Steak with Peppers and Onions
This stir-fry style steak with peppers and onions is quick, saucy, and packed with flavor—stir fry-style, but made with simple ingredients and a no-fuss homemade sauce. A fast, flexible dinner the whole family loves!
Servings: 4 servings
Calories: 320kcal
Ingredients
Sauce
- ¼ cup soy sauce
- ⅓ cup low sodium beef broth OR water
- 1 ½ tablespoons brown sugar
- 1 tablespoon cornstarch
- 3 cloves garlic minced (about 2 teaspoons)
- ¾- inch piece ginger minced (about 1 teaspoon)
Stir fry
- 2 tablespoons oil
- ½ medium white onion peeled and cut into strips or diced
- 1 large red bell pepper cored and cut into thin strips or into chunks
- 1 large green bell pepper cored and cut into thin strips or into chunks
- 1 ¼ pounds flank steak thinly sliced against the grain
- salt and pepper to taste
Instructions
- Make the sauce: Whisk together the soy sauce, broth (or water), brown sugar, cornstarch, garlic, and ginger in a small bowl. Set it aside—you’ll want it ready when the pan starts sizzling.¼ cup soy sauce, ⅓ cup low sodium beef broth, 1 ½ tablespoons brown sugar, 1 tablespoon cornstarch, 3 cloves garlic, ¾- inch piece ginger
- Cook the veggies: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Toss in the onion and both bell peppers and stir-fry for 6-8 minutes until just tender and starting to get those golden edges. Remove to a plate and keep nearby.2 tablespoons oil, ½ medium white onion, 1 large red bell pepper, 1 large green bell pepper
- Sear the steak: Season the sliced steak with salt and pepper. Add the remaining tablespoon of oil to the skillet. Turn the heat up a bit if needed, then add the steak and stir-fry for 2-4 minutes until browned and cooked through—but still juicy. Don’t overcrowd the pan, and don't overcook your steak!1 ¼ pounds flank steak, salt and pepper to taste
- Bring it together: Add the peppers and onions back to the pan. Whisk the sauce again (to get the cornstarch from the bottom!) and pour it in. Stir everything together and let it simmer for 2–3 minutes, just until the sauce thickens slightly and everything’s coated and glossy.
- Serve it up: Serve hot over steamed rice, noodles, or wrapped in a tortilla if your kids are feeling chaotic. Add a sprinkle of sesame seeds or green onion if you’re feeling fancy.
Notes
- Steak tips: Slice thinly against the grain for the most tender results. Flank or skirt steak works best.
- Veg swaps: Feel free to add mushrooms, snap peas, or broccoli—just stir fry in batches so nothing gets soggy.
- Sauce pro tip: Always whisk the sauce again before adding—it separates fast, thanks to the cornstarch.
- Serving ideas: Great over rice, noodles, or even wrapped in a tortilla (kid-approved hack).
Nutrition
Serving: 1serving (flank steak, no rice) | Calories: 320kcal