Southwest Pepper Steak Sauté

5 from 1 vote

This beef sauté is full of bright and bold flavors. I like to serve it atop a bed of mixed greens with a few sliced of avocado for a full meal.

Course Main Course

Cuisine Mexican

Keyword beef, bell pepper, dairy-free, dinner, egg-free, flank steak, lunch, main, mexican, nut-free, skirt steak, steak, tomato

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 338kcal

Author Jenny Ross

1 1/2 pound skirt steak or flank steak, cut in half lengthwise, then sliced 1/4-inch thick
1/8 teaspoon baking soda helps make the beef more tender
1/2 teaspoon salt more to taste
2 garlic cloves minced
1 tablespoon chili powder
1 1/2 teaspoons cumin ground
1 1/2 teaspoons coriander ground
1/4 teaspoon oregano dried
1 teaspoon avocado oil
2 bell peppers sliced
1 yellow onion sliced
14.5 ounce can fire roasted tomatoes with juices
1 tablespoon gluten-free soy sauce
1 teaspoon fish sauce optional but adds umami
1/4 cup cilantro leaves for garnish

Sprinkle steak with baking soda, salt, garlic, chili powder, cumin, coriander, and oregano. Set aside for 15 minutes at room temperature to marinate
Heat a large nonstick pan over high heat. Add the avocado oil and the beef. Cook until browned all over then transfer to a bowl. Do not clean the pan.
Add the peppers and onions and cook until lightly charred, about 5 minutes. Add the tomatoes, soy sauce, and fish sauce and boil for another minute. Add back the beef and cook until warmed through. Season to taste with salt and pepper. Serve with cilantro.