Ingredients
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced
1 green bell pepper, sliced
1 pound flank steak, thinly sliced against the grain
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
Salt and black pepper, to taste
3 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon sugar
1 tablespoon cornstarch
1/4 cup water
Instructions
- Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced red and green bell peppers and cook for 3–4 minutes until just tender. Transfer to a plate and set aside.
- Increase heat to high. Add remaining oil and the sliced flank steak, seasoned with salt and pepper. Cook for 5–6 minutes until lightly browned.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Return the peppers to the pan with the beef.
- In a small bowl, whisk together soy sauce, sugar, cornstarch, and 1/4 cup water until smooth.
- Pour the sauce over the beef and peppers. Stir and simmer for 2–3 minutes until the sauce thickens.
- Serve hot over rice, noodles, or your choice of side.
Notes
- Slice flank steak thinly against the grain for tenderness.
- Do not overcrowd the pan when cooking steak—cook in batches if doubling the recipe.
- For extra heat, add chili paste or sliced fresh chili peppers.
- Use reduced-sodium soy sauce for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
