Description
This Pepper Steak recipe features tender ribeye steak strips seared to perfection and combined with sautéed onions, bell peppers, and a rich tomato-based sauce. Finished with a blend of spices and served over rice, this dish offers a flavorful and satisfying meal perfect for any occasion.
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 (roughly 3 cups)
- 3 cloves garlic, minced
- 5 tablespoons tomato paste
- 1/2 cup beef stock or broth
- Rice or your favorite side, for serving
- Chopped green onions, for garnish
Instructions
- Prepare the Steak: Season the sliced ribeye steak with salt, black pepper, and flour. Toss thoroughly to ensure every piece is evenly coated, which helps in creating a light crust during searing.
- Sear the Steak: Heat avocado oil in a large, heavy-bottom skillet over medium-high heat. In batches to avoid overcrowding, sear the steak strips until browned on all sides. Remove the steak from the skillet and set aside to retain juices.
- Cook the Vegetables: In the same skillet, add the sliced onions, Italian seasoning, paprika, smoked paprika, white pepper, sliced bell peppers, and minced garlic. Sauté until the vegetables are tender and aromatic, about 5-7 minutes.
- Add Flavor: Stir in the tomato paste and beef stock, scraping up any browned bits from the bottom of the pan. Let the mixture simmer to thicken slightly and develop a rich sauce.
- Combine and Serve: Return the seared steak strips to the pan, stirring to coat them with the sauce. Simmer briefly to allow flavors to meld together. Serve the pepper steak hot over cooked rice, garnished with chopped green onions for a fresh finish.
Notes
- Use a large, heavy-bottom pan for even heat distribution and best searing results.
- Ribeye steak is preferred for its rich flavor and tenderness, but other cuts can be used as well.
- Try different colored bell peppers like red, yellow, and green for a vibrant presentation and subtle flavor differences.
- Pair with basmati rice, quinoa, or any other favorite side to complement the dish.
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
