Maria's Pepper Steak

A sweet and savory stir-fry with tender flank steak, bell peppers, and a honey-soy glaze that's hard to mess up.

Prep 20 min
Cook 25 min
Total 45 min
Servings 6
Method Stovetop

Ingredients

2 tablespoons olive oil (27 g)
- Avocado oil — 1:1 Higher smoke point; neutral flavor; similar calories
- Vegetable oil — 1:1 Neutral flavor; similar calories
2 large bell peppers, sliced into thin strips (300 g)
1 medium onion, chopped (150 g)
2 cloves garlic, minced (6 g)
⅓ cup soy sauce (80 g)
- Tamari — 1:1 Gluten-free; slightly richer flavor
- Coconut aminos — 1:1 Lower sodium; slightly sweeter
⅓ cup honey (113 g)
- Maple syrup — 1:1 Slightly different flavor profile; similar calories
⅓ cup red wine vinegar (79 g)
- Apple cider vinegar — 1:1 Slightly fruitier; works well in stir-fries
1½ pounds flank steak, cut into thin strips (680 g)

Steps

Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic. Sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.
Increase the heat to medium-high. Pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes.
Return the cooked vegetables to the skillet and cook for 10 to 15 more minutes, until the sauce thickens and the beef is tender.

Nutrition Facts

Calories 330
Protein 27 g
Fat 13.5 g
Carbs 22 g

Nutrition estimated from ingredients · Per serving (based on 6 servings)

Weight Estimates

Uncooked ~1,435 g
Cooked ~1,100 g
Per Serving ~183 g

Conservative ~23% moisture loss for stovetop stir-fry with sauce reduction. Steak loses significant moisture, partially offset by retained sauce. 6 servings at ~183 g each.