One Skillet Steak and Peppers

A favorite one skillet pepper steak with stir-fried crisp-tender steak, green and red bell peppers, and sweet yellow onion in a sweet and savory beef ginger sauce. On the table in less than 30 minutes.

Course main meal beef

Cuisine Asian

Keyword Chinese pepper steak, how to make pepper steak, pepper steak recipe, recipe for pepper steak

Prep Time 10

Cook Time 20

Servings servings

Calories 313kcal

Author Beth Pierce

Ingredients

Sauce Ingredients

⅓ cup low sodium beef broth
¼ cup low sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons mirin see notes
¼ teaspoon sesame oil
1 tablespoon cornstarch

Steak and Peppers

2-3 tablespoons vegetable oil
1 ¼ lbs. beef petite shoulder flank steak, skirt steak, or top sirloin steak thinly sliced against the grain
Kosher salt and fresh ground black pepper
1 red bell pepper seeded and cut into strips
1 green bell pepper seeded and cut into strips
1 yellow onion sliced into strips
1 tablespoon minced fresh ginger or ginger paste
2 cloves garlic minced

Instructions

Whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch in a medium bowl. Set it aside for a few minutes.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer. Sprinkle with a little kosher salt and fresh ground black pepper. Cook the beef until browned on both sides. Plate the beef when done working in batches.
In the same skillet over medium-high heat, add 1 tablespoon of olive oil. Add the peppers and onions. Cook until just starting to brown on the edges, approximately 2-3 minutes. Remove them from the pan and plate.
Lower the heat to medium-low, and if necessary, add just a tiny bit more oil. Add the ginger and garlic, cooking for about 1 minute while stirring constantly. Whisk the sauce that you set aside and add it to the skillet with the ginger and garlic. Continue stirring until the sauce is thickened. Return the steak, peppers, and onions to the pan and stir to coat. Warm for a few minutes and serve immediately.

Notes

Use good cuts of beef like tenderloin, petite shoulder, porterhouse, or ribeye. If using flank steak, tenderize it first with a meat mallet.
Slice your onions and peppers into thin strips. Pepper Steak stir fry moves fast, and you want your veggies to be crisp-tender.
Have everything sliced and all your ingredients ready to go.
Mirin is sweetened sake. If you can find it, you will love it in your stir-fries. Look for it in the Asian Food Section of your local grocery store. You can substitute with dry sherry and granulated sugar in a 3:1 ratio. So for every 1 tablespoon of sherry, you will add 1 teaspoon of sugar.
Stir fry moves quickly, so it needs your undivided attention. It is not the time to check your email or Facebook page.
For a change of pace, wrap Pepper Steak in a soft tortilla with sour cream, cheddar cheese, and tomatoes.
For best results, do not overcook and serve immediately.
Other vegetables to consider adding or substituting are asparagus, carrots, snap peas, cabbage, or baby corn.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition