Steak with Peppers and Onions
This stir-fry style steak with peppers and onions is a quick, flavorful dinner option for the whole family.
Equipment
- Large skillet
Ingredients
Sauce
- ¼ cup soy sauce
- ⅓ cup low sodium beef broth or water
- 1.5 tablespoons brown sugar
- 1 tablespoon cornstarch
- 3 cloves garlic, minced (about 2 teaspoons)
- ¾ inch piece ginger, minced (about 1 teaspoon)
Stir fry
- 2 tablespoons oil
- ½ 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 and pepper to taste
Instructions
Making the Dish
- 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. Don’t overcrowd the pan, and don't overcook your steak!
- 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 your kids are feeling chaotic. Add a sprinkle of sesame seeds or green onion if you’re feeling fancy.
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. 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: 1plateCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 860mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 1300IUVitamin C: 100mgCalcium: 50mgIron: 3.5mg
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