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This is one of my husband’s favorite dishes that I’ve been cooking for years. It’s very simple and delicious, especially when the weather begins to chill. I’m not sure where I got the recipe from, but it’s so easy to remember once you’ve tried it…


1 tablespoon vegetable oil (divided use)
1 red bell pepper, cored, seeded, and cut into strips
1 green bell pepper, cored, seeded, and cut into strips
1 1/4 pounds flank steak, thinly sliced
2 teaspoons minced garlic
1 teaspoon minced ginger
Salt and pepper to taste
1/4 cup soy sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch


Heat 1 teaspoon of vegetable oil in a large pan over medium-high heat.
Add the red and green bell pepper strips to the pan and cook for 3-4 minutes until they are just tender. Remove the peppers from the pan and set them aside on a plate.
In the same pan, add the remaining oil. Season the thinly sliced flank steak with salt and pepper according to your taste.
Increase the heat to high. Add the seasoned flank steak to the pan and cook for 5-6 minutes, or until it is lightly browned.
Add the minced garlic and ginger to the pan, and cook for an additional 30 seconds, stirring continuously.
Return the cooked bell peppers to the pan with the steak.
In a small bowl, whisk together the soy sauce, sugar, 1/4 cup of water, and cornstarch until well combined.
Pour the sauce mixture over the steak and peppers in the pan, and bring it to a simmer. Cook for 2-3 minutes until the sauce has just thickened.
Serve the delicious stir-fried steak and peppers immediately.

Enjoy this flavorful dish! ❤

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