Growing up, my family had a tradition of cooking together on Sunday evenings. My parents would always involve us in the kitchen, making it a fun and educational experience. I remember vividly one evening when we decided to recreate our favorite Chinese stir fry. My dad, who was usually reserved, took charge of slicing the flank steak with surprising precision, while my mom orchestrated the dance of vegetables and sauce. The kitchen was filled with laughter and the aroma of bell peppers sizzling in hot oil. It wasn’t just about the meal; it was about the joy of being together, the stories shared, and the love infused into every dish.
Today, as I recreate this Pepper Steak Stir Fry, I am transported back to those cherished family moments. This recipe, which is both easy to prepare and incredibly satisfying, is a tribute to those days spent in the kitchen with my family. It features vibrant bell peppers and tender flank steak, all coated in a sweet and savory sauce that brings back memories of those Sunday dinners.
The beauty of this dish lies in its simplicity and versatility. It’s perfect for a weeknight dinner when time is short but you still want a meal that’s full of flavor and comfort. With just a few ingredients and a bit of your time, you can whip up a meal that’s sure to impress your family or guests, evoking the warmth and togetherness of shared meals and cherished memories.
So, as you dive into this Pepper Steak Stir Fry, take a moment to savor not just the delicious flavors but also the joy of bringing a little piece of culinary nostalgia into your kitchen. Enjoy the vibrant colors, the rich flavors, and the connection to the simple pleasures of family and food.
How to Make Pepper Steak Stir Fry
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Ingredients
- 1 tablespoon vegetable, olive, or avocado oil
- 1 large green bell pepper, cut into thin strips
- 1 large red bell pepper, cut into thin strips
- 2 pounds flank steak, sliced thinly
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1/3 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
Directions
- In a small bowl, mix together soy sauce, brown sugar, and cornstarch until smooth. Set aside for later use.
- Heat the oil in a large skillet or wok over medium heat. Add the sliced green and red bell peppers, cooking until they start to brown, about 3 minutes. Remove from the pan and set aside.
- Increase the heat to high and add the thinly sliced flank steak to the same pan. Cook until the steak is well-browned and cooked through.
- Return the cooked bell peppers to the pan. Pour the prepared sauce over the steak and peppers. Stir well and cook for an additional 2-4 minutes until the sauce thickens and evenly coats the mixture.
- Serve hot with your choice of rice or noodles. Enjoy your meal!
Storing Suggestion
Store any leftover pepper steak stir fry in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Cooking Tips
For a more intense flavor, let the steak marinate in the soy sauce mixture for at least 30 minutes before cooking. Adjust the level of spice by adding a pinch of red pepper flakes if desired.
Serving Suggestions
This dish pairs beautifully with steamed jasmine rice or noodles. Garnish with chopped green onions or sesame seeds for an extra touch of flavor and presentation.
Ingredient Substitutions
If flank steak is not available, you can use sirloin or rib-eye steak as an alternative. For a gluten-free option, substitute tamari for soy sauce and ensure the cornstarch is gluten-free.
Seasonal Variations
In the winter, try adding seasonal vegetables like broccoli or carrots to the stir fry. During the summer, you can incorporate fresh snap peas or zucchini for a light, seasonal twist.
Allergen Information
This recipe contains soy, which is a common allergen. If you need a soy-free option, use coconut aminos instead of soy sauce and check for a suitable cornstarch alternative if necessary.
FAQ:
Can I use another type of meat for this recipe?
Yes, you can substitute flank steak with sirloin, rib-eye, or even chicken if you prefer. Adjust the cooking time accordingly for different meats.
Can I make this dish vegetarian?
Absolutely! Replace the steak with tofu or tempeh, and use a plant-based soy sauce or coconut aminos to make it vegetarian-friendly.
How can I make the sauce spicier?
Add a pinch of red pepper flakes or a small amount of sriracha to the sauce mixture for a spicy kick.
Can I prepare this dish ahead of time?
Yes, you can prepare the stir fry ahead of time and store it in the refrigerator. Reheat it thoroughly before serving. However, it’s best enjoyed fresh for optimal texture.
What type of rice or noodles should I serve with this dish?
Jasmine rice, basmati rice, or soba noodles are excellent choices. They complement the flavors of the stir fry well.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
Pepper Steak Stir Fry
Ingredients
- 1 tbsp vegetable olive, or avocado oil
- 1 large green bell pepper sliced into thin strips
- 1 large red bell pepper sliced into thin strips
- 2 lbs flank steak sliced thinly
- 1 tbsp grated fresh ginger
- 2 garlic cloves minced
- 1/3 cup soy sauce
- 1 tbsp cornstarch
- 2 tbsp brown sugar
Instructions
- In a small bowl, combine the soy sauce, brown sugar, and cornstarch, whisking until smooth, then set it aside.
- Heat oil in a large skillet or wok over medium heat. Add the green and red bell pepper strips, sautéing until they turn golden, about 3 minutes. Remove them from the pan and set them aside.
- Increase the heat to high, then add the thinly sliced steak to the pan. Cook the beef until browned and cooked through.
- Return the sautéed bell peppers to the pan, and pour the sauce over the steak and vegetables. Stir and cook for an additional 2-4 minutes, ensuring the sauce thickens and coats everything evenly.
- Serve immediately with your favorite rice or noodles. Enjoy!
