Easy 20-Minute Pepper Steak Stir-Fry

Prep: 10 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

The next time you’re tempted to skip the cooking and order takeout, give this pepper steak stir-fry a try instead. In just 20 minutes (faster than delivery!), you’ll be sitting down to a restaurant-quality meal that’s tastier and less expensive than any takeout you can order. Plus, we think you just might fall in love with the honey-soy glaze.

Ingredients

1 pound flank steak (3/4-inch thick)
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
Cooked rice and sliced scallions, for serving

Instructions

Place the flank steak in the freezer while you prepare the sauce, about 5 minutes. Whisk the soy sauce, honey, cornstarch, vinegar, onion powder, garlic powder, and ground ginger together in a small bowl until no lumps remain; set aside. Remove the steak from the freezer. Cut the steak in half lengthwise, then slice across the grain into very thin (about 1/4-inch thick) slices.
Heat the oil in a large skillet over medium-high heat until shimmering. Season the beef with the salt and pepper. Add to the skillet, spread into an even layer, and cook undisturbed until the bottom sears, about 2 minutes. Toss and cook until the beef is cooked through, about 3 minutes more. Transfer the beef to a plate and set aside.
Add the bell peppers to the skillet and cook until tender and beginning to brown, about 3 minutes. Return the beef and any accumulated juices to the pan. Add the soy sauce mixture and cook until the sauce thickens, 1 to 2 minutes. Serve over cooked rice topped with the scallions.