Description
A quick and flavorful stir fry combining tender flank steak and vibrant bell peppers, perfect for busy weeknights.
Ingredients
Scale
- 1 tbsp oil (olive, avocado, or vegetable)
- 1 large red bell pepper (cut into thin strips)
- 1 large green bell pepper (cut into thin strips)
- 2 lbs flank steak (cut into thin strips)
- 2 garlic cloves (pressed)
- 1 tbsp fresh ginger (grated)
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp corn starch
Instructions
- In a small bowl, whisk the sauce ingredients together (soy sauce, garlic, ginger, brown sugar, and corn starch) and set aside.
- Preheat a wok or large skillet with the oil over medium heat.
- Add in the sliced bell peppers and cook until golden brown (about 3 minutes).
- Remove the peppers from the pan and set them aside.
- Turn the heat up to high and add the beef strips to the pan. Cook the beef until it’s golden brown (2-3 minutes).
- Add the bell peppers back to the pan.
- Pour the sauce over the steak and veggies. Cook for an additional 2-4 minutes until well combined and coated.
- Remove from heat and enjoy alongside your favorite grain or noodle.
Notes
For a thicker sauce, whisk an extra teaspoon of corn starch with a tablespoon of cold water during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 100mg