Cast-Iron Beef and Sweet Peppers With Garlic-Soy Glaze

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 1 1/4 lb (567 g) flank steak or top sirloin, sliced very thin against the grain
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 1 1/2 tbsp neutral oil (avocado, canola, or grapeseed), divided
• 3 large sweet bell peppers (about 1 1/2 lb / 680 g total), sliced
• 1/2 medium yellow onion, thinly sliced
• 3 garlic cloves, finely grated or minced
• 3 tbsp low-sodium soy sauce
• 3 tbsp water
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tsp honey (or light brown sugar)
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced (optional)
• 1 tsp toasted sesame seeds (optional)

Do This

• 1) Mix soy sauce, water, vinegar, honey, sesame oil, and garlic; set aside.
• 2) Toss sliced beef with 1 tsp salt, pepper, and cornstarch.
• 3) Preheat a 12-inch cast-iron skillet over high heat until very hot (about 3 minutes).
• 4) Sear beef in 2 batches with oil, 60–90 seconds per side; remove to a plate.
• 5) Stir-fry peppers and onion with remaining oil, 3–4 minutes; season with 1/2 tsp salt.
• 6) Return beef; pour in glaze and toss 45–60 seconds until glossy and lightly thickened.
• 7) Finish with scallions and sesame seeds; serve immediately.

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Why You’ll Love This Recipe

• Fast, high-heat cooking: Cast iron gives you steakhouse-style sear in minutes.
• Bright and hearty: Sweet peppers stay crisp-tender against savory beef.
• Light but punchy glaze: Garlic-soy shine without a heavy, sticky sauce.
• Flexible “flame-side” meal: Works on a stovetop, side burner, or over a steady camp flame.

Grocery List

• Meat: 1 1/4 lb (567 g) flank steak or top sirloin
• Produce: 3 bell peppers, 1/2 yellow onion, 3 garlic cloves, 2 scallions (optional)
• Dairy: None (optional: serve with buttered rice)
• Pantry: Low-sodium soy sauce, cornstarch, neutral oil, rice vinegar, honey (or brown sugar), toasted sesame oil, kosher salt, black pepper, toasted sesame seeds (optional)

Full Ingredients

Beef

• 1 1/4 lb (567 g) flank steak or top sirloin, sliced very thin against the grain (about 1/4-inch / 6 mm thick or thinner)
• 1 tsp kosher salt (for the beef)
• 1/2 tsp freshly ground black pepper
• 1 tbsp cornstarch

Vegetables

• 3 large sweet bell peppers (about 1 1/2 lb / 680 g total), stemmed, seeded, and sliced into 1/2-inch (1.25 cm) strips
• 1/2 medium yellow onion, thinly sliced
• 2 scallions, thinly sliced (optional, for finishing)

Light Garlic-Soy Glaze

• 3 tbsp low-sodium soy sauce
• 3 tbsp water
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tsp honey (or 2 tsp packed light brown sugar)
• 3 garlic cloves, finely grated or minced
• 1 tsp toasted sesame oil

For Cooking & Finishing

• 1 1/2 tbsp neutral oil (avocado, canola, or grapeseed), divided
• 1/2 tsp kosher salt (for the peppers and onion)
• 1 tsp toasted sesame seeds (optional)

To Serve (Optional)

• Steamed rice, noodles, or warm tortillas
• Lime wedges (for brightness)

Step-by-Step Instructions

Step 1: Slice the beef for fast searing

Pat the steak dry with paper towels (dry beef browns better). Slice it very thinly against the grain into bite-size strips. If the steak is hard to slice, put it in the freezer for 10 minutes to firm it up.

Step 2: Make the light garlic-soy glaze

In a small bowl, whisk together the low-sodium soy sauce, water, rice vinegar, honey, grated garlic, and toasted sesame oil. Set it next to the stove. This cooks fast, so you want it ready to pour.

Step 3: Season and velvet the beef

In a medium bowl, toss the sliced beef with 1 tsp kosher salt, the black pepper, and 1 tbsp cornstarch until no dry spots remain. The cornstarch is a simple “velveting” trick: it helps the beef brown quickly and gives the glaze a light, glossy cling without becoming heavy.

Step 4: Preheat the cast-iron skillet until properly hot

Place a 12-inch cast-iron skillet over high heat and let it preheat for 3 minutes, until the pan is very hot. If you have an infrared thermometer, aim for about 475–525°F (246–274°C) on the cooking surface.

Add 2 tsp of the neutral oil and swirl to coat.

Step 5: Sear the beef in batches

Add half the beef in a single layer (don’t crowd it). Sear for 60–90 seconds without moving it, then flip and sear 45–60 seconds more. Transfer to a plate. Repeat with 2 tsp more oil and the remaining beef.

The beef should be browned on the edges and still a little pink in the thickest pieces; it will finish cooking when it goes back into the skillet. For doneness guidance: medium-rare is about 130–135°F (54–57°C), medium is 140–145°F (60–63°C).

Step 6: Stir-fry the peppers and onion until crisp-tender

Add the remaining 1 tbsp neutral oil to the skillet. Add the sliced peppers and onion and stir-fry for 3–4 minutes, scraping up any browned bits from the pan. You’re looking for bright color and a little char on the edges while the vegetables stay crisp-tender.

Season with the remaining 1/2 tsp kosher salt.

Step 7: Glaze, toss, and finish

Return the beef (and any juices on the plate) to the skillet. Give the glaze a quick stir, then pour it in. Toss constantly for 45–60 seconds until the sauce turns glossy and lightly thickened, coating the beef and peppers in a thin sheen.

Turn off the heat. Sprinkle with scallions and sesame seeds if using. Serve immediately while it’s hot and sizzling.

Pro Tips

• Hot pan, fast cook: Cast iron rewards patience on preheat. A properly hot pan prevents steaming and gives you those browned edges.
• Slice thinner than you think: Thin slices cook in under 2 minutes and stay tender; thick slices tend to go chewy.
• Don’t crowd the beef: If you pile it in, moisture builds and you’ll boil the meat instead of searing.
• Keep the glaze light: This recipe intentionally uses water to thin the soy and a small amount of honey for balance. If it thickens too much, splash in 1–2 tbsp water.
• Control garlic heat: Grated garlic is potent. If you want it milder, mince it (larger pieces taste less sharp).

Variations

• Spicy ranch-fire version: Add 1/2 tsp crushed red pepper flakes or 1 tsp sambal oelek to the glaze.
• Ginger-garlic kick: Add 1 tsp finely grated fresh ginger to the glaze and finish with extra scallions.
• Extra-veg stir-up: Add 1 cup (100 g) snap peas or 8 oz (225 g) sliced mushrooms; stir-fry them after the onions for 2 minutes before adding the peppers.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium-high heat with 1–2 tbsp water, tossing for 2–3 minutes until hot (this loosens the glaze without over-reducing it). For make-ahead: slice the peppers and onion up to 24 hours in advance and refrigerate; mix the glaze up to 3 days ahead. Slice the beef up to 24 hours ahead and keep tightly covered; toss with salt, pepper, and cornstarch right before cooking for best texture.

Nutrition (per serving)

Approximate (without rice/noodles): 420 calories, 31 g protein, 20 g carbohydrates, 24 g fat, 4 g fiber, 9 g sugar, 980 mg sodium.