Recipes // Main Dish Beef and Pork // Steak and Pepper Stir-Fry

Steak and Pepper Stir-Fry


By Kelsey Nixon

Serves 4

Prep 15 minutes

Cook 25 minutes

I have zero brain power left after a long day, I default to stir-fry for dinner and always end up feeling satisfied that I pulled together a delicious meal with little effort. For a quick cooking method like stir-frying, I’m a huge fan of flavorful, chewy flank steak, sliced thin against the grain. The hint of orange in the sauce is a surprisingly successful match for the beef and peppers and com- plements the Asian flavor of the dish. I flip-flop when it comes to what to serve with this stir-fry: I like both rice or rice noodles.


  • 1⁄4 cup rice vinegar
  • 1⁄4 cup low-sodium soy sauce
  • 1 teaspoon grated orange zest
  • 3 tablespoons sugar
  • 1 tablespoon plus
  • 1 teaspoon cornstarch
  • 11⁄4 pounds flank steak, thinly sliced against the grain
  • Kosher salt and cracked black pepper
  • 2 tablespoons peanut oil
  • 1 medium yellow onion, thinly sliced
  • 2 red bell peppers, seeded and thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 (10-ounce) package rice noodles, cooked, or 2 cups cooked rice, for serving
  • 1⁄4 cup cilantro leaves, torn, for garnish


  1. In a small bowl or glass measuring cup, whish together the vinegar, soy sauce, orange zest, sugar, and 1 teaspoon of the cornstarch.
  2. Put the steak in a small bowl and sprinkle it with salt, pepper, and the remaining 1 tablespoon cornstarch. Toss to coat.
  3. In a large skillet or wok set over high heat, heat the oil. add the steak and stir-fry until the meat is almost cooked through and beginning to brown, about 2 minutes. Transfer the steak to a plate. add the onion, bell peppers, garlic, and ginger to the pan and stir-fry until the vegetables are tender, about 5 minutes. return the flank steak to the pan and cook for 1 minute longer.
  4. Whisk the soy sauce mixture and add it to the skillet. Cook until the sauce thickens, 2 to 3 minutes.
  5. Serve the stir-fry over rice noodles or rice and garnish with the cilantro.

PORK AND PINEAPPLE STIR-FRY replace the steak with 11⁄4 pounds pork tenderloin, thinly sliced. add 3⁄4 cup chopped fresh pineapple to the vegetables.

MANDARIN CHINESE STIR-FRY season the steak with
2 teaspoons Chinese 5-spice powder. Toss in 1⁄2 cup drained mandarin orange segments at the end.

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