Description
This 15-Minute Skillet Pepper Steak is a quick and flavorful stir-fry with tender beef, colorful bell peppers, and a tangy, spicy sauce—perfect for busy weeknights.
Ingredients
12 oz top round beef, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tbsp peanut oil (or other neutral oil), divided
1 tbsp soy sauce
1 tbsp rice wine vinegar
1½ tsp crushed red-pepper flakes
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
3 garlic cloves, minced
1 bunch scallions, thinly sliced
Sesame seeds, for garnish
Instructions
- Season steak with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Add steak and stir-fry until browned but not fully cooked, about 2 minutes.
- Transfer steak to a bowl. Add soy sauce, rice wine vinegar, and crushed red pepper flakes; toss to coat.
- In the same skillet, heat remaining 1 tbsp oil over medium heat. Add bell peppers in an even layer and cook, tossing occasionally, until just tender, about 4 minutes.
- Push peppers to one side of skillet and return steak to the other. Cook 2 minutes. Stir garlic into peppers and cook 1 minute more.
- Garnish with scallions and sesame seeds. Serve immediately.
Notes
- Freeze beef for 20–30 minutes before slicing for thinner cuts.
- Adjust red pepper flakes to control spice level.
- Add hoisin or oyster sauce for richer flavor.
- Snap peas or broccoli make good pepper substitutes.
- Best served with rice, cauliflower rice, or noodles.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
