Best Ever Pepper Steak


  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 4 teaspoons brown sugar, packed
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, split
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 pound flank steak, sliced thinly against the grain
  • 1 red bell pepper, sliced thinly
  • 1 green bell pepper, sliced thinly
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely chopped
  • Cooked white rice for serving


  1. Prepare the Sauce: In a medium-sized bowl, combine the reduced-sodium soy sauce, rice wine vinegar, packed brown sugar, and cornstarch. Whisk well and set aside.
  2. Cook the Steak: Place a large skillet over high heat and add 1 tablespoon of vegetable oil. Once hot, add the flank steak slices. Season them with kosher salt and sear until cooked through, approximately 8 minutes. Transfer the cooked steak to a separate plate.
  3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the thinly sliced red and green bell peppers. Sauté until they soften, which should take around 4 minutes.
  4. Add Aromatics: Stir in the minced garlic and finely chopped ginger to the skillet. Continue to cook until the mixture becomes aromatic.

  1. Combine and Finish: Return the cooked steak to the skillet with the vegetables. Pour the prepared sauce over the mixture. Stir well and cook until the sauce thickens and takes on a glossy appearance, typically about 2 more minutes.
  2. Serve: Plate the pepper steak alongside or over cooked white rice.

Enjoy your meal!

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