Skillet Pepper Steak
This Asian-inspired Pepper Steak with vegetables is loaded with juicy, savory flavor and makes the perfect easy dinner, ready in just 20 minutes! Serve over rice, on salads, or pair with side dishes for a full-spread meal.
Ingredients
- 1 lbs sirloin steak
- 1 tsp steak seasoning
- 2 tbsp sesame oil
- 1 red bell pepper pith and seeds removed, sliced
- 1 green bell pepper pith and seeds removed, sliced
- 1 yellow onion sliced
- 4 garlic cloves minced
- ¼ cup low-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Bring your steak to room temperature by removing it from the fridge and letting it sit out for about an hour before cook time. Season with the steak seasoning on both sides.
- Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes on each side, or until it reaches an internal temperature of 130-135 degrees (rare/medium rare). Remove from the pan and set aside on a plate.
- Heat the remaining 1 tbsp sesame oil to the pan and add the peppers, onion, and garlic. Saute for 3-4 minutes until the vegetables become tender. Remove from heat until ready to add the steak.
- Slice the steak, then add it back to the pan along with the soy sauce, rice vinegar, ginger, salt, and pepper. Toss to combine, then serve!
Notes
- Leftovers keep in the fridge for up to 3 days.
- You can cook your steak for longer, but it will not be as tender and you risk overcooking when you add it back to the skillet.
- Serve with rice, cauliflower rice, or quinoa! This also tastes really good in lettuce wraps!
Nutrition
Serving: 1/4 of recipeCalories: 249kcalCarbohydrates: 9.2gProtein: 27.5gFat: 11gCholesterol: 67mgSodium: 777mgFiber: 1.6gSugar: 3.8g
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