Can I add extra vegetables to this easy pepper steak recipe?

Yes, you could virtually use any vegetable; you'll just need to be mindful of the cooking time and cooking order if using a variety of vegetables. Carrots, broccoli, onion, zucchini, mushrooms, green beans, snow peas, and bok choy would all be delicious.

Can you make pepper steak stir fry without cornstarch?

Yes, you can omit the cornstarch if you like; the sauce will not be as thick and glossy like it is at Chinese restaurants, but it will still be full of flavor.

Quick & Easy Steak Stir-Fry (Better Than Takeout!)

Name: Pepper Steak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 Tbsp. vegetable oil, divided; 2 green bell peppers; 2 red bell peppers; 16 oz. flank steak; 3/4 tsp. sea salt, divided; 1/4 tsp. black pepper; 3 cloves garlic; 3 tsp. minced ginger; 1/4 cup soy sauce; 3 Tbsp. brown sugar; 2 Tbsp. cornstarch; 2 Tbsp. rice wine vinegar; 1 Tbsp. sesame oil

Description

This steak stir-fry is fast, flavorful, and better than takeout! Packed with juicy steak, crisp peppers, and a savory sauce.

Ingredients

Scale

2 Tbsp. vegetable oil, divided
2 green bell peppers
2 red bell peppers
16 oz. flank steak
3/4 tsp. sea salt, divided
1/4 tsp. black pepper
3 cloves garlic
3 tsp. minced ginger
1/4 cup soy sauce
3 Tbsp. brown sugar
2 Tbsp. cornstarch
2 Tbsp. rice wine vinegar
1 Tbsp. sesame oil

Instructions

Prep ingredients:
Prepare rice according to package instructions.
Slice bell peppers.
Slice flank steak against the grain in 1/4 inch slices. **Freeze for 30 min to make this easy
Mince garlic.
Mince ginger.
Mix up the stir fry sauce. Whisk together minced garlic, ginger, brown sugar, soy sauce, sesame oil, rice vinegar, and cornstarch in a small bowl.
Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add peppers and 1/4 teaspoon salt to skillet and cook for 4-5 minutes. Transfer peppers to a plate.
Heat the remaining 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Add steak and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to skillet and cook for 4-5 minutes, until browned.
Add peppers and soy sauce mixture to the pan and stir occasionally, cooking for an additional 2-3 minutes, or until the sauce has thickened.
Serve peppers and steak over rice.

Notes

Storage: Store pepper steak stir-fry leftovers in an airtight container in the refrigerator for 2-3 days. Reheat the stir fry in the microwave, or for best results, in a hot skillet, just until heated through.
Ingredient notes: Use your favorite soy sauce; you can also use low-sodium soy sauce, though you may need to adjust the seasonings. You could also use tamari or coconut aminos instead of soy sauce to make this recipe gluten-free. If you like it spicy, add sliced jalapeno to the bell peppers.
Prep ahead: If you would like to tackle some of the prep ahead, you can: slice the peppers a day or two in advance and mix the stir-fry sauce up to a day in advance (don’t add cornstarch until right before making).
Special tools: A rice maker is a must for my house, we eat so many stir-fries it’s an appliance we use frequently!
Serve with: Rice, cauliflower rice, noodles.
Nutrition: Nutrition facts do not include rice.