Southwestern Pepper Steak
Savor the bold and vibrant flavors of Southwestern Pepper Steak, a hearty dish that brings together tender stir-fried flank steak, colorful bell peppers, and a medley of smoky spices. This quick and satisfying recipe features a rich, savory sauce made with soy sauce, beef broth, and lime juice, perfectly balanced with hints of chili powder, cumin, and paprika. Ready in just 45 minutes, this crowd-pleasing meal is perfect for busy weeknights or casual dinner gatherings. Serve it over fluffy rice or wrap it in warm tortillas for an irresistible southwestern-inspired feast. Don’t forget to finish with fresh cilantro for a zesty, aromatic touch!
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 3 garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon cornstarch
- 3 tablespoons low-sodium soy sauce
- 3 cups beef broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 servings cooked rice or tortillas
Instructions
Begin by thinly slicing the flank steak across the grain into strips. Season the strips with salt and black pepper, and set them aside.
Deseed and julienne the red and green bell peppers. Peel and slice the onion into thin strips, and finely mince the garlic cloves.
In a small bowl, mix together chili powder, ground cumin, and paprika. Sprinkle the spice mixture over the steak strips, ensuring they are evenly coated.
In a separate bowl, whisk together the cornstarch, soy sauce, and beef broth to form a smooth slurry. Set this aside for later.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the steak strips in a single layer and sear for about 2 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the bell peppers, onion, and garlic, and sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
Pour the soy sauce and beef broth slurry into the skillet with the vegetables, stirring to combine. Bring the mixture to a simmer and let it thicken slightly, about 2-3 minutes.
Return the seared steak strips to the skillet, stirring to coat them in the sauce. Lower the heat and let everything cook together for an additional 3-4 minutes, until the steak is fully cooked and the flavors have melded.
Remove the skillet from heat and squeeze in the fresh lime juice. Garnish with chopped cilantro for a burst of freshness.
Serve your Southwestern Pepper Steak hot over cooked rice or wrapped in tortillas for a complete, satisfying meal.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 7112 mg | 309% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 14.4 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 220 mg | 17% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2811 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
