Pepper Steak with Potatoes
Savor the perfect balance of hearty and flavorful with this Pepper Steak with Potatoes recipe—a quick 55-minute dish that combines tender, perfectly seasoned flank steak, golden crispy potatoes, and vibrant bell peppers in a savory, umami-rich sauce. This comforting one-pan meal is layered with dynamic textures and an irresistible blend of bold soy sauce, oyster sauce, and aromatic garlic. Ideal for busy weeknights or an impressive weekend dinner, this recipe offers a satisfying medley of protein and vegetables, finished with a garnish of fresh scallions for a pop of freshness. Serve it hot with steamed rice for a complete, crowd-pleasing feast the whole family will love. Perfect for steak lovers looking for an easy yet elevated meal idea with minimal cleanup!
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Recipe Information
Ingredients
- 1 lb flank steak
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp cornstarch
- 4 medium russet potatoes
- 4 tbsp olive oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 cloves minced garlic
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1.5 cups beef broth
- 1 tsp sugar
- 2 tbsp water
- 2 stalks scallions
Instructions
Slice the flank steak thinly against the grain into strips and place them in a bowl. Season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of cornstarch. Toss to coat and set aside for 10 minutes.
Peel and dice the potatoes into 1-inch cubes. Boil them in a pot of salted water for 8-10 minutes until just fork-tender. Drain and set aside.
Core and slice the red and green bell peppers into thin strips. Slice the onion into thin wedges. Mince the garlic and set aside along with the chopped vegetables.
In a small bowl, mix the soy sauce, oyster sauce, beef broth, sugar, and the remaining 1 tablespoon of cornstarch. Stir well and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the steak strips in batches for 2-3 minutes per side until browned. Remove from the skillet and set aside.
In the same skillet, add another 1 tablespoon of olive oil. Sauté the boiled potatoes until golden and crisp on the edges, about 5-7 minutes. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onions and garlic for 1 minute, then add the bell peppers. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Return the cooked steak and potatoes to the skillet. Pour the sauce mixture into the pan and stir to coat everything evenly. Cook for 2-3 minutes until the sauce thickens slightly.
Garnish with chopped scallions and serve hot alongside steamed rice or as a stand-alone dish.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 8217 mg | 357% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 26.3 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 264 mg | 20% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6450 mg | 137% | |
*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.
