Pineapple Pepper Steak
This is literally the easiest dish you will ever make. It can be made instantly with little to no preparations ahead. I make this dish a lot when I don’t have enough time to prepare a meal. I also use it a lot for mealprep. It can be served with white rice or even quinoa. But you can use any side dish you like depending on your preference.
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Servings: 3
Calories: 400kcal
Ingredients
- 2 lbs N.Y strip steak thick cut, 2 inch strips
- 3 pieces baby red bell peppers sliced
- 1 jalapeño pepper sliced
- 3 pieces baby orange bell peppers sliced
- 1 tbsp garlic minced
- 1/2 cup fresh pineapple chunks thinly sliced
- 2 tsp black pepper fresh ground
- 1 tsp salt
- 2 tsp low sodium soy sauce
- 1 tsp ginger paste
- 2 tbsp Extra Virgin Olive Oil
- Sesame seeds garnishing
Instructions
- In a large skillet, bring 1 tbsp of olive oil to medium-high heat. Add the steak strips and keep them flat, cooking each side for 2-3 minutes until they are semi crispy and brown. Transfer to a plate and set aside.
- Pour the remaining 1 tbsp of EVOO into the skillet. Add the bell peppers, jalapeños, pineapple chunks and continue stirring until they are almost fully cooked.
- Add the minced garlic, ginger paste and stir well to cook for about a minute.
- Return the steak strips to the skillet and add the soy sauce, salt, black pepper. Continue stirring everything together to cook for about 2 minutes.
- Remove from heat and serve with a side of white rice or any side dish you prefer.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 10.8g | Protein: 71.3g | Fat: 17.8g | Saturated Fat: 4.5g | Sodium: 1064.3mg | Sugar: 4.5g
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