Thinly sliced flank steak served over delicious pan fried noodles with red and green bell peppers, mushrooms and a rich peppery umami sauce. Divinely filling, made in one pot and ready in 20 minutes. Quick weeknight dinner that taste better than takeout!

Pepper steak is definitely one of our favorite dishes to order when were in the mood for Chinese takeout. This homemade version is so simple and easy to make. The one pot weeknight meals are great for when your looking to make something the entire family will love will little clean up.

BEST CHOW MEIN NOODLES?

Pan fried noodles (Hong Kong Style) taste the best for any kind of Asian style meal in our opinion. The package will say pan fried noodles which means they are already steamed and semi-dried so you don’t need to boil them. All you need to do to do is add oil to a pan with the noodles and a bit of water to quickly rehydrate them and you have crispy noodles just like a Chinese restaurant. You can usually only find pan fried noodles at your local Asian grocer otherwise you can use regular chow mein noodles that you boil and rinse under cold water before pan frying.

The key to getting Chinese style steak bites is to cut the flank steak into very thin slices, almost paper thin. This will not only cut down the cooking time but also help prevent overly chewy bites. Sometimes flank steak can be tough, just be sure to take your time when slicing the steak to make sure you get those thin slices. You can always place the steak in the freezer for 20 minutes which helps make slicing much easier.

Not sure what to make for dinner this week? Try our quick 20 minutes pepper steak stir fry and let us know that you think! Tag us on Instagram @Thecommunalfeast

Print Recipe

20 MINUTES PEPPER STEAK STIR FRY

Thinly sliced flank steak served over delicious pan fried noodles with red and green bell peppers, mushrooms and a rich peppery umami sauce. Divinely filling, made in one pot and ready in 20 minutes. Quick weeknight dinner that taste better than takeout!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Quick & Easy

Cuisine: Chinese

Servings: 4

Author: the communal feast

Ingredients

• 1 lbs flank steak very thinly sliced
• ½ lbs pan fried noodles or chow mein noodles
• 3-4 tablespoons vegetable oil
• 1 red bell pepper cut into strips
• 1 green bell pepper cut into strips
• ½ cup chopped green onions
• 4 garlic cloves grated
• 1 tablespoon grated ginger
• 1 cup mushrooms thinly sliced
• Pepper to taste
• Sauce:
• ¼ cup dark soy sauce
• ¼ cup regular low sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons white pepper
• ½ tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• ½ tablespoon fish sauce
• 1 tablespoon cornstarch
• 1 tablespoon umami sauce -optional
• 1 tablespoon garlic chili sauce or sambal
• Garnish:
• Chopped green onions
• Black sesame seeds

Instructions

• 1. If your using regular dried chow mein noodles, bring a large pot of water to a boil, cook noodles according to package, drain and rinse with water. Set aside. Skip this step for pan fried noodles.
• 2. Combine all ingredients for the sauce and set aside.
• 3. Heat 1 tablespoon of oil over medium high heat into a large cast iron or carbon steel pan.
• 4. Add the mushrooms and cook for 5 minutes until they start to brown. Add the bell peppers and cook for 3-4 minutes until just tender. Remove the vegetables from the pan and set aside.
• 5. Add 1 tablespoon of vegetable oil to the pan. Season the flank steak slices with salt and pepper (be generous with the pepper). Increase the heat to high heat and add steak to the pan. Cook for 5 minutes stirring frequently or until lightly browned. If the steak sticks to the pan, add more oil. Remove the steak from the pan and set aside.
• 6. Add 2 tablespoons of vegetable oil to the pan over medium high heat.
• 7. If your using pan fried noodles, add ½ cup of water to the pan along with the noodles. Cook for 2 minutes until the noodles are cooked. If your using the boiled noodles, simply cook the noodles in the pan with the oil. Stir the noodles occasionally until they are coated in oil. If the noodles start to stick to the pan, add more oil.
• 8. Move the noodles to one side of the pan, add 1 tablespoon of vegetable oil, chopped green onion, grated garlic and grated ginger to the other side of the pan. Stir for 30 seconds to release the fragrance then stir everything together.
• 9. Add the vegetables back into the pan, along with the pork and pour the sauce over everything. Toss with tongs to mix everything. Once everything has been re-heated, transfer to serving plates
• 10. Garnish with chopped green onions and black sesame seeds