Description
Homestyle Pepper Steak sizzles with hearty goodness straight from a trusty skillet, bringing tender strips of beef and colorful peppers together in a speedy dinner solution. Pepper-packed and savory, this classic dish comes together faster than ordering takeout and delivers comfort right to your plate.
Ingredients
Scale
Protein:
- 2 to 2.5 pounds ribeye steak, thinly sliced
Vegetables and Aromatics:
- 3 medium bell peppers, sliced
- 2 small onions, sliced
- 3 cloves garlic, minced
Seasonings and Liquids:
- 5 tablespoons tomato paste
- 2 tablespoons flour
- 0.5 cups beef stock or broth
- 2 to 3 tablespoons avocado oil
- Salt and freshly ground black pepper
- 0.5 teaspoon dried Italian seasoning
- 0.5 teaspoon paprika
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon white pepper
Optional Garnish:
- Cooked rice
- Fresh parsley or chopped green onions
Instructions
- Slice 2 to 2½ pounds ribeye steak against the grain into thin strips. Dust 2 tablespoons flour over meat, then season with salt and black pepper, ensuring each slice gets coated evenly.
- Heat 2 tablespoons avocado oil in a large skillet at 375°F (190°C). Sear meat in single-layer batches for 2 minutes per side until golden brown. Transfer browned pieces to a separate plate.
- Reduce skillet heat to medium. Add sliced onions and cook for 10 minutes until caramelized. Sprinkle ½ teaspoon Italian seasoning, ½ teaspoon paprika, and ¼ teaspoon white pepper over onions.
- Incorporate 3 sliced bell peppers into the skillet. Sauté for 2-3 minutes to maintain slight crispness. Add 3 minced garlic cloves and cook for 30 seconds until aromatic.
- Stir 5 tablespoons tomato paste into vegetables. Allow paste to caramelize for 30 seconds. Pour ½ cup beef stock, scraping pan’s bottom to release browned bits.
- Return seared meat to skillet. Gently stir to coat with sauce and warm for 1 minute at medium-low heat. Ensure meat remains tender and juicy.
- Plate over steamed rice. Garnish with chopped fresh parsley or green onions for added brightness.
Notes
- Select a tender cut like sirloin or flank steak for the best texture and easiest slicing against the grain.
- Patting the meat dry before searing helps create a beautiful golden-brown crust that locks in delicious flavor.
- Slice peppers and onions uniformly to ensure even cooking and a consistent texture throughout the dish.
- For a gluten-free version, swap regular soy sauce for tamari and use cornstarch instead of flour when coating the meat.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg