Spicy Flank Steak and Pepper Stir-Fry


  • 11/2 lb flank steak
  • 1 tsp pepper
  • 2 Tbsp toasted sesame oil, divided
  • 1 red bell pepper, thinly sliced
  • 1 cup thinly sliced green onions
  • 3 cloves garlic, minced
  • 1/2 cup soy sauce
  • 2 Tbsp beef broth
  • 2 Tbsp chile sauce with garlic (or use Sriracha)
  • 1 Tbsp cornstarch


Thinly slice beef across the grain; sprinkle with pepper. Heat 1 Tbsp oil in a large wok or nonstick skillet over high heat. Add beef to pan, and cook 3 minutes or until browned. Remove beef from pan. Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add bell pepper, green onions and garlic to pan; cook 3 minutes or until tender. Combine soy sauce, broth, chile sauce and cornstarch a small bowl, stirring with a whisk until blended. Add beef and sauce mixture to pan. Bring to a boil, and cook 1 to 2 minutes, stirring constantly, or until sauce is thickened

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