Pioneer Woman Beef with Peppers

Pioneer Woman beef with peppers turns thin flank steak, red bell peppers and rice noodles into a spicy, saucy stir fry dinner in 30 minutes. Try this easy weeknight stir fry for family dinner or date night, since it's a one-skillet meal with a big kick and tons of flavor.

Cook the meat in three small batches over very high heat, because crowding the skillet steams the beef instead of browning it. Dump it all in at once and you get gray, chewy slices with no char.

Searing the onions and peppers separately for under a minute each keeps them crisp and charred instead of limp. Swapping rice for rice noodles also lets the sauce cling to every strand, so you don't need a side dish.

Pioneer Woman Beef with Peppers

0.0 from 0 votes

Course: DinnerCuisine: American, ChineseDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

310

kcal

Thin flank steak sears fast in a ripping hot skillet, then simmers in a sticky soy and ginger sauce with crisp-tender peppers. Tossed with soft rice noodles, every bite stays tender, glossy and spicy.

Ingredients

• 1 1/2 lb. Flank Steak, Sliced Very Thin Against The Grain
  

• 1/2 c. Low Sodium Soy Sauce
  

• 3 tbsp. Sherry
  

• 2 tbsp. Packed Brown Sugar
  

• 2 tbsp. Cornstarch
  

• 1 tbsp. Minced Fresh Ginger
  

• 2 cloves Garlic, Minced
  

• 1 tsp. Red Chile Paste (or A Few Dashes Red Chile Oil)
  

• 2 tbsp. Canola Oil
  

• 1 whole Medium Yellow Onion, Sliced
  

• 2 whole Red Bell Peppers, Cored And Sliced Into Rings
  

• 1 tbsp. Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
  

• Red Pepper Flakes, For Sprinkling
  

• Cilantro Leaves
  

Directions

• Mix the marinade: Whisk 1/2 cup low sodium soy sauce, 3 tablespoons sherry, 2 tablespoons brown sugar, 2 tablespoons cornstarch, 1 tablespoon ginger, 2 cloves garlic and 1 teaspoon red chile paste. Then add the sliced flank steak and toss to coat.
• Sear the onions: Heat 1 tablespoon canola oil in a large skillet over medium-high to high heat until very hot. Throw in the sliced onion, cook for less than a minute, then move it to a plate.
• Char the peppers: Put the skillet back on the flame and let it reheat, then add the red bell pepper rings and 1 tablespoon diced jalapeno. Toss for about a minute until you see brown and black bits but the peppers are still firm, then set them on a plate.
• Brown the beef: Heat the skillet again and add the remaining tablespoon of oil, then spread 1/3 of the meat mixture over the surface. Leave it alone for 20 to 30 seconds, turn with tongs, cook 30 seconds more and remove to a plate.
• Finish the beef: Repeat with the rest of the meat until all of it is browned, then reduce the heat to low. Return the beef, onions and peppers to the skillet and toss everything together.
• Simmer the sauce: Pour in the leftover marinade from the bowl and stir. Simmer on low for a few minutes while the sauce slowly thickens, then turn off the heat.
• Add the noodles: Turn off a pot of boiling water, add the rice noodles and let them sit for about 8 minutes, checking the package directions. Drain, then toss half the noodles into the skillet and add more to taste.
• Garnish and serve: Add a splash of very hot water if the sauce feels too thick. Top with cilantro leaves and a sprinkle of red pepper flakes, then serve right away.

Tools for this recipe

• OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of sherry?

Dry white wine or rice vinegar both work in a pinch, though rice vinegar is sharper, so use a little less. If you want to skip alcohol, a splash of extra soy sauce with a pinch of sugar will do.

How do I slice flank steak thin enough?

Use a very sharp knife and cut across the grain, which is what keeps the meat tender. Popping the steak in the freezer for 15 to 20 minutes first firms it up and makes thin slices much easier.

Can I make this ahead of time?

You can slice the beef, onion and peppers a day ahead and keep them in the fridge. Cook everything fresh when you're ready, because the high-heat sear is what makes the dish.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water, since the noodles soak up the sauce as they sit.

What if I don't have a big enough skillet?

A wok works great, or you can cook the meat in even smaller batches in whatever pan you have. The goal is a single layer of beef in direct contact with the hot surface so it browns instead of steams.