This easy pepper steak recipe is made with thin slices of flank steak and sliced onions, along with colorful, tender-crisp bell peppers tossed in a savory sauce made with soy sauce, beef broth, rice vinegar, garlic, ginger, and sesame oil.
Place the flank steak on a cutting board and cover it with plastic wrap or parchment paper. Using a meat mallet, pound it to approximately ½” thick. Slice the steak as thinly as you can (to about about ⅛” inch.
1 pound flank steak
Sprinkle the steak with salt and pepper.
Add one tablespoon of olive oil to a large skillet and heat it over medium-high heat .
2 tablespoons olive oil
Add as much steak as will fit in the pan in a single layer without overcrowding the pan. (cook in batches if necessary).
Cook the steak for 1-2 minutes per side, or until cooked to your desired doneness.
Remove the steak from the skillet and place on a plate. Continue cooking the steak in batches until it all is cooked.
Add a tablespoon of olive oil to the skillet and heat for about one minute on medium high.
Add the sliced onion and sauté for 2-3 minutes until they are starting to soften.
1 large onion
Then add the red and green bell peppers. Cook for an additional 4 -5 minutes or until they are tender.
1 large red bell pepper, 1 large green bell pepper
Add the seared steak and sauce to the pan. Cook for 1-2 minutes or until the sauce has thickened and the steak is warmed through again.
Serve over rice garnished with sesame seeds and sliced green onion if you'd like.
Sesame seeds and sliced green onion
Notes
Use chicken or vegetable broth if preferred. It won't be quite as rich but still delicious.Use Tamari or coconut aminos for gluten free version.Use a ribeye, top round or New York strip if you prefer.Use other color bell peppers like orange and yellow.