Description

This Pepper Steak with Onion recipe features tender flank steak strips cooked in a sweet and spicy gravy made from a blend of honey, brown sugar, soy sauce, and freshly ground black pepper. Paired with sautéed bell peppers and onions, this hearty dish is served over creamy mashed potatoes for a comforting and flavorful meal perfect for any weeknight dinner.

Ingredients

Scale

Marinade & Sauce

1/4 cup honey
2 tablespoons brown sugar (packed)
1/2 cup red wine vinegar
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons freshly ground black pepper
2 teaspoons cornstarch

Beef & Vegetables

1 ½ pounds flank steak (trimmed)
Salt, to taste
3 tablespoons vegetable oil (divided)
2 bell peppers (any color, stemmed, seeded, and thinly sliced)
1 onion (peeled, halved, and thinly sliced)
3 cloves garlic (minced)
1 tablespoon fresh minced ginger

Serving

Mashed potatoes (hot, for serving)

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Instructions

Prepare the Marinade and Sauce: In a bowl, combine honey, brown sugar, red wine vinegar, soy sauce, sesame oil, and freshly ground black pepper. Mix well to create a balanced sweet and spicy sauce base.
Prep the Steak: Trim any excess fat from the flank steak and slice it thinly against the grain for tenderness. Season the steak slices lightly with salt.
Cook the Steak: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the steak slices in batches to avoid overcrowding, searing them quickly until browned but still tender, about 2-3 minutes per side. Remove the steak and set aside.
Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the sliced onions and bell peppers until they soften and develop a slight caramelization, about 5-7 minutes. Add the minced garlic and fresh ginger during the last minute, stirring to release their aromas.
Combine and Simmer: Return the cooked steak to the skillet with the vegetables. Pour in the prepared sauce and bring to a gentle simmer. Mix the cornstarch with a tablespoon of cold water then stir it into the pan to thicken the gravy. Cook for another 4-5 minutes until the sauce thickens and coats the steak and vegetables beautifully.
Serve: Serve the pepper steak hot, ladled over a bed of creamy mashed potatoes to soak up the flavorful gravy. Enjoy immediately for the best taste and texture.

Notes

Pepper Steak, updated with a sweet and spicy gravy and served over mashed potatoes, becomes the ultimate comfort food when it’s made in the Midwest.
Hearty and filling, this meal is perfect for family dinners any day of the week.
For best results, slice the flank steak thinly against the grain to ensure tenderness.

Nutrition

Serving Size: 1 serving
Calories: 342 kcal
Sugar: 18 g
Sodium: 1147 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 68 mg