Pepper Steak Carrie Sheridan
Elevate your dinner game with this vibrant and savory Pepper Steak Carrie Sheridan recipe—a quick and delicious stir-fry that’s perfect for busy weeknights or a cozy family meal. Featuring tender slices of marinated flank steak seared to perfection, crisp bell peppers, and a medley of aromatic garlic and ginger, this dish is brought together with a luscious sauce made from beef broth, soy sauce, and oyster sauce, with a hint of brown sugar for balance. Ready in just 35 minutes, this protein-packed meal is served over fluffy cooked rice, making it a satisfying and colorful one-pan dinner. Impress your loved ones with this restaurant-quality dish that’s easy to master at home! Keywords: pepper steak recipe, quick dinner idea, stir-fry recipe, beef and bell pepper, easy weeknight meal.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Cornstarch
- 3 tbsp Soy sauce
- 3 tbsp Vegetable oil
- 1 Green bell pepper
- 1 Red bell pepper
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 cup Beef broth
- 2 tbsp Oyster sauce
- 1 tbsp Brown sugar
- 1 tsp Sesame oil
- 2 stalks Green onions
- 4 servings Cooked rice
Instructions
Slice the flank steak into thin strips against the grain. Sprinkle with salt, black pepper, and 1 tablespoon of cornstarch. Toss to coat evenly, then add 1 tablespoon of soy sauce and mix again. Set aside to marinate for 15 minutes.
While the steak is marinating, slice the green and red bell peppers into thin strips. Peel and slice the yellow onion. Mince the garlic and grate the ginger. Set all vegetables aside in separate piles.
In a small bowl, whisk together the beef broth, remaining soy sauce, oyster sauce, brown sugar, and 1 tablespoon of cornstarch. Stir until smooth and set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated steak strips in a single layer. Cook for 2-3 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
Add the remaining 2 tablespoons of vegetable oil to the skillet. Stir-fry the onions, garlic, and ginger for 1 minute, then add the bell peppers. Continue cooking for 3-4 minutes, stirring frequently, until the vegetables are slightly tender but still crisp.
Return the steak to the skillet, then pour the sauce mixture over everything. Stir well to combine. Let the mixture simmer for 2-3 minutes until the sauce thickens and the steak is cooked through.
Drizzle the sesame oil over the skillet and stir gently. Garnish with chopped green onions before serving.
Serve hot over cooked rice for a complete meal.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 691 mg | 15% | |
*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.
