Thin flank steak and crisp-tender peppers come together in a glossy garlic-ginger sauce. The sweet soy finish is made for spooning over plain rice.
Slice across the grain
Look for the long muscle lines in the flank steak and cut across them into thin strips. Cook in a single layer so the beef sears instead of steaming.
Whisk the sauce twice
Mix it before cooking, then whisk again just before pouring because cornstarch settles. A short bubbling simmer turns the sauce glossy and helps it cling to the peppers and beef.
Garlic-Ginger Pepper Steak
Thin strips of flank steak and red and green peppers in a glossy, sweet soy sauce with garlic and ginger.
Ingredients
2 tbsp Olive oil divided- 1 Red Bell Pepper cut into 1/2-inch strips
- 1 Green bell pepper cut into 1/2-inch strips
- 8 oz Flank steak thinly sliced about1/4inch thick against the grain
- 3 cloves Garlic minced
- ¼ cup Brown sugar packed
- ½ cup Soy sauce low sodium
- 2 tsp Sesame oil
- 1 tsp Ginger ground
- 1 tbsp Cornstarch
Instructions
- Whisk the garlic, brown sugar, low-sodium soy sauce, sesame oil, ground ginger and cornstarch in a bowl until no dry starch remains. Keep this sauce separate from the raw beef.
- Heat 1 tablespoon olive oil in a wide skillet or wok over medium-high heat. Add the sliced peppers and stir-fry for 3–5 minutes until crisp-tender. Transfer to a clean plate.
- Add the remaining tablespoon olive oil. Add the thin beef strips in a single layer, in batches if needed. Sear for about 1–2 minutes per side, then continue as needed until cooked through. Whole-muscle beef should reach at least 145°F (63°C) with a 3-minute rest; do not judge safety from color alone.
- Return all beef and peppers to the pan. Re-whisk the sauce because cornstarch settles, then pour it in. Bring to a bubbling simmer and stir for 1–2 minutes until glossy and thickened. Add a small splash of water if the sauce gets too thick. Remove from the heat and let stand for 3 minutes before serving with rice if desired.
Notes
This makes two servings with 8 ounces beef and two peppers. The sauce is intentionally sweet and plentiful; use low-sodium soy sauce and serve with plain rice if desired. No extra salt is needed before tasting.
Slice across the grain and keep the strips thin for a tender result. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 165°F (74°C).
Adapted from The Recipe Critic’s Pepper Steak. Missing sugar and soy sauce quantities in the archive were restored from that source.
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Let us know how it was!Keep the serving simple
This small batch makes two servings with a generous amount of sauce. Offer plain rice and taste before adding any extra salt.
Adapted from The Recipe Critic’s Pepper Steak, with clarified preparation and sauce quantities.
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