Description
This Pepper Steak recipe features tender ribeye steak strips seared to perfection and combined with a vibrant medley of sautéed onions, bell peppers, and spices in a savory tomato-based sauce. Served over rice and garnished with fresh green onions, it’s a flavorful and comforting dish perfect for a satisfying dinner.
Ingredients
Units
Scale
For the Steak:
- 2 to 2 1/2 pounds ribeye steaks, sliced into thin strips
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons flour
- Avocado oil, for searing
For the Pepper Steak:
- 2 small onions, cut in half and sliced into thin semi-circles
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- 3 medium-large bell peppers, cored and thinly sliced (about 3 cups)
- 3 cloves garlic, minced
- 5 tablespoons tomato paste
- 1/2 cup beef stock or broth
- Rice or favorite side, for serving
- Chopped green onions, for garnish
Instructions
- Prepare the Steak: Season the thinly sliced ribeye steak strips with salt, black pepper, and flour. Toss well to ensure the flour evenly coats the meat, which will help create a nice crust during searing.
- Sear the Steak: Heat avocado oil in a large heavy-bottom skillet over medium-high heat. In batches, sear the steak strips until browned on all sides but not fully cooked through. Remove and set aside to keep warm.
- Cook the Vegetables: In the same skillet, add the sliced onions, Italian seasoning, paprika, smoked paprika, white pepper, and bell peppers. Sauté until the onions are translucent and the peppers have softened, about 5 to 7 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Flavor: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Pour in the beef stock or broth, scraping the bottom of the pan to loosen any browned bits, and simmer to create a rich sauce that slightly thickens.
- Combine and Serve: Return the seared steak strips to the skillet and cook everything together briefly, just until the steak finishes cooking and is heated through. Serve the pepper steak hot over a bed of rice or your preferred side. Garnish with chopped green onions for a fresh finish.
Notes
- Use a large, heavy-bottom pan or cast iron skillet for even heat distribution and best searing results.
- Ribeye steak is recommended for its superior flavor and tenderness, but other cuts like sirloin can also work.
- Try using different colored bell peppers (red, yellow, orange) for a vibrant and flavorful dish.
- Pair with basmati rice, quinoa, or cauliflower rice for a complementary side.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
