Past Recipes
Steak Stir-Fry

Steak Stir-Fry with Bell Pepper and Basil

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Tonight’s version of pepper steak, a Chinese-American takeout classic, is way better than delivery—and faster. In this Popular Recipe, we sear steaks until medium rare, then sauté bell peppers, onion, and tomato in the flavorful pan juices. It’s all tossed in a sweet and savory sauce, then served over fluffy jasmine rice.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 640
  • Protein 37g
  • Total Carb 77g
  • Total Fat 15g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/8 ounce
    • basil
  • cornstarch
    • 2 teaspoons
    • cornstarch
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • red bell pepper
    • 1
    • red bell pepper
  • cilantro
    • 1/8 ounce
    • cilantro
  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • steaks
    • 2
    • steaks
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • oyster sauce
    • 2 tablespoons
    • oyster sauce
  • soy sauce
    • 1/4 cup
    • soy sauce

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 6" small pot with lid
  • 12" large pan

Allergens

Soy, Crustacean Shellfish, Wheat

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Sear steaks

    Sear steaks

    While rice cooks, pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat ½ tablespoon canola oil in a large pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, leaving behind any juices in pan for Step 4 (to flavor the vegetables).

  3. Prepare ingredients

    Prepare ingredients

    While steaks sear, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Halve tomatoes. Roughly chop basil and cilantro leaves, discarding stems. Peel onion, halve, and thinly slice. Thinly slice garlic. In a medium bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, cornstarch, and black pepper. Set stir-fry sauce aside for Step 5.

  4. Stir-fry vegetables

    Stir-fry vegetables

    Heat ½ tablespoon canola oil in pan from steaks over medium-high heat. When oil is shimmering, add onion and garlic. Cook, stirring frequently, until softened and golden brown, 3-4 minutes. Add bell pepper and tomatoes. Cook, stirring occasionally, until bell pepper is tender and lightly browned, 3-4 minutes more. Meanwhile, cut rested steaks against the grain into ¼-inch slices.

  5. Finish steak stir-fry

    Finish steak stir-fry

    Add stir-fry sauce to pan with vegetables. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring, until slightly thickened, 1-2 minutes. Add sliced steak, half of basil, and half of cilantro to pan and stir to coat. Remove pan from heat.

  6. Plate steak stir-fry

    Plate steak stir-fry

    Divide rice between serving plates, then top with steak stir-fry. Drizzle over any remaining stir-fry sauce from pan. Garnish with remaining basil and remaining cilantro. Enjoy!

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