This Pepper Steak And Rice is restaurant quality! The flank steak is perfectly cooked until tender along with bell peppers, garlic, ginger, soy sauce, and a touch of sugar for sweetness.
Serve this pepper steak and rice during the week when you’re short on time. It takes just 30 minutes to make!
Ingredients You’ll Need
- Bell Peppers: I used a mix of green and red bell peppers for the bright color combination, but you can use any bell peppers.
- Flank Steak: Flank or skirt steak works best for this recipe. You can also use a central cut such as sirloin or ribeye. Avoid tough meat such as round steak or sirloin tip.
- Vegetable oil: Use oil with a high smoke point.
- Salt and pepper: For seasoning.
- Garlic and Ginger: Use fresh garlic and ginger for the best flavor.
- Soy Sauce: I recommend low-sodium soy sauce to reduce the salt intake.
- Cornstarch and Water: You’ll need cornstarch and water to make the slurry for thickening the sauce.
- Sugar: Adds a slightly sweet hint to balance out the savory flavor.
- Steamed white rice: Serve the pepper steak with rice for a traditional dish.
(Note: Full recipe is at the bottom of the post)
How to Make Pepper Steak And Rice
Step 1: Prepare the Steak
- Slice the beef into thin strips that are 2-inch long and 1/4 inch thick.
- Lightly season the flank steak with salt and pepper.
Step 2: Cook Bell Peppers and Steak
- Add vegetable oil to a large skillet over medium-high heat. Add the sliced bell peppers and cook for about 3-4 minutes until slightly tender. Remove the peppers from the pan and set aside.
- In the same pan, Add garlic and ginger to the pan and cook for 30 seconds or until fragrant. Add the steak and increase the heat to high. Cook for about 5-6 minutes until lightly browned.Throw the peppers back into the pan with the steak.
Step 3: Make the Sauce and Mix Everything Together
- Whisk together the soy sauce, cornstarch, sugar, and water in a small bowl.
- Pour the sauce over the steak and bring to a simmer. Cook for 2-3 minutes or just until the sauce has thickened.
Step 4: Serve with Rice
- Serve on a bed of steamed white rice, and enjoy!
Tips And Tricks
- In addition to flank steak, skirt steak or sirloin steak can be used to make this dish.
- Steak is easier to slice when it’s partially frozen. Place the steak in the freezer for 20-30 minutes before slicing it against the grain.
- Any color combination of bell peppers can be used. We use red and green, and you can also add yellow or orange bell peppers to add extra color.
How To Serve Pepper Steak And Rice
Pepper steak is delicious with steamed rice. Try it with your favorite pasta dish, mashed potatoes, or with roasted veggies.
How To Store Pepper Steak And Rice
Leftover pepper steak should be cooled to room temperature and stored in an airtight container for up to 4 days in the fridge. Store the rice separately in another container.
How To Freeze Pepper Steak And Rice
Let the pepper steak and rice cool to room temperature. Transfer to separate freezer-safe containers and store for 2-3 months. Frozen pepper steak and rice should be defrosted in the fridge overnight before reheating.
How To Reheat Pepper Steak And Rice
Pepper steak and rice can be reheated in the microwave at reduced power for about 60 seconds. Check and continue to heat in 30-second intervals until heated through.
You can also reheat pepper steak and rice separately on the stovetop over medium heat until hot. Add a few tablespoons of water to the rice, if needed, to create steam.
Pepper Steak And Rice Recipe
Ingredients
- 1 pound flank steak thinly sliced
- salt and pepper to taste
- 2 teaspoons vegetable oil
- 1 green bell pepper cored, seeded and cut into strips
- 1 red bell pepper cored, seeded and cut into strips
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons soy sauce or more to taste. I recommend using low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 2 tablespoons water
- 4 cups steamed white rice or brown rice if you prefer
Instructions
Prepare the Steak
- Slice the beef into thin strips that are 2-inch long and 1/4 inch thick (It’s best to cut against the grain). You can freeze the steak for about 30-45 minutes so that it’s much easier to cut into thin slices.
- Lightly season the flank steak with salt and pepper.
Cook Bell Peppers and Steak
- Add vegetable oil to a large skillet over medium-high heat.
- Add the sliced bell peppers and cook for about 3-4 minutes until slightly tender. Remove the peppers from the pan and set aside.
- In the same pan, Add garlic and ginger to the pan and cook for 30 seconds or until fragrant.
- Add the steak and increase the heat to high. Cook for about 5-6 minutes until lightly browned.
- Throw the peppers back into the pan with the steak.
Make the Sauce and Mix Everything Together
- Whisk together the soy sauce, cornstarch, sugar, and water in a small bowl.
- Pour the sauce over the steak and bring to a simmer. Cook for 2-3 minutes or just until the sauce has thickened.
Serve with Rice
- Serve on a bed of steamed white rice, and enjoy!
Leave a Reply