Description
This Pepper Steak Recipe features tender strips of ribeye steak seared to perfection and sautéed with a colorful medley of bell peppers, onions, and a rich tomato-based sauce. Packed with bold spices like smoked paprika and white pepper, this dish is a flavorful, satisfying stir-fry perfect for serving over rice or your favorite side.
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 worth)
- 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 sliced ribeye steak with salt, black pepper, and toss with 2 tablespoons of flour until coated evenly. This helps to create a nice crust on the meat when seared.
- Sear the Steak: Heat avocado oil in a large, heavy-bottom skillet over medium-high heat. In batches, add the steak strips and sear until browned on all sides, about 2-3 minutes per batch. Remove the steak from the skillet 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 become translucent and the peppers are tender, approximately 5-7 minutes. Add minced garlic toward the end and cook for an additional 1 minute to release its aroma.
- Add Flavor: Stir in the tomato paste and cook for about 2 minutes to deepen its flavor. Pour in the beef stock or broth, scraping any browned bits from the bottom of the pan to deglaze. Let the sauce simmer and thicken slightly, about 3-4 minutes.
- Combine and Serve: Return the seared steak strips to the pan and toss with the pepper mixture and sauce. Simmer together briefly for 2-3 minutes to meld the flavors. Serve hot over cooked rice or your preferred side, and garnish with chopped green onions for freshness and color.
Notes
- Use a large, heavy-bottom pan or cast iron skillet for even heat distribution and better searing.
- Ribeye steak is recommended for its marbling, tenderness, and rich flavor which enhance this dish.
- Try different colored bell peppers (red, yellow, orange, green) for a vibrant look and varied sweetness.
- Serve with basmati rice, jasmine rice, or quinoa for a wholesome meal.
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
