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u3887994962 chinese pepper steak stir fry tender sliced flank 4816386d 680f 418a ae11 5451649874e7 0

Ultimate Chinese Pepper Steak Stir Fry

A quick and flavorful Chinese Pepper Steak Stir Fry made with tender sliced flank steak, crisp bell peppers, and sweet onions in a savory soy-based sauce. Better than takeout and ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb Flank steak thinly sliced against the grain
  • 2 Green bell peppers sliced
  • 1 Red bell pepper sliced (optional)
  • 1 large Yellow onion sliced
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 2 tbsp Cooking oil
Marinade
  • 1 tbsp Soy sauce
  • 1 tbsp Cornstarch
Sauce
  • 0.5 cup Low-sodium soy sauce
  • 0.75 cup Beef broth
  • 1 tbsp Brown sugar
  • 1 tbsp Cornstarch
  • 1 tsp Sesame oil
  • 0.5 tsp Black pepper

Equipment

  • Large skillet or wok
  • Mixing Bowl

Method
 

Instructions
  1. Slice the flank steak thinly against the grain. Toss with soy sauce and cornstarch from the marinade group. Let sit for 10 minutes.
  2. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sear the beef in a single layer for 1–2 minutes per side. Remove and set aside.
  4. Add remaining oil to the pan. Stir fry onions and bell peppers for 3–4 minutes until slightly tender but still crisp. Add garlic and ginger and cook for 30 seconds.
  5. Return beef to the pan. Pour in the sauce and stir well. Simmer for 2–3 minutes until the sauce thickens and coats everything evenly. Serve hot over rice.

Notes

For extra tenderness, always slice the beef against the grain. For a lighter version, serve over cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 4 days.