If you are a big fan of beef and broccoli, I believe you will also adore this Pepper Steak. It is the best in town, super easy to throw together in just under thirty minutes from start to finish. This Best-Ever pepper Steak would be a perfect addition to your weekly menu rotation and a nice change from your usual beef and broccoli. Mouthwatering and a pretty versatile dish. It looks so pretty with a pop of colours from the bell peppers. If you like some heat, throw in some jalapenos. Best served over steamed rice for a quick, easy, and super filling dinner that your entire family will love!


1/4 cup low-sodium soy sauce

2 tablespoons rice wine vinegar

4 teaspoons packed brown sugar

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

Kosher salt

Freshly ground black pepper

1 pound flank steak, thinly sliced against the grain

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 tablespoon freshly minced ginger

Cooked white rice, for serving

How to make Best-Ever Pepper Steak

Step 1: Place the soy sauce, vinegar, sugar, and cornstarch in a medium bowl. Whisk to make the sauce and set aside.

Step 2: Heat a tbsp oil in a large skillet over high heat. Once hot, add the flank steak to the pan, season with salt, and cook for about 8 minutes on both sides until cooked through. To a plate, transfer the steak once done.

Step 3: In the same pan, add the rest of the tbsp oil, then the green bell peppers, and cook for about 4 minutes until soft. Now, add in the garlic and ginger and continue to cook until aromatic, stirring. Add the beef back to the skillet, pour in the prepared sauce, and cook for another 2 minutes, stirring until the sauce is glossy.

Step 4: When done, serve with rice. Enjoy!