Pepper Steak Stir-Fry

Dear Pepper Steak Stir-Fry...ohhhh, how I love thee!

Let me count the ways...You are quick and easy to make; you are very colorful and appealing to the eye; you are healthy; you are economical AND most importantly, my dear Pepper Steak Stir-Fry, you are yummy in my tummy!

Can you tell I really like this recipe???? My husband, Jeff, does too! Recently we started back on our low carb diet (that's one of the reasons I  haven't posted new recipes lately) and this dish is on the menu at least once a month. While on our low carb diet we substitute cauliflower rice for the white rice and, to tell you the truth, I like it better with the cauliflower than the white rice!

The combination of sesame seed oil, salt and pepper really gives this recipe a great flavor while allowing the freshness of the peppers and onions to come through.

I like to use several different color bell peppers, but you can use all of one kind or a mixture of whatever is on sale.  I usually use either sirloin steak or what they call London Broil at the grocery store. I never have figured out why the butchers label a cut of meat after a preparation/cooking method, but they do. London Broil refers to a marinated piece of beef that is either broiled or grilled and cut across the grain. From what I understand, when you buy a "London Broil," you are most likely buying a top round roast. I'm sure this recipe would work with just about any cut of beef as long as it's thinly sliced against the grain and not overcooked. I found this video that I thought was interesting about why we cut tougher (aka less expensive) cuts of meet against the grain, check it out...

Science: How to Slice Steak and Make Cheap Cuts Tender (with Your Knife)

Here is another video I found that shows how to identify the grain and slice against it.

Teys Certified Angus Beef Cutting Against the Grain

I bet Pepper Steak Stir-Fry would be absolutely delicious with Filet Mignon...but economical goes right out the window!

Now...before you move on to the recipe instructions and pictures, I have to apologize for the poor quality pictures in this post! I was having some serious struggles with lighting and I just wasn't able to get great pictures....I'm working on my photography skills, I promise!

What you'll need for Pepper Steak Stir-Fry:

• Sirloin or "London Broil" Steak
• Vidalia Onions
• Green Pepper
• Red Pepper
• Orange Pepper
• Yellow Pepper
• Sesame Seed Oil
• Salt & Pepper

Step One:

Thinly slice the beef against the grain. You can put your steak into the freezer for about 30-60 minutes. This helps with getting really thin slices! Add 2 Tbsp of sesame oil, 1 tsp salt and 1 tsp pepper to the bag and add meat slices, mix to coat meat with oil, salt and pepper.  Put bag of meat into the fridge until ready to use.

Step Two:

Slice onions and peppers and place in a large bag or large bowl. Toss with 1 Tbsp sesame oil, 1 tsp salt and 1 tsp pepper. Mix to coat.  If you want a spicier version, add a pinch or two of red pepper flakes.

Step Three:

Heat large frying pan or wok over medium heat. Add vegetables and stir fry over medium heat for about 7-10 minutes, or until the vegetables are ¾ of the way cooked. They should be just firm to the bite, but not crunchy. Remove vegetables from pan and place in bowl. Add beef slices and cook over medium for an additional 5-7 minutes or until the beef is browned. Add veggies back into frying pan and cook for 3-5 minutes or until meat is done and veggies are al dente. Oops! I just realized I forgot to take a picture of the beef and veggies in the pan together!

Step Four:

Serve over cooked rice or cauliflower rice...Enjoy!

Pepper Steak Stir-Fry

Recipe By: The Salted Pepper

The combination of sesame seed oil, salt and pepper really gives this recipe a great flavor while allowing the freshness of the peppers and onions to come through.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Dinner

Cuisine American

Servings 6

Calories 265 kcal

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Ingredients

  

1x2x3x

• 1 lb Sirloin Steak
• 2 Vidalia Onions
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1 Orange Bell Pepper
• 1 Yellow Bell Pepper
• 3 Tbsp Sesame Oil
• 2 Tsp Salt
• 2 Tsp Black Pepper

Instructions

 

• Thinly slice sirloin across the grain. Add 2 Tbsp sesame oil, 1tsp salt and 1 tsp black pepper to Zip lock baggie. Add meat and mix to coat meat with oil mixture.
• Slice onions and peppers into ½ inch strips, place in large bowl. Add 1 Tbsp sesame oil, 1 tsp salt and 1 tsp pepper. Toss to coat.
• Add 1 Tbsp sesame oil to large frying pan or wok. Heat oil on medium until hot, but not smoking. Add in veggies and cook on medium for 7-10 minutes or until just firm to the bite. Remove from pan and place in bowl.
• Add meat to frying pan and cook on medium for 5-7 minutes or until browned.
• Add Veggies back into the pan and cook for 3-5 minutes or until meat is down and veggies are al dente.
• Serve over rice or cauliflower rice.

Notes

Freeze meat for 30-60 minutes to make it easier to slice into thin strips.

I like to use Tones Restaurant Pepper in this recipe, but you can use freshly ground pepper or fine grind pepper. 

Nutrition

Calories: 265kcal

Keyword beef stirfry, Peppersteak, stirfry

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