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Steak with Peppers and Onions

Steak with Peppers and Onions

This quick and flavorful stir-fry features steak with peppers and onions in a homemade sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Asian-inspired
Servings 4 servings
Calories 320 kcal

Equipment

  • Large skillet
  • Small bowl

Ingredients
  

Sauce

  • 0.25 cup soy sauce
  • 0.33 cup low sodium beef broth or water
  • 1.5 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 3 cloves garlic, minced about 2 teaspoons
  • 0.75 inch ginger, minced about 1 teaspoon

Stir fry

  • 2 tablespoons oil
  • 0.5 medium white onion, peeled and cut into strips or diced
  • 1 large red bell pepper, cored and cut into thin strips or chunks
  • 1 large green bell pepper, cored and cut into thin strips or chunks
  • 1.25 pounds flank steak, thinly sliced against the grain
  • salt to taste
  • pepper to taste

Instructions
 

Preparation

  • Whisk together the soy sauce, broth (or water), brown sugar, cornstarch, garlic, and ginger in a small bowl. Set it aside—you’ll want it ready when the pan starts sizzling.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Toss in the onion and both bell peppers and stir-fry for 6-8 minutes until just tender and starting to get those golden edges. Remove to a plate and keep nearby.
  • Season the sliced steak with salt and pepper. Add the remaining tablespoon of oil to the skillet. Turn the heat up a bit if needed, then add the steak and stir-fry for 2-4 minutes until browned and cooked through—but still juicy.
  • Add the peppers and onions back to the pan. Whisk the sauce again and pour it in. Stir everything together and let it simmer for 2–3 minutes, just until the sauce thickens slightly and everything’s coated and glossy.
  • Serve hot over steamed rice, noodles, or wrapped in a tortilla if desired.

Notes

Slice thinly against the grain for the most tender results. Flank or skirt steak works best. Feel free to add mushrooms, snap peas, or broccoli—just stir fry in batches so nothing gets soggy. Always whisk the sauce again before adding—it separates fast, thanks to the cornstarch. Great over rice, noodles, or even wrapped in a tortilla.

Nutrition

Serving: 1servingCalories: 320kcal
Keyword family meal, flank steak, homemade sauce, Quick Dinner, Steak with Peppers and Onions, stir fry
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