Description
This Pepper Steak recipe features tender ribeye steak strips seared to perfection and combined with sautéed onions, bell peppers, and a flavorful tomato-based sauce. Perfectly seasoned with a blend of Italian herbs, paprika, and garlic, this dish is delicious served over rice or your favorite side, garnished with fresh green onions for an added pop of flavor.
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)
- 3 cloves garlic, minced
- 5 tablespoons tomato paste
- 1/2 cup beef stock or broth
- Rice or preferred side, for serving
- Chopped green onions, for garnish
Instructions
- Prepare the Steak: Season the sliced ribeye strips evenly with salt and black pepper. Sprinkle 2 tablespoons of flour over the meat and toss thoroughly to coat each piece, which helps create a nice crust when searing.
- Sear the Steak: Heat a large, heavy-bottom skillet over medium-high heat and add enough avocado oil to coat the bottom. In batches, add the steak strips and sear until browned on all sides, approximately 2-3 minutes per batch. Avoid overcrowding. Remove the steak pieces and set aside once browned.
- Cook the Vegetables: In the same skillet, add sliced onions, Italian seasoning, paprika, smoked paprika, white pepper, bell peppers, and minced garlic. Sauté the vegetables over medium heat until they soften and release their flavors, about 5-7 minutes.
- Add Flavor: Stir in the tomato paste, mixing well to coat the vegetables. Pour in the beef stock or broth, stirring to combine and create a rich, flavorful sauce. Let the sauce simmer gently to meld the flavors for about 3-5 minutes.
- Combine and Serve: Return the seared steak strips to the skillet with the sauce and vegetables. Stir to combine and simmer everything together for 2-3 minutes until the steak is heated through and infused with the sauce’s flavor. Serve hot over cooked rice or your preferred side, then garnish with chopped green onions for a fresh, vibrant finish.
Notes
- Use a large, heavy-bottom pan or skillet to ensure even cooking and browning.
- Ribeye steak is preferred for its tenderness and rich flavor, but other cuts like sirloin can be used.
- Try different colored bell peppers for visual appeal and subtle taste variations.
- This dish pairs beautifully with basmati rice, quinoa, or even cauliflower rice for a low-carb option.
- For a thicker sauce, reduce the beef stock slightly or add a cornstarch slurry if desired.
