- 1 tablespoon cooking oil (I recommend olive oil or avocado oil)
- 1 pound sirloin or flank steak, sliced thinly
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, cored and sliced
- 1 green bell pepper, cored and sliced
- 2 tablespoons white vinegar or rice vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons sesame seeds (optional, for topping)
- Cooked rice (optional, for serving)
- In a large nonstick skillet, heat the oil over medium heat.
- Add the steak and let it cook for about 5 minutes, stirring occasionally.
- Transfer the steak to a serving plate or dish.
- Next, add the onion, garlic, red and green bell pepper, and stir to combine. Cook for about 5 more minutes, stirring occasionally.
- Turn the heat to low and add the mustard, honey, salt, and pepper. Stir to combine with the vegetables.
- Add the steak back to the skillet with the vegetables and sauce. Stir and simmer for 1-2 more minutes before turning off the heat. Serve hot, with optional sesame seeds sprinkled on top.
- For an even more authentic version, you can replace the mustard with 1 teaspoon fish sauce. But, since most people don’t have it on hand, I’ve included mustard as an easy substitute.
- Feel free to serve this dish with cooked white rice, brown rice, or cauliflower rice.
- Store any leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
- Serving Size:
- Calories: 322
- Sugar: 15.8 g
- Sodium: 480.4 mg
- Fat: 10.3 g
- Saturated Fat: 2.7 g
- Carbohydrates: 20.5 g
- Fiber: 2.3 g
- Protein: 35.1 g
- Cholesterol: 89.4 mg
Keywords: pepper steak, PF Chang's, copycat recipe