This easy, pepper steak stir fry recipe features thinly sliced beef, sweet peppers and water chestnuts in a flavorful ginger stir fry sauce. It cooks on the stovetop in minutes, making it a great weeknight meal option. Top with fresh green onions and serve with rice for a complete takeout-inspired meal.
- 1/2 cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 1/4 pounds flank steak, thinly sliced
- 1 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 6 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 12 – 15 sweet peppers (or 3 bell peppers), thinly sliced
- 2 8-ounce can sliced water chestnuts
- 2 – 3 green onions, thinly sliced (optional, for topping)
- In a large skillet or wok, heat olive oil to medium high.
- Add crushed red pepper, garlic and ginger and sauté until fragrant – about 30 seconds.
- Add sliced peppers and sauté, stirring occasionally until tender but not too soft – about 10 minutes.
- Remove from pan and set aside.
- Remove beef from marinade and set marinade aside for later.
- Sauté beef, stirring occasionally, until browned – about 5 minutes.
- Add marinade and water chestnuts and cook unit sauce has thickened – about 2 minutes. Return peppers to pan.
- Remove from heat and allow sauce to thicken for a few minutes before serving.
Keywords: dairy free, easy, takeout, beef