Pepper Steak with Rice
Savor the bold flavors of this classic Pepper Steak with Rice, a quick and hearty stir-fry that’s perfect for busy weeknights or casual dinners. Tender, marinated flank steak is seared to perfection and paired with vibrant bell peppers and onions in a rich, savory sauce made with soy sauce, oyster sauce, and beef broth. The dish comes together in just 35 minutes, making it ideal for those who want a satisfying meal without spending hours in the kitchen. Served over a bed of fluffy white rice, this recipe is a comforting blend of textures and flavors with a perfect balance of sweet and savory. Whether you’re a fan of stir-fry cuisine or looking for a protein-packed meal for the whole family, this Pepper Steak with Rice is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.25 cup Soy sauce
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 2 cloves Garlic cloves, minced
- 2 whole Bell peppers (red, green, or yellow), sliced
- 1 medium Onion, sliced
- 1 cup Beef broth
- 2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 4 cups Cooked white rice
- to taste Salt
- to taste Black pepper
Instructions
Thinly slice the flank steak against the grain into strips about 1/4-inch thick.
In a large bowl, combine the soy sauce and 1 tablespoon of cornstarch. Add the steak strips and toss to coat. Let the steak marinate for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated steak strips. Cook for 2-3 minutes until browned but not fully cooked through. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced bell peppers and onions to the skillet. Stir-fry for 4-5 minutes or until the vegetables are tender but still crisp.
In a small bowl, whisk together the beef broth, oyster sauce, sugar, and the remaining 1 tablespoon of cornstarch until smooth.
Return the cooked steak to the skillet with the vegetables. Pour the sauce mixture over the steak and vegetables. Stir well to coat everything evenly.
Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce thickens and the steak is cooked to your desired level of doneness.
Adjust the seasoning with salt and black pepper to taste.
Serve the pepper steak hot over a bed of warm, cooked white rice. Enjoy!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 747 mg | 16% | |
*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.
