Are you ready to elevate your weeknight dinner game with a dish that’s as vibrant as it is delicious? Introducing the Steak and Pepper Bowl—a mouthwatering fusion of tender steak and colorful bell peppers that will have your taste buds dancing! This easy-to-make recipe not only packs a punch of flavor but also takes just 35 minutes from prep to plate, making it the perfect choice for busy evenings. Whether you're a seasoned chef or a kitchen novice, this dish promises to impress and satisfy. Dive into our recipe and discover how to create a hearty meal that your family will crave again and again!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb steak, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Begin by gathering all your ingredients: 1 lb of steak, 1 red bell pepper, 1 green bell pepper, 1 onion, 2 tbsp of olive oil, salt, and pepper. Ensure you have cooked rice or quinoa ready for serving.
- Prepare your vegetables by slicing the red bell pepper, green bell pepper, and onion into thin strips. Set them aside.
- Slice the steak against the grain into thin strips. This will help ensure that the steak is tender when cooked. Season the steak slices with salt and pepper to taste.
- In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers but does not smoke.
- Add the sliced steak to the hot skillet in a single layer. Avoid overcrowding the pan; you may need to cook the steak in batches. Sear the steak for about 3-4 minutes, until browned on one side.
- Flip the steak slices and cook for an additional 2-3 minutes, or until they reach your desired level of doneness. For medium-rare, the internal temperature should be around 135°F (57°C). Once cooked, remove the steak from the skillet and set it aside on a plate.
- In the same skillet, add the sliced onion and cook for about 2 minutes until they start to soften.
- Add the sliced red and green bell peppers to the skillet with the onions. Stir-fry the vegetables for about 5-7 minutes, or until they are tender but still crisp. Season with salt and pepper to taste.
- Once the vegetables are cooked, return the steak to the skillet, tossing everything together to combine. Allow them to heat through for an additional 1-2 minutes.
- To serve, place a generous portion of cooked rice or quinoa in each bowl. Top with the steak and pepper mixture, ensuring an even distribution of meat and vegetables.
- Garnish with additional salt and pepper if desired, and serve immediately while hot.
Tips
- Choose the Right Cut: For the best results, opt for a tender cut of steak such as sirloin or flank steak. These cuts are not only flavorful but also cook quickly, making them ideal for this recipe.
- Slice Against the Grain: When slicing the steak, make sure to cut against the grain. This technique helps break down the muscle fibers, ensuring your steak is tender and easy to chew.
- Don’t Overcrowd the Pan: If your skillet is too crowded, the steak will steam instead of sear. Cook in batches if necessary to achieve that perfect caramelized crust.
- Adjust the Heat: Keep an eye on the heat while cooking. If the oil starts to smoke, lower the heat slightly. You want a nice sizzle without burning the ingredients.
- Customize Your Veggies: Feel free to mix and match your vegetables! Adding zucchini, mushrooms, or even snap peas can enhance the dish’s flavor and nutrition.
- Serve with a Twist: For an extra kick, consider adding a splash of soy sauce or a sprinkle of crushed red pepper flakes when tossing the steak and vegetables together. This will add depth and a touch of heat.
- Meal Prep Friendly: This dish is great for meal prep! Make a larger batch and store it in the fridge for up to three days. Just reheat and serve over fresh rice or quinoa for quick lunches.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 90mg
