Description
A quick, high-protein weeknight dinner that sears flank steak with bell peppers, onions, and sweet corn in a single cast-iron skillet for bold, smoky flavor with minimal cleanup.
Ingredients
Scale
- 1.5 lbs flank steak or sirloin, sliced against the grain into thin strips
- 1 large red onion, diced
- 1 large green bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 cup sweet corn kernels
- 3–4 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 3 tbsp soy sauce (low-sodium or gluten-free)
- 1 tbsp Worcestershire sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 2 tbsp vegetable or canola oil
- 1/2 tsp red pepper flakes (optional)
- 2 stalks green onions, sliced for garnish
- Salt and black pepper to taste
Instructions
- Pat the flank steak dry with paper towels and slice against the grain into thin, bite-sized strips. Toss with a pinch of salt and pepper.
- Dice the red onion and bell peppers into uniform pieces. Mince the garlic and grate the ginger. Set aside.
- In a small bowl, whisk together the soy sauce, Worcestershire sauce, honey, sesame oil, and red pepper flakes. Set aside.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add vegetable oil and let it get shimmering hot.
- Add the beef in a single layer (do not crowd the pan). Sear for 2-3 minutes without moving to get a brown crust, then flip and cook for another minute. Remove beef to a plate, leaving fat in the pan.
- Reduce heat to medium. Add onions and peppers to the skillet. Cook for 3-4 minutes until softened and slightly charred.
- Add garlic and ginger in the last minute of cooking the vegetables to prevent burning.
- Add corn to the vegetables and stir for 1 minute. Return the beef and any juices to the skillet.
- Pour the sauce over everything. Toss gently to coat and simmer for 1-2 minutes until the sauce thickens slightly.
- Remove from heat. Taste and adjust seasoning. Garnish with sliced green onions and serve immediately.
Notes
Slice beef against the grain for tenderness. Ensure beef is dry before searing to avoid steaming. If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce. Leftovers store in the fridge for up to 3 days; reheat in a skillet with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: cowboy stir fry, one skillet dinner, quick weeknight meals, flank steak recipe, high protein dinner, cast iron recipes, 20 minute meals