Road-Trip Pepper Steak Stir-Fry Cups
A fast, flavor-forward recipe that feels like a treat but fits a busy weeknight.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (276 reviews)
INSPIRED BY
A quick, skillet-first approach that leans on bold seasoning and a bright finish.
Story
This one tastes like something you would crush at a highway diner right off the exit. It is loud, fast, and built for a hot skillet and a hungry crowd. I like it because the flavors hit hard without needing a long prep session. Make it once and you will start eyeballing leftovers like they owe you money.
By Theo
Ingredients
- 12 oz flank steak or sirloin, thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp neutral oil
- 1 bell pepper, sliced
- 2 cups shredded cabbage
- 2 cloves garlic, minced
- 1 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tsp cracked black pepper
- Cooked rice or lettuce cups, for serving
Instructions
- Toss sliced steak with soy sauce and cornstarch.
- Heat oil in a hot skillet, cook steak quickly until browned, 2 to 3 minutes, then remove.
- Add pepper and cabbage, stir-fry 3 minutes until crisp-tender.
- Stir in garlic, ketchup, vinegar, and black pepper, cook 30 seconds.
- Return steak to the pan and toss until glossy and warmed through.
- Serve in rice bowls or lettuce cups, and chase it with extra pepper if you like.
Chef Tips
- Use pre-chopped aromatics or frozen veggies to keep it truly fast.
- Season in layers, a little salt early, then a final pinch at the end.
- If your pan runs hot, lower the heat before adding anything dairy or cheese.
Cook's Notes
- Keep the heat high for browning, then lower it before any dairy or cheese.
- If it feels dry, add 1 to 2 tablespoons of water or broth and toss again.
- Taste at the end and adjust with acid (lemon or vinegar) before adding more salt.