Steak with Peppers and Onions

Ah, Steak… glorious steak. I love it anyway I can get it. This is one of my favorite ways. this recipe is really more about the meat than the peppers and onions. They just add that hint of flavor. I make this several ways, and this is by far the best… it’s all about that steak, bout that steak….



1 1/2 to 2 pds ribeye steak ( cut into strips)

1/4 of a white onion ( cut into slices)

1/2 of a green bell pepper ( any pepper that you like will work fine) cut into strips

1/4 cup  canned diced tomatoes with a bit of the juice  ( saved the rest of them of another day)

1 tablespoon Badia™ Complete seasoning

1 teaspoon Badia™ Roasted Garlic Powder

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 cup beef broth

1 tablespoon corn starch mixed in 1/4 cup water

Rice for serving ( I love Minute Rice™ cooked in Beef Broth and a bit of Soy Sauce for this recipe, but it’s all a matter of taste)


this was four thin ribeye steaks that I sliced up into strips. Cut the meat while it is cold. you will season it next and then cover and allow it to come up to room temperature.

NOTE: any meat will work, but I get such a good deal on these and they really are tasty… also, I do not trim the fat, sorry…but where’s there is fat there is flavor.. please feel free to trim yours off if you prefer…


Season meat with the Badia™ Complete, Garlic, Soy and Vinegar.

Cover and allow to come up to room temp ( it really is the best way to cook steak)


Add just a bit of canola or veggie oil to a nonstick pan and cook your meat on med high in batches. Cook each batch to med-rare. Then remove and put on a plate… don’t put a paper towel on your plate… you’ll want the juices that collect.


Oh , that’s amazing…


After you are finish with the meat, add the peppers, onions and tomatoes. Cook til just soft.


Add the meat back to the pan, don’t forget that juice in the plate.. it’s liquid flavor. Stir well and add the beef broth.

Stir well and let the heat come back up …


Add your cornstarch slurry and cook two minutes… then turn off the heat.


Serve over hot rice …..

Oh.. by the way, I do not add salt to this…. the seasoning, soy and broth have plenty.











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