Quick Savory Pepper Steak with Tri-Color Bell Peppers Step-by-step instructions

Before you start

To ensure a seamless cooking process, gather and prepare all ingredients before turning on the heat. Slice the steak into thin, bite-sized strips and pat them dry with paper towels to facilitate a better sear.

Chop the red, green, and yellow bell peppers into uniform slices so they cook evenly. Measure out your rich soy glaze so it is ready to pour into the hot skillet as soon as the beef and peppers are cooked.

Instructions

Searing the Steak

1. 1Sear the Steak Strips
   Add the sliced steak strips to the hot, smoking skillet in a single layer. Sear without moving for one minute to build a deep, flavorful crust on the bottom.
   Look for The bottom of the beef strips should be deeply browned.
   Tip Do not crowd the skillet, as this will cause the meat to steam instead of sear.
2. 2Toss and Finish the Steak
   Toss the steak strips and cook for one additional minute until they are beautifully caramelized on all sides. Remove the seared beef from the skillet and set it aside on a plate.
   Look for The beef should have a rich, caramelized exterior.
   Tip Keep the heat high to maintain the sear without overcooking the inside of the meat.

At the end of this initial phase, the beef strips should have a deep, caramelized brown crust on the outside while remaining slightly undercooked in the center. The kitchen will be filled with the rich, savory aroma of seared meat. The steak strips should be set aside on a plate, holding their juices, ready to be reunited with the peppers and glaze in the final step of the cooking process.

Sautéing the Tri-Color Bell Peppers

3. 3Sauté the Bell Peppers
   Add the sliced tri-color bell peppers to the same hot skillet. Sauté, tossing frequently, for about three to four minutes until they are slightly charred around the edges but still crisp-tender.
   Look for The peppers should be blistered but still vibrant in color.
   Tip Do not overcook the peppers, as they will continue to soften slightly in the final step.

The bell peppers should be vibrant in color, slightly charred around the edges, and tender yet still retaining a distinct snap when bitten. You should hear a constant, lively sizzling sound as they cook, and the air should carry a sweet, grassy aroma. Ensure the peppers do not become mushy or lose their bright red, green, and yellow hues before the glaze is added.

Combining and Glazing the Stir-Fry

4. 4Glaze the Stir-Fry
   Return the seared steak and any accumulated juices to the skillet with the bell peppers. Pour the rich soy glaze into the pan and stir constantly over high heat as the glaze bubbles and thickens, about one to two minutes. Ensure the beef reaches an internal temperature of 145°F (63°C), then remove from heat and let rest for 3 minutes before serving.
   Look for The glaze should be thick, glossy, and coat the beef and peppers completely.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the glaze becomes too thick, stir in a tablespoon of water at a time to reach your desired consistency.

The final stir-fry should feature a thick, glossy, and deeply colored glaze that clings perfectly to the tender beef and crisp peppers. The sauce should bubble gently and show no signs of wateriness.

The beef must reach a safe internal temperature of 145°F (63°C) and rest for 3 minutes, resulting in a cohesive, steaming dish with a rich, savory aroma that is ready to be plated and served immediately.

Common mistakes

One common error is overcrowding the skillet when searing the beef. If too many steak strips are added at once, the pan's temperature will drop rapidly, causing the meat to release its juices and steam rather than sear.

This results in grey, tough beef instead of caramelized, tender strips. To avoid this, cook the beef in a single, uncrowded layer, working in batches if necessary, and keep the heat consistently high throughout the process.

How to tell it’s done

Determining doneness relies on both visual cues and temperature checks. The bell peppers must remain crisp-tender and brightly colored, while the soy glaze should be thick enough to coat the beef and peppers completely.

Most importantly, the beef must reach an internal temperature of 145°F (63°C) when measured with a food thermometer. After reaching this temperature, remove the skillet from the heat and let the meat rest for at least 3 minutes to lock in the juices.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest