Beef steak with bell peppers. Amazing flavor and intense marbling so you eat less than conventional beef. Used by the best chefs in the world. Affordable luxury perfect for the holidays.
Place in the serving plate and serve…. It's similar to black pepper beef. The beef often used in pepper steak is flank steak, sirloin or round steak. You can cook Beef steak with bell peppers using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Beef steak with bell peppers
- Prepare 1 of Ribeye steak.
- You need Pinch of sea salt and ground pepper.
- Prepare 1 Table spoon of butter.
- It’s 1 of green or red bell pepper.
- Prepare 4 of Table spoons of Olive Oil.
- Prepare 2 Sprigs of Rosemary (dried or fresh).
Add mushrooms, onion, and bell peppers. Remove the vegetables from the skillet and keep warm. Place sliced beef in the mixture and toss to coat. When it is very hot, throw in the onions and cook for less than a minute.
Beef steak with bell peppers step by step
- Defrost the beef until room temperature, marinade the meat with chopped rosemary(or use dry one). Rub with olive oils, sea salt and ground pepper.
- Heat up iron or pan until it get some smoke. The pan needs to be very hot. Grill the steak with high heat. Each side for 2 minutes.
- Before finished grilling, put butter on top and let it melt into steak. Then rest the steak on the cutting board for 3 minutes.
- For bell peppers, use the same pan, put olive oil. Wait until pan is warm. Stir fry until bell peppers are soft..
- Season bell peppers with salt and ground peppers.
- Serve steak and bell peppers with mustard sauce.
Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Made this recipe last night and I was a little nervous since it was my first time making pepper steak. Used beef for stir fry already cut into thin strips. Beef top round steak is a leaner, less tender cut of meat. One way to get a more tender result is to use a meat mallet prior to cooking. Starting at one end of the steak and gradually working towards the other end, use the spiked side of the mallet to hit and flatten the meat evenly without.