Description
A flavorful and satisfying pepper steak recipe that combines tender ribeye steak strips with a savory pepper and onion medley in a rich tomato-based sauce. Perfectly seasoned and served over white rice, this dish is a delicious balance of textures and flavors.
Ingredients
Units
Scale
For the Steak:
- 2 to 2 1/2 pounds ribeye steaks, sliced into thin strips
- Salt
- Black pepper
- 2 tablespoons flour
- Avocado oil
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
- 5 tablespoons tomato paste
- 1/2 cup beef stock/broth
For Serving:
- Rice, or favorite side to serve with
- Chopped green onions, for garnish
Instructions
- Preparation of Steak: Add sliced steak to a bowl, season with salt, pepper, and flour. Toss to coat.
- Searing the Steak: Heat oil in a skillet, sear steak in batches until browned. Remove from pan.
- Sautéing Onions and Peppers: In the same pan, sauté onions with seasonings. Add bell peppers, garlic, tomato paste, and broth.
- Combining Ingredients: Return steak to the pan, simmer briefly to combine flavors.
- Serving: Serve pepper steak over rice, garnish with green onions.
Notes
- Use a large, heavy-bottom pan for best results.
- Ribeye steak is recommended, but sirloin or flank steak can be substituted.
- You can use a combination of bell pepper colors for visual appeal.
- Pair with white basmati rice or other grains for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
