Bursting with bold flavors, my pepper steak is the perfect choice for a quick and satisfying meal. Packed with tender peppers and onions in a rich, savory sauce, this dish is irresistibly comforting and pairs beautifully with white rice!
INGREDIENTS
- 2 to 2 ½ pounds ribeye steak, sliced into thin strips
- Salt and black pepper, to taste
- 2 tablespoons flour
- 2–3 tablespoons avocado oil
- 2 small onions, halved and thinly sliced into semi-circles
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon white pepper
- 3 medium-large bell peppers, cored and thinly sliced (about 3 cups)
- 3 cloves garlic, minced
- 5 tablespoons tomato paste
- ½ cup beef stock or broth
- White rice or your favorite side dish, for serving
- Chopped green onions or parsley, for garnish
PREPARATION
- Prepare the Steak: Place the sliced steak in a large bowl, and season generously with salt and black pepper. Sprinkle the flour over the steak and toss until evenly coated.
- Sear the Steak: Heat a large, heavy-bottom skillet (a cast-iron pan works perfectly) over medium-high heat. Add 2–3 tablespoons of avocado oil. Once the oil is hot, sear the steak in batches, cooking for about 2 minutes per batch until browned on the outside. Remove the steak from the pan and set aside.
- Cook the Onions: In the same skillet, add a bit more oil if needed, then toss in the sliced onions. Sauté for about 10 minutes until softened and golden brown. Season with a pinch of salt and black pepper, then stir in the Italian seasoning, paprika, smoked paprika, and white pepper.
- Add the Bell Peppers: Stir the sliced bell peppers into the onion mixture and sauté for 2–3 minutes until slightly softened but still crisp. Add the minced garlic and cook for another 30 seconds until fragrant.
- Make the Sauce: Mix in the tomato paste, cooking for about 30 seconds to remove its raw flavor. Gradually stir in the beef stock or broth to create a rich, flavorful sauce. Taste and adjust seasoning as needed.
- Combine and Simmer: Return the seared steak to the pan, stirring to coat it in the sauce. Simmer for 30 seconds to 1 minute, just until the steak is warmed through and the sauce thickens slightly.
- Serve: Spoon the pepper steak over white rice or your preferred side dish. Garnish with chopped green onions or parsley for a fresh finish.
TIPS & TIDBITS
- Use a heavy-bottom skillet: A cast-iron skillet is ideal for this recipe as it helps achieve a quick sear without overcooking the steak. Keep the heat high and work in batches for the best results.
- Choose your steak: Ribeye offers rich, beefy flavor and tender texture, but thinly sliced sirloin or flank steak are also excellent alternatives.
- Bell pepper varieties: While green bell peppers provide a savory note, feel free to mix in red, yellow, or orange peppers for added sweetness and vibrant color.
- Serving suggestions: Plain white rice is a classic pairing, but basmati rice, brown rice, quinoa, or couscous are great alternatives. For extra flavor, try cooking your rice with a minced garlic clove.
Enjoy this flavorful and hearty pepper steak recipe, perfect for a cozy meal!
