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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Begin by thinly slicing the flank steak across the grain into strips. Season the strips with salt and black pepper, and set them aside.

Step 2

Deseed and julienne the red and green bell peppers. Peel and slice the onion into thin strips, and finely mince the garlic cloves.

Step 3

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.

Step 4

In a separate bowl, whisk together the cornstarch, soy sauce, and beef broth to form a smooth slurry. Set this aside for later.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Remove the skillet from heat and squeeze in the fresh lime juice. Garnish with chopped cilantro for a burst of freshness.

Step 10

Serve your Southwestern Pepper Steak hot over cooked rice or wrapped in tortillas for a complete, satisfying meal.

Nutrition Facts

Serving size	(2106.9g)

Amount per serving	% Daily Value*
Calories	2153.3

Total Fat 96.4g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 5.6g
Cholesterol 412.8mg	0%
Sodium 7111.7mg	0%
Total Carbohydrate 159.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 14.4g
Protein 162.7g	0%

Vitamin D 18.1IU	0%
Calcium 220.2mg	0%
Iron 19.2mg	0%
Potassium 2810.6mg	0%

*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.

Source of Calories

Fat: 40.3%

Protein: 30.2%

Carbs: 29.5%