I still remember the first time I had a truly exceptional pepper steak. It was at a cozy, dimly lit restaurant on a rainy evening, where the warmth of the atmosphere seemed to seep into the food. The dish was a revelation: the beef was tender, the peppers were vibrant, and the sauce was just the right balance of sweet and savory. That meal inspired me to recreate it at home, and over the years, I’ve perfected my version to bring a taste of that memorable experience into my own kitchen.
This recipe for the Best-Ever Pepper Steak captures all the elements that make the dish so beloved. The flank steak, seared to perfection, is paired with fresh bell peppers and a delectable sauce that brings it all together. Whether you’re cooking for a special occasion or simply looking for a comforting weeknight dinner, this pepper steak recipe is sure to impress.
Ingredients
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
4 teaspoons packed brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
Kosher salt
Freshly ground black pepper
1 pound flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly minced ginger
Cooked white rice, for serving
Directions
1. Prepare the Sauce
Begin by preparing the sauce that will infuse your pepper steak with flavor. In a mixing bowl, combine 1/4 cup low-sodium soy sauce, 2 tablespoons rice wine vinegar, 4 teaspoons packed brown sugar, and 1 tablespoon cornstarch. Whisk the mixture until the sugar and cornstarch are fully dissolved and the ingredients are well combined. This mixture will create a glossy, thick sauce that clings beautifully to the steak and vegetables.
2. Preheat the Skillet
Place a large skillet on the stove and turn the heat to high. You want the skillet to be extremely hot before adding the steak to achieve a perfect sear. This step is crucial for developing that rich, caramelized crust on the beef.
3. Cook the Steak
Add 1 tablespoon of vegetable oil to the hot skillet. Allow the oil to heat until it shimmers, indicating it’s ready for cooking. Season the flank steak with kosher salt and freshly ground black pepper. Carefully place the steak slices into the hot skillet. Let them sear without moving them for about 4 minutes on each side, or until the steak is browned and slightly crisped. This high heat will lock in the juices and flavor, giving the steak a deliciously savory crust. Once done, transfer the steak to a clean plate and set it aside.
4. Sauté the Vegetables
In the same skillet, add another tablespoon of vegetable oil if needed. Add the thinly sliced red and green bell peppers to the skillet. Sauté the peppers until they become translucent and slightly tender, about 3-4 minutes. The peppers will absorb some of the flavors left from the steak and will add a nice crunch to the dish.
5. Add Garlic and Ginger
Add the minced garlic and freshly minced ginger to the skillet with the bell peppers. Sauté until the garlic is fragrant and the ginger is aromatic, about 1 minute. This step will enhance the overall flavor profile of the dish, adding a layer of complexity with the aromatic spices.
6. Combine Steak and Sauce
Return the seared flank steak to the skillet, along with the prepared sauce mixture. Stir everything together to ensure the steak and peppers are evenly coated with the sauce. Cook for an additional 2 minutes, allowing the sauce to thicken and the flavors to meld together. The cornstarch in the sauce will help it achieve a nice, glossy consistency that clings to the steak and vegetables.
7. Serve
Once the sauce has thickened and the steak is cooked to your liking, remove the skillet from the heat. Serve the pepper steak over a bed of cooked white rice. The rice will soak up the delicious sauce, making every bite even more flavorful.
8. Garnish
For an extra touch of freshness, consider garnishing the dish with a sprinkle of fresh herbs or a few extra slices of bell pepper. A squeeze of lemon or a dash of sesame seeds can also add a nice finishing touch.
Variations and Substitutions
Beef Cuts: If flank steak is unavailable, you can substitute with sirloin or skirt steak. These cuts are also flavorful and work well with the quick cooking method used in this recipe.
Vegetables: Feel free to experiment with other vegetables. Snap peas, mushrooms, or even broccoli can be excellent additions or substitutes for the bell peppers.
Heat Level: If you prefer a bit of heat, add a few dashes of hot sauce or red pepper flakes to the sauce mixture. You can also toss in some sliced jalapeños along with the bell peppers.
Gluten-Free: To make the dish gluten-free, use tamari or coconut aminos instead of soy sauce. Ensure that the rice wine vinegar is also gluten-free.
Low-Carb Option: For a low-carb version, serve the pepper steak over cauliflower rice instead of white rice. This substitution will keep the meal hearty and satisfying while reducing the carbohydrate content.
Summary
The Best-Ever Pepper Steak is a perfect balance of savory, sweet, and spicy flavors, all wrapped up in a quick and easy recipe. The tender flank steak, crisp bell peppers, and flavorful sauce create a dish that’s both comforting and elegant. It’s a recipe that showcases how simple ingredients can come together to make a meal that’s truly special.
Whether you’re preparing a weeknight dinner or looking to impress guests, this pepper steak delivers on both taste and presentation. With its rich sauce and succulent beef, it offers a delightful taste experience that’s sure to become a favorite in your culinary repertoire. Enjoy the process of cooking and the pleasure of sharing this delicious dish with those you love.
