Stovetop Ginger-Garlic Flank Steak “Bulgogi” Fajitas with Charred Peppers & Onions
These are like steakhouse fajitas met a quick Korean bulgogi marinade: smoky, juicy flank steak with a ginger-garlic punch, plus blistered peppers and onions. Serve in warm tortillas or over rice—your call—but either way it’s fast, bold, and super satisfying.
Back to full listIngredients
- Certified Angus Beef Boneless Flank Steak 12 oz flank steak $12.99 sale (1 lb)
- Spice World™ Fresh Peeled Ginger Bag 1 tbsp grated ginger $3.99 (7 oz)
- Kroger® Whole Garlic Bulbs 2 cloves, grated/minced $2.49 (5 ct)
- Fresh Large Green Bell Pepper 1 pepper, sliced $0.99 each
- Organic Jumbo Yellow Onions 1 medium onion, thinly sliced $2.19/lb (if buying organic)
- Fresh Jalapeno Peppers 1 jalapeño, thinly sliced (optional) $1.99/lb
- Fresh Organic Limes - Each 1 lime $1.29 each
- Soy sauce 2 tbsp
- Brown sugar or honey 1 tbsp
- Rice vinegar (or any vinegar) 1 tbsp
- Neutral oil (canola/avocado) 1 1/2 tbsp, divided
- Toasted sesame oil (optional) 1 tsp
- Tortillas or cooked rice 4 small tortillas OR 1 cup cooked rice
- Optional: Baby Spring Mix 2 handfuls for serving $3.00 sale (5 oz)
Instructions
- Prep steak: Pat dry 12 oz flank steak. Slice it thinly against the grain (easier if it’s very cold) or leave whole and slice after cooking—either works.
- Marinate: In a bowl, whisk 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 grated/minced garlic cloves, 1 tsp sesame oil (optional), and 1/2 tbsp neutral oil. Add flank steak and toss. Let sit 10–20 minutes while you prep veg.
- Prep veg: Slice 1 green bell pepper and 1 medium onion into thin strips. Slice 1 jalapeño (optional). Cut 1 lime into wedges.
- Sear steak (stove): Heat a large skillet or cast-iron pan over high heat until very hot. Add 1 tbsp neutral oil. If cooking steak whole: sear 3–4 minutes per side for medium-rare, then rest 5 minutes and slice thin. If cooking sliced steak: stir-fry 2–3 minutes until browned, then remove to a plate.
- Char veg: In the same pan, add the sliced onion, pepper, and jalapeño (if using). Cook 6–8 minutes, tossing, until blistered and tender-crisp. If pan is dry, add a small splash of oil or water.
- Combine: Return steak (and any juices) to the pan with the veg. Squeeze in juice from 1/2 lime and toss 30 seconds.
- Serve: Pile into 4 warm tortillas (or over 1 cup cooked rice). Finish with remaining lime wedges. Optional: add 2 handfuls spring mix for crunch and freshness.
Health notes: ~700–900 kcal per serving depending on tortillas/rice and oil. High protein; lots of veg. Sodium can climb from soy sauce—use low-sodium if needed and balance with lime.
Drink pairing: Wine: Look for juicy red fruit + low tannin so it won’t fight ginger/soy. Grenache-based blends or a lighter Syrah are money. If you want white, an off-dry Riesling can handle the savory-sweet marinade. Local pick: Washington Syrah from Charles Smith (K Vintners/Charles Smith Wines often easy to find). Beer/NA: amber ale or ginger beer (less sweet).