|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 57mg||284%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty pepper steak recipe is a combination of tender steak strips, red and green bell peppers, tomatoes, and soy sauce. It's an Asian-inspired American dish that has become a favorite meal for many families, and it comes together fairly quickly for a weeknight dinner.
We use sirloin steak in this dish, but flank steak or top round steak would be good as well. You can buy sirloin tips, too, from your grocer or butcher, which saves on prep time. This version is made with the addition of Creole or Cajun seasoning. If you don't have it, use another seasoning blend or seasoned salt mixture. Serve the pepper steak with hot cooked rice.
1 to 1 1/2 pounds sirloin steak, or sirloin tips
2 tablespoons extra-virgin olive oil
1 medium onion, halved and sliced
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper, or seasoned pepper blend
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/2 cup beef broth, preferably unsalted or low sodium
1 (14 1/2-ounce) can tomatoes
2 tablespoons low-sodium soy sauce
Salt, to taste
Cooked rice, for serving
Gather the ingredients.
Cut the beef into thin strips.
Heat olive oil in a skillet or sauté pan over medium heat; add steak strips. Cook, stirring until steak is browned.
Add onion, garlic powder, pepper, Creole or Cajun seasoning or seasoned salt and cook, stirring, until onion is tender.
Add the bell pepper strips and beef broth; cook for about 3 to 5 minutes longer.
Add tomatoes and soy sauce and bring to a simmer. Simmer for 2 to 3 minutes. Season with additional salt as needed.
Serve over cooked white or brown rice.
Feel free to use any color bell pepper you like, or add pepper with a little heat, such as a thinly sliced jalapeño or poblano pepper.
You can also use whatever kind of rice you have on hand with this dish, such as brown or basmati. It would also work with cauliflower rice or quinoa.
How to Store and Freeze Skillet Pepper Steak
- Leftovers of this skillet pepper steak will keep in the refrigerator, covered, for three or four days. You can reheat it in the microwave or in a skillet (with or without the rice).
- You can also freeze the steak and peppers. Transfer to a zip-close freezer bag and press as much air out of it as possible. Freeze for up to three months. Defrost in the refrigerator, and reheat in a hot skillet with a little bit of oil over medium heat until completely hot.