Beef-Pepper Steak Recipe

Name: Beef-Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef tenderloin or 1 lb boneless sirloin; 3 sweet peppers (red, yellow or orange); 1 onion (thinly sliced); ½ tablespoon butter; 12 tomatoes (seeded, diced); 1 bunch rosemary or 1 teaspoon dried rosemary; 2 green onions (chopped) or 2 scallions (chopped); 2 garlic cloves (mashed); ½ teaspoon garlic powder; 2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil; 2 teaspoons red chili powder (Berbere); 2 tablespoons sherry wine (if preferred) or 2 tablespoons wine (if preferred); ¼ teaspoon Italian spices; 2 hot green peppers (seeded and sliced); salt and black pepper

Servings: persons

1 lb beef tenderloin or 1 lb boneless sirloin
3 sweet peppers (red, yellow or orange)
1 onion (thinly sliced)
½ tablespoon butter
12 tomatoes (seeded, diced)
1 bunch rosemary or 1 teaspoon dried rosemary
2 green onions (chopped) or 2 scallions (chopped)
2 garlic cloves (mashed)
½ teaspoon garlic powder
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
2 teaspoons red chili powder (Berbere)
2 tablespoons sherry wine (if preferred) or 2 tablespoons wine (if preferred)
¼ teaspoon Italian spices
2 hot green peppers (seeded and sliced)
salt and black pepper

1
Cut the beef in tiny slices; marinate with butter, chili pepper, diced tomato, wine or sherry and Italian seasonings; keep it in fridge for 1/2 an hour.
2
Heat 1 tablespoon of oil in frying pan with the fresh garlic; add the beef and rosemary.
3
Cook for 10 minutes or until lightly brown; Remove from heat.
4
Saute the onion and scallions with one tablespoon for 5 minutes or until tender.
5
Add the peppers to the onion; Stir-fry for 2 minutes.
6
Combine the vegetable with the beef by lightly straining the beef broth.
7
Keep the beef broth.
8
To the beef-pepper steak, sprinkle the garlic powder, black pepper and salt; Add the beef broth, if needed; Mix well (cook for 5 minutes).
9
Add hot green peppers.
10
Mix and remove from heat.
11
Serve it hot.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb beef tenderloin or 1 lb boneless sirloin, 3 sweet peppers (red, yellow or orange), 1 onion (thinly sliced), ½ tablespoon butter, and more.

Yes, Beef-Pepper Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef-Pepper Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions