Pepper Steak and Noodles
Savor the bold flavors and vibrant colors of Pepper Steak and Noodles, a quick and easy stir-fry recipe perfect for weeknight dinners. Tender flank steak is marinated in soy sauce and cornstarch for ultimate juiciness, then stir-fried with a medley of crisp red and green bell peppers, savory onions, and aromatic garlic and ginger. Tossed in a rich, umami-packed sauce made with hoisin, beef stock, and a touch of brown sugar, this dish harmonizes perfectly with silky egg noodles. Ready in just 40 minutes, this one-pan meal delivers both convenience and restaurant-quality flavor, satisfying your cravings for a hearty, Asian-inspired feast. Don’t forget to garnish with fresh scallions for a burst of freshness! Keywords: pepper steak, noodles, stir-fry, quick dinner recipe, Asian-inspired, easy weeknight meal.
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.25 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 1 teaspoon ginger
- 0.5 cup beef stock
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 12 ounces egg noodles
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks scallions (optional garnish)
Instructions
Slice the flank steak thinly against the grain into strips about 1/4 inch thick. Place the steak in a bowl, add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch, and toss to coat. Let marinate for 10 minutes.
While the steak marinates, prepare the vegetables. Slice the red and green bell peppers into thin strips. Peel and thinly slice the onion. Mince the garlic and grate the ginger.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions (typically 6–8 minutes). Drain, toss with sesame oil to prevent sticking, and set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated steak in a single layer and cook for 2–3 minutes per side until browned. Remove the steak and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the bell peppers and onions. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
Add the garlic and ginger to the skillet and stir-fry for 1 more minute until fragrant.
In a small bowl, whisk together the beef stock, remaining 2 tablespoons of soy sauce, hoisin sauce, brown sugar, and 1 tablespoon of cornstarch. Add the mixture to the skillet and bring to a simmer.
Return the cooked steak to the skillet and toss to coat in the sauce. Simmer for 2–3 minutes until the sauce thickens slightly.
Add the cooked egg noodles to the skillet and toss to combine with the steak, vegetables, and sauce.
Season with salt and black pepper to taste. Garnish with sliced scallions, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 6168 mg | 268% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 34.3 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 195 mg | 15% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
