First Step: Prepare Your Ingredients Begin by washing and cutting the vegetables: core, seed, and slice 1 red bell pepper and 1 green bell pepper into strips. Thinly slice 1 1/4 pounds of flank steak, aiming for even pieces to ensure quick and even cooking in your pepper steak onions. Mince 2 teaspoons of garlic and 1 teaspoon of ginger, and measure out the other items like 1/4 cup soy sauce and 1 1/2 tablespoons each of sugar and cornstarch. For dietary needs, swap flank steak with tofu for a vegan version, and use a gluten-free soy sauce if required.

Second Step: Cook the Vegetables Heat 1 teaspoon of the 1 tablespoon vegetable oil in a large pan over medium-high heat, around 375°F, to get that perfect sear. Add the red and green bell pepper strips and cook for 3-4 minutes until they are just tender but still crisp. For a lower-calorie option, you can skip extra oil or use a non-stick pan to reduce fat in your pepper steak onions. Once done, remove the peppers and set them aside to keep their vibrant color and texture.

Third Step: Sear the Steak Add the remaining vegetable oil to the pan and turn the heat to high. Season the thinly sliced flank steak with salt and pepper to taste, then cook it for 5-6 minutes, stirring occasionally, until it’s lightly browned and reaches an internal temperature of about 135°F for medium-rare. If you’re making a plant-based version, sear tofu at the same temperature but for 3-4 minutes to avoid it becoming too firm. This step is key for achieving tender meat in pepper steak onions, so don’t overcook.

Fourth Step: Add Aromatics and Combine Stir in the 2 teaspoons of minced garlic and 1 teaspoon of minced ginger, cooking for just 30 seconds to release their flavors without burning. Return the cooked peppers and optional sliced onions to the pan, mixing everything together over high heat. For gluten-free adaptations, ensure your soy sauce is replaced with tamari here to maintain the sauce’s integrity in pepper steak onions.

Fifth Step: Make and Add the Sauce In a small bowl, whisk together 1/4 cup soy sauce, 1 1/2 tablespoons sugar, 1 1/2 tablespoons cornstarch, and 1/4 cup water until smooth. Pour this mixture over the steak and vegetable blend in the pan. For a low-calorie twist, reduce the sugar to 1 tablespoon to cut down on sweetness. Simmer the dish for 2-3 minutes on medium heat until the sauce thickens and coats the ingredients nicely.

Final Step: Serve and Enjoy Once the sauce has thickened, remove the pan from the heat and let it rest for a minute to allow flavors to meld. Serve your pepper steak onions hot with steamed rice for a complete meal, adjusting portion sizes for dietary preferences like smaller servings for low-calorie needs. This quick dish, ready in about 30 minutes with 10 minutes prep and 20 minutes cooking, pairs well with sides like the ones in our banana bread recipe for a sweet contrast.