Glossy Pepper Steak Stir-Fry with Savory Sauce Tips, FAQ & printable recipe

Tips for success

To make slicing the flank steak easier and more precise, place the meat in the freezer for about fifteen to twenty minutes before cutting. This firms up the muscle fibers, allowing you to slice extremely thin, uniform strips with ease.

Consistent thickness is the key to ensuring that all the beef cooks evenly in the hot pan, preventing some pieces from drying out while others remain underdone.

Always ensure the skillet or wok is smoking hot before adding the ingredients. A cold pan will cause the meat to stick and tear, resulting in a poor sear. If you do not hear an immediate, loud sizzle when the beef touches the pan, the temperature is too low; remove the meat immediately and allow the pan to heat up further before continuing.

Variations

• Spicy Pepper Beef: Add a teaspoon of red pepper flakes or sliced fresh chili peppers to the pan while stir-frying the vegetables for an extra kick.
• Ginger Garlic Twist: Stir-fry freshly grated ginger and minced garlic in the pan for thirty seconds before adding the vegetables to enhance the savory aroma.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring they cool for no more than 2 hours.

Freezer

Freezing is not recommended as the bell peppers and onions will become mushy and lose their texture upon thawing.

Reheat

Reheat gently in a hot skillet over medium heat with a splash of water or broth to loosen the sauce until steaming hot.

Store any leftover stir-fry in an airtight container in the refrigerator within two hours of cooking to prevent any bacterial growth. Kept properly, the dish will remain fresh and flavorful for up to three days.

Note that the vegetables will lose some of their crispness over time as they absorb the savory sauce, but the overall flavor of the dish will deepen as the ingredients meld together.

You can easily prepare the ingredients for this dish a day in advance to save time on busy weeknights. Slice the beef, chop the bell peppers and onions, and whisk the savory sauce together, storing each component in separate airtight containers in the refrigerator.

When it is time to cook, simply bring the ingredients out, heat your pan, and assemble the meal in just a few minutes.

Serving ideas

Serve this sizzling, glossy stir-fry immediately while it is piping hot to enjoy the contrast of tender beef and crisp vegetables. It pairs beautifully with a side of steamed white jasmine rice or brown rice, which helps soak up the delicious, savory sauce. For a different texture, you can also serve it over a bed of warm, tender lo mein noodles.

Presentation is key, so serve the dish directly from the hot pan or transfer it to a large, warm platter to keep it hot.

Keep the upper frame clear if presenting this at a family-style dinner, letting the vibrant red and green colors of the peppers stand out against the dark, glistening sauce. A simple, clean presentation highlights the fresh ingredients and professional finish of the dish.

Frequently asked questions

Recipe card

Glossy Pepper Steak Stir-Fry with Savory Sauce

Prep 15 minCook 10 minRest 3 minTotal 28 minServes 4

Ingredients

• 1 1/2 lb flank steak, sliced thin against the grain
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 yellow onion, sliced
• 3/4 cup savory stir-fry sauce

Instructions

1. Slice the flank steak across the grain into thin strips. Keep the sliced meat in the refrigerator until you are ready to cook to maintain food safety guidelines.
2. Heat a large wok or heavy skillet over high heat until smoking. Add the flank steak strips in a single layer and sear without moving for one minute, then toss and cook until the internal temperature reaches 145°F (63°C). Transfer the steak to a plate and let the meat rest at least 3 minutes.
3. Toss the sliced green bell pepper, red bell pepper, and yellow onion into the hot pan, stir-frying constantly over high heat for about three minutes.
4. Pour the savory stir-fry sauce into the pan with the vegetables. Bring the mixture to a rapid boil, stirring constantly as the starch activates and the liquid begins to thicken.
5. Return the rested flank steak and any accumulated juices to the pan. Toss everything together for one minute until the beef and vegetables are thoroughly coated in the glistening sauce and heated through.

Contains: soy, gluten

Estimated nutrition per serving

Calories

290

Protein

34 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g

Sugar

6 g

Sodium

820 mg

Automatic estimate from the ingredient list, not laboratory-verified.