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Listen... you're busy. You've been running around all day. And now you have to cook dinner on top of all that? That's too much. Well, not so much anymore with Time-Is-Precious Steak! This is ready in just 15 minutes, an absolute snap, and it tastes fantastic. The quick-marinated steak is juicy, succulent, and flavorful, perfectly paired with tender and bright bell peppers of all colors! Pile it atop a bed of rice and you'll find that Time-Is-Precious Steak has saved you more than just time — it has saved you from an unsatisfying meal!
Listen... you're busy. You've been running around all day. And now you have to cook dinner on top of all that? That's too much. Well, not so much anymore with Time-Is-Precious Steak! This is ready in just 15 minutes, an absolute snap, and it tastes fantastic. The quick-marinated steak is juicy, succulent, and flavorful, perfectly paired with tender and bright bell peppers of all colors! Pile it atop a bed of rice and you'll find that Time-Is-Precious Steak has saved you more than just time — it has saved you from an unsatisfying meal!
Ingredients
For the steak and peppers:
- 1 (12-ounce) top round beef steak thinly sliced
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons peanut oil or neutral-flavored oil divided
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 1/2 teaspoons crushed red pepper flakes
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 3 cloves garlic minced
Optional, for serving:
- white rice to taste, cooked and hot
- 1 bunch scallions thinly sliced
- sesame seeds to taste
Directions
- Season the steak with the salt and the black pepper.
- In a large skillet over medium-high heat, add 1 tablespoon of the oil.
- Add the steak slices to the hot oil and cook, while stirring frequently, until the steak is browned but not fully cooked, about 2 minutes.
- In a medium bowl, add the browned steak slices, the soy sauce, the rice wine vinegar, and the crushed red pepper flakes and toss well to combine.
- In the same skillet over medium heat, add the remaining oil.
- Add the red bell peppers, the yellow bell peppers, the green bell peppers, and the orange bell peppers to the hot oil in an even layer and cook, while tossing occasionally, until just tender, about 4 minutes.
- Push the pepper mixture to one side of the skillet.
- Add the steak slices to the empty side of the skillet and cook, while stirring the steak and the pepper mixture separately, until the steak slices reach an internal temperature of at least 135 degrees F for a medium-rare doneness, about 2 minutes.
- Add the garlic to the pepper mixture and cook, while stirring, until fragrant, about 1 minute.
- Plate the steak and the peppers over the rice.
- Garnish with the scallions and the sesame seeds and serve.
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