Pepper Steak Bell Peppers Pan (Print Version)
# Ingredients:
→ Main
01 -
1–1.1 kg ribeye steak, sliced into thin strips
02 -
Fine salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons plain flour
05 -
Avocado oil, for frying
→ Vegetables and Aromatics
06 -
2 small onions, halved and thinly sliced
07 -
3 bell peppers (medium-large), cored and thinly sliced (approximately 360 g)
08 -
3 cloves garlic, minced
09 -
Chopped green onions, for garnish
→ Spices and Seasonings
10 -
0.5 teaspoon Italian seasoning
11 -
0.5 teaspoon paprika
12 -
0.25 teaspoon smoked paprika
13 -
0.25 teaspoon ground white pepper
→ Sauce
14 -
5 tablespoons tomato paste
15 -
120 ml beef stock or broth
→ To Serve
16 -
Steamed white rice or preferred side
# Instructions:
01 -
Place sliced ribeye steak in a large bowl. Season generously with salt and black pepper. Sprinkle flour over the meat and toss to evenly coat each strip.
02 -
Heat 2-3 tablespoons avocado oil in a large heavy-bottomed skillet over medium-high heat. In batches, add coated steak strips and sear quickly for about 2 minutes per batch until the exterior is browned. Remove seared steak and set aside.
03 -
Add a little more oil to the same skillet if necessary. Add sliced onions and sauté for approximately 10 minutes, stirring occasionally, until softened and golden-brown. Season lightly with salt and black pepper.
04 -
Sprinkle Italian seasoning, paprika, smoked paprika, and white pepper over the onions. Stir to combine and toast the spices for 30 seconds.
05 -
Add the sliced bell peppers to the skillet. Sauté with the seasoned onions for about 2 minutes, preserving some crispness. Add minced garlic and cook just until fragrant.
06 -
Stir in tomato paste and cook for around 30 seconds to remove the raw flavor. Pour in beef stock and mix thoroughly, allowing the mixture to come together into a cohesive sauce. Adjust seasoning as necessary.
07 -
Return seared steak to the skillet. Stir to combine and simmer for 30 seconds to 1 minute, ensuring the beef is heated through and sauce is slightly reduced.
08 -
Present the pepper steak over a bed of steamed rice or serve with another favourite side. Garnish with chopped green onions.
# Notes:
01 -
Ensure the skillet is hot before searing beef to achieve a good crust without overcooking the interior.
02 -
Cut bell peppers and onions into even slices for consistent texture and cooking.