Easy Steak and Peppers

Wednesday 28 January 2015

 photo DSCN0161_zpsvnrxaoch.jpg

I was lucky enough to get some Flank Steak last Saturday, a nice four pieces of it and all four pieces a really good size.  You don't often see Flank Steak here.  I froze three bits and then used the fourth bit to make us this delicious stir fry.  I also happened to have gotten a large bag of really nice peppers at the same time, so it just seemed the natural thing to do was to put them together.

 photo DSCN0162_zpsrqd0nzfh.jpg

I love meals like this.   They go together really quickly and all you really need on the side is a bit of rice.   Actually with this you may not even need rice because this steak and peppers is excellent on a toasted bun with a bit of cheese.   Just sayin . . .

  photo DSCN0163_zpszr2sxdvr.jpg

Simple and uncomplicated the most time consuming part is cutting everything up, so once you have done that, the rest is a dawdle.  You will want to cook the meat in batches so that it actually browns instead of stews.  It's the browning that gives an extra depth of flavour.  I like to get the peppers a bit browned as well.  It's all good.  A bit of salt and pepper, some garlic powder and that's pretty much it.  I add some Kejap Manis, which is a sweet thick Indonesian soy sauce, but feel free to use tamari if you want.

 photo DSCN0178_zpsiqfli9xq.jpg

*Easy Steak and Peppers*
Serves 4

Quick and easy to make.   Deliciously colourful.   Simple flavours.  We like it with rice. It goes together really quickly once you have all of the vegetables and the meat sliced. 

3 TBS of sunflower oil, divided
1 large spanish onion, peeled, cut in half and thinly sliced into half moons
2 each red, yellow and orange sweet bell peppers, trimmed and sliced thinly
3 shallots, peeled and thinly sliced into half moons
1 pound of flank steak, sliced thinly across the grain (It helps if it is slightly frozen when you slice it)
salt and black pepper to taste
1/2 tsp garlic powder
2 TBS Kejap Manis (Indonesian sweet soy sauce)
(alternately you can use tamari sauce) 

 photo DSCN0172_zpsl2xl2bll.jpg

Heat one tablespoon of the oil in a large skillet over medium heat.   Add the onions and a bit of salt.   Cook, stirring frequently, until the onions are softened and translucent.   Scoop out into a bowl.  Set aside.   Add another tablespoon of the oil over high heat.   Toss inthe steak and brown quickly  (I do this in batches, scooping it out to the bowl as it is done.)  Add the last tablespoon of oil and add the peppers and shallots.    Cook over medium heat until the peppers and shallots have softened.  I like for them to brown a bit in places.   Add the beef and onions back to the pan, tossing all together.   Add the Kejap Manis and garlic powder.   Toss together, mixing thoroughly.   Cook for about 3 to 4 minutes to meld flavours. Taste and adjust seasoning as required.   Serve immediately.


  1. Great looking recipe. Flank steak is fairly common here in Canada but Lamb might as well be gold.

    We will look for bags of peppers on quick sale, quarter, roast and peel the lot. We then freeze them individually on trays and bag them up for future use. They are a great way to quickly add roasted pepper to a dish like this without all the effort.

  2. Trust me Pat, English and Welsh Lamb are quite expensive here. They cost more than New Zealand Lamb, which is difficult to understand! Much tastier though is the local lamb! That is a good tip for the peppers! I will remember that next time I get a bundle of peppers on offer! Thanks!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!