Skillet Beef and Peppers
- Total
- 30 min
- Active
- 10 min
- Serves
- 4
- Level
- easy
Bell peppers peak in late summer, which makes this a good moment to work through a pile of them. The beef goes in first over high heat to pick up some colour, then comes out while the vegetables soften in the same pan. Everything comes back together with tomatoes and a little stock, and the sauce thickens on its own while you set the table.
Ingredients
Method
-
Toss the beef with the cumin, chili powder, smoked paprika, oregano, and salt until evenly coated.
-
Heat the oil in a large skillet over high heat until shimmering. Spread the beef in a single layer and leave it alone for 2 minutes — moving it early prevents browning. Turn and cook 1 more minute, then move the beef to a plate.
3 min -
Reduce the heat to medium. Add the onion to the same pan and cook, scraping up the browned bits from the bottom, until softened and lightly golden, about 5 minutes.
5 min -
Add the garlic and bell peppers and cook until the peppers are slightly softened but still hold their shape, about 4 minutes.
4 min -
Pour in the tomatoes and stock, then return the beef and any resting juices to the pan. Simmer over medium heat, stirring occasionally, until the sauce thickens and the beef is cooked through, about 8 minutes. Taste for salt.
8 min
Substitutions
- Beef sirloin — Flank steak or skirt steak, sliced thin across the grain. Reduce the sear to 1 minute per side and skip the final simmer — they need much less time and will toughen if overcooked.
- Canned tomatoes — Two cups of halved cherry tomatoes at peak season. They release more water, so extend the final simmer by 3 minutes.
- Bell peppers — Poblano peppers for mild heat, or all red bell peppers for a sweeter result.
Storing leftovers
Keeps for up to 4 days in the fridge. Reheat in the skillet over medium heat with a splash of stock or water to loosen the sauce. The peppers soften a little more overnight, which most people find is an improvement.
Questions
Can I use ground beef instead?
Yes, but the result is closer to a hash than a braise. Brown it well, drain the excess fat, then add the vegetables and continue from step 3.
What do I serve it with?
Rice, warm flour or corn tortillas, or alongside fried eggs for a weekend meal. The leftovers also make a good burrito filling.
My beef came out tough. What happened?
Chuck and sirloin behave very differently. Chuck needs a long braise to become tender — add 20 more minutes of simmering with extra stock and it will relax.