information is calculated as sugar free honey.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories Chapter 254

fat 10.5 grams

protein 25.8 grams

total carbohydrates 13.8 grams

net carbs 9.4 grams

fiber 4.4 grams

sugar 4.4 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes Social media or website. We’d love for you to share a link with your photo. 🙂