Pepper Steak for Two
Savor the perfect date night dinner with this Pepper Steak for Two, a quick and flavorful stir-fry that's ready in just 30 minutes! Tender slices of marinated flank steak are seared to perfection and combined with vibrant bell peppers, savory onions, and a garlicky, black-pepper-infused sauce for an irresistible blend of textures and flavors. A touch of oyster sauce and a hint of sweetness elevate the dish, creating a restaurant-quality meal at home. Serve this hearty and colorful stir-fry over fluffy white rice for a satisfying, made-for-two dinner that’s ideal for busy weeknights or cozy evenings in. Keywords: pepper steak recipe, dinner for two, quick stir-fry, easy beef recipe, steak and peppers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Flank steak
- 3 tablespoons Soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 small Yellow onion
- 2 cloves Garlic
- 0.5 teaspoons Black pepper
- 0.25 cups Beef stock
- 1 tablespoon Oyster sauce
- 0.5 teaspoons Sugar
- 2 servings Cooked white rice
Instructions
Slice the flank steak into thin strips, cutting against the grain for tenderness. Place the strips in a bowl and add 1 tablespoon of soy sauce and the cornstarch. Mix to coat and let marinate while preparing other ingredients.
Cut the green and red bell peppers into thin strips. Slice the onion into thin wedges. Mince the garlic cloves.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, beef stock, oyster sauce, sugar, and black pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the steak strips in a single layer. Cook for 1-2 minutes on each side until browned but not fully cooked through. Remove the steak and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the bell peppers and onion, stirring frequently. Cook for 3-4 minutes until the vegetables are slightly tender but still crisp.
Add the minced garlic to the skillet and stir-fry for 30 seconds until fragrant.
Return the steak to the skillet. Pour the sauce mixture over the steak and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce has thickened and the steak is fully cooked.
Serve the pepper steak hot over cooked white rice. Enjoy!
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 14.0 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1696 mg | 36% | |
*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.
