15-Minute Skillet Pepper Steak (Printable Version)
# What You’ll Need:
01 -
12 ounces top round beef, thinly sliced
02 -
Kosher salt and freshly ground black pepper
03 -
2 tablespoons peanut oil, divided
04 -
1 tablespoon soy sauce
05 -
1 tablespoon rice wine vinegar
06 -
1½ teaspoons crushed red-pepper flakes
07 -
1 red bell pepper, thinly sliced
08 -
1 yellow bell pepper, thinly sliced
09 -
1 green bell pepper, thinly sliced
10 -
1 orange bell pepper, thinly sliced
11 -
3 garlic cloves, minced
12 -
1 bunch scallions, thinly sliced
13 -
Sesame seeds, for garnish
# Steps to Follow:
01 -
Sprinkle the sliced beef with salt and pepper.
02 -
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the beef and stir-fry until browned on the outside but not fully cooked, about 2 minutes.
03 -
Transfer the beef to a bowl. Add soy sauce, rice wine vinegar, and crushed red-pepper flakes. Toss to combine.
04 -
In the same skillet, heat the remaining tablespoon of oil over medium heat. Add the sliced bell peppers in an even layer and cook, stirring occasionally, until just tender, about 4 minutes.
05 -
Push the peppers to one side of the skillet and return the beef to the other side. Cook for 2 minutes. Stir the minced garlic into the peppers and cook for 1 additional minute.
06 -
Sprinkle the dish with sliced scallions and sesame seeds. Serve immediately.