Mexican-Style Pepper Steak Recipe

Name: Mexican-Style Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, halved and sliced; 2 medium Roma tomatoes, coarsely chopped; 1 medium red bell pepper, cut into julienne strips; 4 jalapeno or habanero chilies, sliced crosswise with seeds; Kosher salt; black pepper; 1 cup unsalted chicken broth; 8 fresh bay leaves; 1 pound shaved beefsteak; 2 tablespoons chopped cilantro

Servings: persons

2 tablespoons extra virgin olive oil
1 medium onion, halved and sliced
2 medium Roma tomatoes, coarsely chopped
1 medium red bell pepper, cut into julienne strips
4 jalapeno or habanero chilies, sliced crosswise with seeds
Kosher salt
black pepper
1 cup unsalted chicken broth
8 fresh bay leaves
1 pound shaved beefsteak
2 tablespoons chopped cilantro

1
In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
2
Add half of the broth and bay leaves to each skillet and bring to a simmer.
3
Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total.
4
Transfer meat to a platter or plates.
5
Simmer pan juices until slightly thickened, 1 to 2 minutes.
6
Spoon vegetables and juices over the beef and sprinkle with cilantro.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium onion, halved and sliced, 2 medium Roma tomatoes, coarsely chopped, 1 medium red bell pepper, cut into julienne strips, and more.

Yes, Mexican-Style 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.

Mexican-Style Pepper Steak

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