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Pepper Steak & Veggie Fried Rice

Juicy peppery steak strips and crisp vegetables tossed with savory fried rice for a comforting, flavorful, and easy-to-make meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

Pepper Steak
  • 1.5 lb flank steak or sirloin thinly sliced against the grain
  • 1 tsp kosher salt for seasoning steak
  • 0.5 tsp black pepper for seasoning steak
  • 2 tbsp cornstarch to coat steak
  • 2 tbsp neutral oil such as avocado or vegetable oil, divided
  • 1 whole yellow onion sliced
  • 3 whole bell peppers any colors, sliced
Sauce
  • 0.33 cup low-sodium soy sauce
  • 0.5 cup beef broth or water broth adds richness
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar or apple cider vinegar
  • 2 tsp minced garlic fresh
  • 1 tsp grated ginger or ground ginger 1 tsp grated or 1/2 tsp ground
  • 1 tbsp oyster sauce optional
  • 1 tbsp cornstarch mixed with water (slurry) 1 tbsp cornstarch mixed with 2 tbsp water
Fried Rice
  • 3 cups cooked rice preferably cold, day-old rice
  • 2 large eggs beaten
  • 1 cup frozen peas and carrots or mixed vegetables frozen
  • 2.5 tbsp soy sauce adjust to taste (2–3 tbsp)
  • 1 tbsp butter or oil for cooking eggs and rice
  • 1 tsp toasted sesame oil optional, for finishing

Equipment

  • Skillet
  • Separate Pan

Method
 

  1. Step 1: Toss thinly sliced steak with kosher salt, black pepper, and cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp oil in a skillet over medium-high heat. Sear steak in batches for 1–2 minutes per side until browned but tender. Remove and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp oil. Sauté sliced onion and bell peppers for 3–4 minutes until crisp-tender.
  4. Step 4: Stir in soy sauce, beef broth, brown sugar, vinegar, minced garlic, grated ginger, and oyster sauce (if using). Bring to a gentle simmer.
  5. Step 5: Add cornstarch slurry and cook, stirring constantly, until sauce thickens and becomes glossy. Coat steak and veggies with sauce.
  6. Step 6: In a separate pan, heat butter or oil over medium-high heat. Scramble beaten eggs until cooked.
  7. Step 7: Add frozen peas and carrots or mixed veggies to eggs. Then add cold cooked rice. Drizzle soy sauce and stir-fry for 3–5 minutes to heat through and slightly toast the rice.
  8. Step 8: Finish fried rice with a splash of toasted sesame oil if desired. Serve pepper steak and veggies alongside fried rice.

Notes

Use day-old rice to avoid mushy texture. Work in batches when searing steak to get a good crust. Prep ingredients ahead to speed cooking. Adjust soy sauce levels to taste. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.