15-Minute Skillet Pepper Steak
15-Minute Skillet Pepper Steak
Photo: Liz Andrew/Styling: Erin McDowell

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.

RELATED: Kung Pao Chicken

4 servings

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.

226 calories

11g fat

12g carbs

21g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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