15-Minute Skillet Pepper Steak
Meet 15-minute skillet pepper steak, a simple adaptation of one of our favorite Chinese-American dishes. Zero special ingredients, less than 230 calories a serving and very few dirty dishes make this an instant weeknight hit.
12 ounces top round beef, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons peanut oil (or other neutral oil), divided
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1½ teaspoons 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, as needed for finishing
1. 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.
2. Transfer the steak to a medium bowl. Add the soy sauce, rice wine vinegar and crushed red-pepper flakes. Toss well to combine.
3. 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.
4. 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.
5. Garnish the steak with scallions and sesame seeds. Serve immediately.