15-Minute Skillet Pepper Steak
A quick and savory-sweet stir-fry featuring tender beef and vibrant peppers, all ready in just 15 minutes.
Ingredients
Main Ingredients
- 8 oz sirloin or flank steak, thinly sliced into strips Freeze for 20–30 minutes before slicing to achieve ultra-thin strips.
- 1 each red bell pepper, thinly sliced Use red peppers for sweetness.
- 1 each green bell pepper, thinly sliced Green peppers add a slightly bitter note.
- 1 each yellow bell pepper, thinly sliced Yellow peppers balance sweetness and bitterness.
- 1 medium onion, thinly sliced Onions should be sautéed until translucent.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 tsp fresh ginger, minced Provides a touch of brightness.
- 3 tbsp soy sauce (or tamari/coconut aminos for gluten-free) Soy sauce adds umami flavor.
- 1/2 cup beef broth or stock (gluten-free if needed) Use for a rich base.
- 1 tbsp honey or brown sugar Can be adjusted for sweetness.
- 1 tsp cornstarch Thickens the sauce.
- freshly cracked black pepper, to taste Adjust seasoning as needed.
- 2 tbsp high smoke point oil (vegetable or canola oil) Used for searing the steak.
Instructions
Preparation
- Thinly slice the steak into even strips. Cut the bell peppers and onion into thin strips. Mince fresh garlic and ginger.
Make the Sauce
- In a small bowl, whisk together soy sauce, beef broth, honey (or brown sugar), and cornstarch until smooth.
Sear the Beef
- Heat oil in a large skillet over medium-high heat. Add beef strips in a single layer and cook until browned, about 2–3 minutes per side. Remove beef from skillet and set aside.
Cook the Aromatics and Veggies
- In the same skillet, add a bit more oil if needed. Sauté garlic, ginger, and onions until fragrant. Add bell peppers and cook until they remain crisp.
Finish with Sauce and Combine
- Return the beef to the skillet and pour in the prepared sauce. Stir well and let the sauce bubble and thicken. Taste and adjust seasoning with black pepper or more honey if needed.
Notes
For best results, slice the beef against the grain, and do not overcrowd the skillet to achieve a perfect sear. Store leftovers in an airtight container in the fridge for up to 4 days.