Pepper Steak and Rice
Savor the bold and vibrant flavors of Pepper Steak and Rice, a quick and hearty stir-fry that's perfect for busy weeknights. Tender slices of marinated flank steak are seared to perfection and paired with a colorful medley of red and green bell peppers, yellow onion, and an aromatic blend of garlic and fresh ginger. The rich, savory sauce—featuring soy sauce, oyster sauce, hoisin sauce, and a touch of brown sugar—coats every bite with irresistible flavor. Served over fluffy white rice and optionally topped with sesame seeds and chopped scallions, this dish is a complete, crowd-pleasing meal that comes together in just 35 minutes. Perfect for fans of quick Asian-inspired recipes, this pepper steak is an easy dinner idea that packs a punch of taste and texture.
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Recipe Information
Ingredients
- 1 lb flank steak
- 0.333 cup soy sauce
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 3 garlic cloves, minced
- 1 tsp ginger, freshly grated
- 1 cup beef broth
- 3 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tsp brown sugar
- 4 cups cooked white rice
- 1 tbsp sesame seeds (optional)
- 2 tbsp scallions, chopped (optional)
Instructions
Slice the flank steak thinly against the grain into bite-sized strips.
In a medium bowl, combine the soy sauce and 1 tablespoon of cornstarch. Add the sliced steak and toss to coat evenly. Let it marinate for 10 minutes.
While the steak marinates, prepare the vegetables by slicing the red and green bell peppers and yellow onion into thin strips.
In a small bowl, whisk together the beef broth, oyster sauce, hoisin sauce, brown sugar, and the remaining 1 tablespoon of cornstarch. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok 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 from the skillet and set it aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onion to the skillet and stir-fry for 3-4 minutes until they begin to soften.
Add the minced garlic and grated ginger to the skillet and stir-fry for an additional 1 minute until fragrant.
Return the cooked steak to the skillet with the vegetables. Pour in the prepared sauce mixture and stir everything together until well coated.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld. Remove the skillet from heat.
Serve the pepper steak hot over cooked white rice. Garnish with sesame seeds and chopped scallions, if desired.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 9080 mg | 395% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 25.9 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 325 mg | 25% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2905 mg | 62% | |
*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.
