Skillet Pepper Steak and Rice Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/19/22
Easy skillet pepper steak and rice recipe

The Spruce / Andrew Bui
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
388 Calories
21g Fat
16g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 388
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 104mg 35%
Sodium 595mg 26%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 33g
Vitamin C 57mg 284%
Calcium 47mg 4%
Iron 3mg 16%
Potassium 690mg 15%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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 teaspoon Creole seasoning blend, Cajun seasoning blend, or seasoned salt

  • 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

Steps to Make It

  1. Gather the ingredients.

    Easy skillet steak and rice ingredients
    The Spruce / Andrew Bui

  2. Cut the beef into thin strips.

    Beef cut into thin strips
    The Spruce / Andrew Bui

  3. Heat olive oil in a skillet or sauté pan over medium heat; add steak strips. Cook, stirring until steak is browned.

    Heat olive oil in a skillet with beef
    The Spruce / Andrew Bui

  4. Add onion, garlic powder, pepper, Creole or Cajun seasoning or seasoned salt and cook, stirring, until onion is tender.

    Add onion
    The Spruce / Andrew Bui

  5. Add the bell pepper strips and beef broth; cook for about 3 to 5 minutes longer.

    Peppers and steak
    The Spruce / Andrew Bui

  6. Add tomatoes and soy sauce and bring to a simmer. Simmer for 2 to 3 minutes. Season with additional salt as needed.

    Tomatoes and soy sauce added to steak
    The Spruce / Andrew Bui

  7. Serve over cooked white or brown rice.

    Pepper steak served over white rice in a bowl
    The Spruce / Andrew Bui

Variations

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.