Pepper Steak
Stir Fry
Thin-sliced sirloin sautéed with garlic, green bell pepper, onion, and mushrooms — simmered in a savory tomato and Worcestershire sauce with a splash of beef broth until rich, glossy, and deeply flavored. A classic comfort food dish that's completely on plan and made for spooning over cauliflower rice.
- 1 large sirloin steak, thinly sliced
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- ¼ cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can tomato sauce (8 oz)
- ½ cup low-sodium beef broth
- 2 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
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1
Slice the steak
Slice the sirloin steak into thin strips against the grain — cutting against the grain shortens the muscle fibers and produces noticeably more tender bites. Aim for strips about ¼ inch thick. If the steak is partially frozen it's much easier to slice thinly.
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2
Sear the steak
Heat the olive oil in a large skillet over medium-high heat. Add the steak strips and garlic in a single layer and sear for 2–3 minutes without stirring to develop some color. Toss and cook for another 1–2 minutes until the steak is browned on the outside. Don't cook it all the way through — it will finish in the sauce.
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3
Add the vegetables
Add the sliced onion, green bell pepper, and mushrooms to the skillet with the steak. Sauté over medium heat for 5–6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
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4
Add the sauce & simmer
Pour in the tomato sauce, beef broth, and Worcestershire sauce. Season with salt and pepper and stir to combine. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 20 minutes until the steak is tender and the sauce has thickened into a rich, savory gravy. Taste and adjust seasoning before serving.
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5
Serve
Spoon over cauliflower rice and serve immediately — the rich tomato and Worcestershire gravy soaks into the cauliflower rice beautifully and makes this feel like a proper Sunday dinner completely on plan.
- Slice against the grain: Look at the muscle fibers running through the steak and cut perpendicular to them — this shortens the fibers and makes every bite noticeably more tender. Slicing with the grain produces chewy, stringy strips.
- Partially freeze for thinner slices: 20–30 minutes in the freezer firms the steak up just enough to slice it paper thin without a meat slicer — the same technique used in Chinese restaurants for stir fry beef.
- Don't fully cook the steak before adding the sauce: Searing the outside and leaving the center slightly underdone means the steak finishes to perfect tenderness during the 20-minute simmer — overcooked steak going into the sauce produces tough, dry strips by the time it's done.
- Broth controls the consistency: The tomato sauce thickens significantly as it simmers — the beef broth keeps it at a proper gravy consistency rather than a thick paste. Add a splash more broth when reheating leftovers.
- Leftovers: This deepens significantly overnight as the steak continues to absorb the tomato and Worcestershire flavors — keeps in the fridge for up to 4 days and reheats beautifully with a splash of beef broth to loosen the sauce.