You know those nights when you need something fast but still want to feel like you’ve put together a real meal?

This pepper steak is my go-to for nights just like that. It's loaded with tender steak, sweet bell peppers, and onions, all tossed in a savory-sweet sauce that pulls everything together. I love how easy it is to throw together, especially when life gets busy. Plus, it’s totally customizable — got chicken? Use that. Prefer broccoli over peppers? Go for it!

Honestly, my family devours this every time, and I feel good about serving it because it’s way healthier than ordering takeout. It’s got that satisfying, comfort-food vibe without all the extra grease and salt. And hey, if you’re new to cooking or just don’t feel like being in the kitchen all night, this is the recipe for you. It’s simple, quick, and makes you look like a pro. What’s not to love?

What You’ll Need:

• Flank steak, thinly sliced

• Red bell pepper, chopped

• Green bell pepper, chopped

• Yellow onion, chopped

• Avocado oil (or any neutral oil)

• Salt for seasoning

For the Marinade:

• Low-sodium soy sauce

• Garlic, minced

• Avocado oil (or any neutral oil)

• Rice vinegar

• Cornstarch

• Black pepper

• Sugar (white or brown)

• Baking soda

For the Sauce:

• Low-sodium soy sauce

• Chicken or beef stock

• Rice vinegar

• Sugar (white or brown)

• Cornstarch

• Black pepper

• Water (optional, to adjust saltiness)

NOTES:

• Customize the Veggies: Feel free to add any vegetables you like. Broccoli, zucchini, snap peas, or mushrooms work great with this recipe, adding variety and extra nutrition. I personally love using a mix of different-colored bell peppers—red, yellow, orange, and green—for a pop of color and flavor. It makes the dish not only more visually appealing but also gives you a wider range of nutrients!

• Substitute Protein: If you're not a fan of beef, you can easily swap the flank steak for chicken, shrimp, or even tofu for a vegetarian option. Adjust the cooking times accordingly.

• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.

• Low-Sodium Option: If you're watching your sodium intake, opt for low-sodium soy sauce or coconut aminos, and dilute the sauce with more water or stock as needed.