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Classic Pepper Steak

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This 45 minute Classic Pepper Steak is easy, healthy and full of rich flavor.  It is sure to become a family favorite and weeknight go-to.

Classic Pepper Steak

Who likes quick and easy dinners?  We all do, right?  Getting dinner on the table can be a real challenge, especially on busy weeknights when time is short.  

Many of you are running around getting your kids to their activities or you’re getting home late from work.  In either case, you also need to get dinner on the table and the faster the better.

That’s why this classic pepper steak is going to become your new favorite.  It’s so quick and easy, not to mention super flavorful.  From start to finish it will be on the table in 45 minutes.

Classic Pepper Steak

But, with a couple of short cuts you can have this meal on the table in even less time.  The pepper steak only requires 30 minutes of actual cooking time and you can cut the prep time a couple of ways.  

The first thing to speed things up would be to prep everything ahead of time.  Now you’ve got an easy 30 minute meal.

Classic Pepper Steak

The other way you can speed this up is to buy steak that’s already been sliced and use pre-minced garlic.  I also suggest using pre-cooked brown rice in a bag.  This will cut your time down to 40-ish minutes from start to finish.

No matter which prep option you choose, you’re going to have a healthy, delicious meal the whole family will love!

Classic Pepper Steak

Yield: 4

Classic Pepper Steak

Classic Pepper Steak

This 45 minute Classic Pepper Steak is easy, healthy and full of rich flavor.  It is sure to become a family favorite and weeknight go-to.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 1/4 cup beef broth, divided
  • 3 tbsp coconut aminos (for gluten free) or soy sauce
  • 1 tbsp ginger paste
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp arrowroot or cornstarch
  • 2 tbsp olive oil
  • 1 1/2 lb sirloin steak, thinly sliced
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes
  • Cooked brown rice or cauliflower rice


  • Combine 1 cup of the beef broth with the coconut aminos or soy sauce, ginger paste, black pepper and red pepper flakes. Set aside
  • Whisk together remaining 1/4 cup broth with arrowroot or cornstarch, until well combined. Set aside.
  • Heat oil in a large skillet over medium high heat.
  • Brown steak in batches, so you don't crowd the pan and end up steaming the meat.
  • As it browns, remove it from pan and set aside.
  • Add onions and peppers to the pan and sauté for about 7-10 minutes, until starting to soften.
  • Add garlic to the pan and sauté for 1 minute more.
  • Return the steak to the pan.
  • Stir in the tomatoes and 1 cup of the beef broth.
  • Bring to a boil, reduce heat to simmer and cover.
  • Simmer for 15 minutes.
  • Uncover, increase heat to medium and stir in remaining beef broth/cornstarch mixture.
  • Continue cooking until sauce has thickened.
  • Serve with brown rice or cauliflower rice.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 688Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 156mgSodium: 864mgCarbohydrates: 47gFiber: 3gSugar: 6gProtein: 50g



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