Description
A quick and delicious protein-packed stir fry featuring flank steak and colorful bell peppers, perfect for weeknight dinners.
Ingredients
Scale
- 1 tbsp oil (olive, avocado, or vegetable)
- 1 large red bell pepper (cut into thin strips)
- 1 large green bell pepper (cut into thin strips)
- 2 lbs flank steak (cut into thin strips)
- 2 garlic cloves (pressed)
- 1 tbsp fresh ginger (grated)
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
Instructions
- In a small bowl, whisk the soy sauce, brown sugar, and cornstarch together until smooth and set aside.
- Preheat a wok or large skillet with oil over medium heat. Add the sliced red and green bell peppers, cooking until golden brown, about 3 minutes.
- Remove the peppers from the pan and set aside.
- Increase the heat to high, then add the flank steak strips and cook until golden brown, about 3-4 minutes.
- Add the cooked bell peppers back to the pan. Pour the earlier whisked sauce over the steak and veggies, cooking for an additional 2-4 minutes until everything is coated and thickened.
- Remove from heat and serve alongside your favorite grain or noodle.
Notes
Consider marinating the steak beforehand for extra flavor. This dish pairs well with jasmine rice or lo mein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg