15-Minute Skillet Pepper Steak (Printable Recipe)
A fast weeknight stir-fry with tender beef and colorful peppers that's under 230 calories per serving with minimal cleanup.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 ounces top round beef, thinly sliced
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons peanut oil, divided
05 -
1 tablespoon soy sauce
06 -
1 tablespoon rice wine vinegar
07 -
1½ teaspoons crushed red-pepper flakes
08 -
1 red bell pepper, thinly sliced
09 -
1 yellow bell pepper, thinly sliced
10 -
1 green bell pepper, thinly sliced
11 -
1 orange bell pepper, thinly sliced
12 -
3 garlic cloves, minced
13 -
1 bunch scallions, thinly sliced
14 -
Sesame seeds, as needed for finishing
# Steps to Follow:
01 -
Season the steak with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the steak to the skillet and stir-fry until browned on the exterior but not fully cooked, about 2 minutes.
02 -
Transfer the steak to a medium bowl. Add the soy sauce, rice wine vinegar and crushed red-pepper flakes. Toss well to combine.
03 -
In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the peppers in an even layer. Cook, tossing occasionally, until just tender, about 4 minutes.
04 -
Push the peppers to one side of the skillet and return the steak to the other side of the skillet. Cook for 2 minutes. Stir the garlic into the peppers and cook for 1 minute more.
05 -
Garnish the steak with scallions and sesame seeds. Serve immediately.