Easy 20-Minute Pepper Steak Stir-Fry

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Jan 29, 2020
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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

This easy steak and pepper stir-fry is seared hot and fast, and tossed with a honey-soy glaze.

Serves4

Prep10 minutes

Cook10 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

The next time you’re tempted to skip the cooking and order takeout, give this pepper steak stir-fry a try instead. In just 20 minutes (faster than delivery!), you’ll be sitting down to a restaurant-quality meal that’s tastier and less expensive than any takeout you can order. Plus, we think you just might fall in love with the honey-soy glaze.

How to Get This Stir-Fry on the Table in Just 20 Minutes

These two prep and ingredient shortcuts ensure you’re sitting down to dinner as soon as possible.

  1. Chill steak before slicing. It’s easier to thinly slice a firm, well-chilled steak. Flank steak is about 3/4-inch thick, so it takes just 5 minutes in the freezer to firm. Cut the chilled steak across the grain into thin, 1/4-inch-by-3-inch strips for the most tender pieces. Alternatively, ask the butcher at your meat counter to slice the steak before you take it home.
  2. Use dried spices. Instead of chopping onion, garlic, and fresh ginger for the glaze, you’ll opt for onion powder, garlic powder, and ginger powder. This greatly reduces the time spent slicing, peeling, and mincing, and dried spices infuse the sauce with their flavor evenly while letting the sweet bell peppers star.

Meal Prep Moment

While you can make this entire meal from start to finish in 20 minutes, it’s also a great candidate for meal prep. Whisk the sauce together and store in the refrigerator. (The cornstarch will settle to the bottom, so before you pour it into the skillet, whisk it back into suspension). The steak and bell peppers can also be sliced and refrigerated (separately) several days in advance.

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn
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Pepper Steak Stir-Fry

This easy steak and pepper stir-fry is seared hot and fast, and tossed with a honey-soy glaze.

Prep time 10 minutes

Cook time 10 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    flank steak (3/4-inch thick)

  • 1/4 cup

    low-sodium soy sauce

  • 2 tablespoons

    honey

  • 1 tablespoon

    cornstarch

  • 1 tablespoon

    rice vinegar

  • 1 teaspoon

    onion powder

  • 1/4 teaspoon

    garlic powder

  • 1/4 teaspoon

    ground ginger

  • 1 tablespoon

    vegetable oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1

    medium red bell pepper, sliced

  • 1

    medium green bell pepper, sliced

  • Cooked rice and sliced scallions, for serving

Instructions

  1. Place the flank steak in the freezer while you prepare the sauce, about 5 minutes. Whisk the soy sauce, honey, cornstarch, vinegar, onion powder, garlic powder, and ground ginger together in a small bowl until no lumps remain; set aside. Remove the steak from the freezer. Cut the steak in half lengthwise, then slice across the grain into very thin (about 1/4-inch thick) slices.

  2. Heat the oil in a large skillet over medium-high heat until shimmering. Season the beef with the salt and pepper. Add to the skillet, spread into an even layer, and cook undisturbed until the bottom sears, about 2 minutes. Toss and cook until the beef is cooked through, about 3 minutes more. Transfer the beef to a plate and set aside.

  3. Add the bell peppers to the skillet and cook until tender and beginning to brown, about 3 minutes. Return the beef and any accumulated juices to the pan. Add the soy sauce mixture and cook until the sauce thickens, 1 to 2 minutes. Serve over cooked rice topped with the scallions.

Recipe Notes

Make ahead: The sauce can be mixed and steak and peppers sliced up to 5 days in advance. Refrigerate separately in airtight containers.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
asian
Beef
easy
Ingredient
Main Dish
Meat