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Pepper Steak with Spinach and Beans

Pepper Steak with Spinach and Beans


For the steak

  • 2 Tablespoons freshly ground black pepper
  • 1 Tablespoon salt
  • Two 8-ounce steaks
  • 1/2 Tablespoon olive oil

For the spinach and beans

  • 1/2 Tablespoon olive oil
  • 1 Tablespoon garlic powder
  • 1 Tablespoon complete seasoning
  • 1 15-ounce can cannellini beans
  • 5 Ounces spinach


For the steak

In a bowl, mix the pepper and salt. Coat the sides of each piece of steak in the pepper and salt mixture, making sure to cover the surface of the sides.

In a medium-sized frying pan, heat the olive oil over medium-high heat. Cook the steaks, covered, for about 5 minutes on each side for medium.

For the spinach and beans

In a medium-sized saucepan, heat the olive oil and 1/2 of the garlic powder and complete seasoning over medium heat. Add the beans, then add the remaining garlic powder and complete seasoning. Mix together for about 3 minutes. Next, add the spinach, carefully folding it into the beans. Cook until the spinach has turned a dark green color, then remove immediately from the heat to prevent overcooking.

Serve with the steak.

Nutritional Facts


Calories Per Serving746

Folate equivalent (total)291µg73%

Riboflavin (B2)0.6mg33.4%

Pepper Steak with Black Beans & Rice

Pepper Steak with Black Beans & Rice. Stir fry dishes are an inexpensive way to feed a family of 4 or more. This recipe does not require alot of beef once all the peppers and onion is added in. Another great recipe I have been enjoying is the parboiled brown rice. I have been using it in all of my rice dishes and I am not missing the white rice much these days. Besides my light version of refried black beans, I love adding black beans to my rice dishes. I could literally just have the black beans and rice everyday garnished with chile slices and lime! Not only is this great to serve as is, you could chop it after cooking and serve it as a filling for burritos or tacos. Not crazy about beef, this recipe is just as delicious with thinly sliced chicken or large shrimp.

Pepper Steak with Black Beans & Rice

For Meat
1 pound bottom round beef, sliced thin
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Mexican oregano, crushed
1/3 teaspoon Chinese five spice seasoning
2 tablespoons tamari or soy sauce
2 tablespoons olive oil
Juice of 1 lemon

Tips For Even More Asian Flavors

To give this recipe a more Asian flavor, eliminate the Mexican oregano and add 1 tablespoon of fresh grated ginger. You could also,once stir fry is done, drizzle in 1 to 2 teaspoons of toasted sesame oil.

Always prep ahead, especially when it comes to stir fry

For Rice
2 cups chicken broth
1/2 teaspoon garlic powder
1/3 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon pepper
1 tablespoon olive oil
Salt to taste
1 cup parboiled brown rice
Juice of 1 lime
1/4 to 1/3 cup green onions
1/4 to 1/3 cup cilantro
1 cup black beans, drained and rinsed

Parboiled brown (yellow) rice & beans.

For Stir Fry
grapeseed or canola oil
3 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1 medium sweet onion, sliced into strips
1 poblano, sliced into strips
1 Anaheim, sliced into rings
1 red bell, sliced into 1/2 inch pieces
1 jalapeño, sliced in half
Salt and pepper to taste
2 tablespoons cornstarch
1 tablespoon tamari
2 tablespoons water

I am just as excited to photograph the prepped ingredients as the final product!

1. In a bowl, combine all of the ingredients to marinate the beef. Taste for salt then pour over beef. Stir well to coat evenly, cover and chill for a few hours or overnight.

2. For rice, in a saucepan, add 2 cups chicken broth, garlic powder, onion powder, turmeric, pepper and salt. Bring to a boil, add rice and 1 tablespoon of olive oil. Cover and reduce heat to a simmer. Cook for 22 to 25 minutes or until the liquid has been absorbed. Fluff with a fork, add black beans, cilantro, green onions and lime juice.

3. Once marinated, preheat 3 tablespoons of grapeseed or canola oil to medium/high heat for 5 minutes. Brown the beef in batches until seared nicely. Do not overcrowd the pan or the meat will just steam. Transfer to a plate and cover loosely.

4. To that same pan, add 1 more tablespoon of oil and bring back up to medium/high heat for a few minutes. In a small bowl, whisk the cornstarch with water and tamari until smooth, set aside.

5. To the hot pan, add the vegetables in the order listed, stirring quickly as you add them. Season lightly with salt and pepper. Add the cornstarch mixture and cook until sauce begins to thicken. Add the beef back in and cook just until warm. Remove from heat. Serve over rice. Yields 4 servings.

You can freeze this leftover steak in freezer safe containers. Let it cool completely before freezing to avoid ice crystals. Reheat in the microwave, 3 to 4 minutes, or until hot.

Pepper Steak Recipe

Bell Peppers are one of my favorite veggies. I love that each color has it’s own flavor. I also enjoy how the colors brighten up a dish.

As far as the steak is concerned, you have many options. I’m using sirloin, but top round, flank, flat iron, or even London broil will work. Just slice it thinly. Pop it in the freezer 30 mins before slicing to make it easier to slice. But, be sure to allow the beef to come to room temp before stir frying it.
Baking soda. Yes, the orange box. This helps tenderize the beef. It’s a lifesaver if you’re on a budget and are using a cheap cut of steak. It is what’s used at most Chinese restaurants.

Serve it over white rice or Jasmine rice and you’ll have an easy, take out quality dinner made right in your own kitchen!

How to Make Pepper Steak in a Slow Cooker

This recipe is easy and very flavorful.

Cut up onions, peppers and some steak. Give the steak a really quick sear in a pan. See how the steak is browned around the edges — that’s flavor! The recipe would be great without doing this, but the extra ten minutes of searing the steak adds so much more flavor, we think it’s completely worth it. Once the steak has a nice crust we add it along with lots of bell peppers, onions, garlic, tomato, soy sauce, and honey.

Just before adding the lid and walking away, we deglaze the pan used to brown the steak. Since we seared the steak, the pan used will have brown bits stuck to the bottom. There is lots of flavor there so we pour in some beef broth and deglaze the pan — which means we use the broth and a wooden spoon to scrap the bottom of the pot, lifting all the brown bits. Then we add the broth with all the extra flavor to the slow cooker.

YOU MAY ALSO LIKE: This teriyaki chicken recipe can easily be made on a weekday and comes together in about 30 minutes. Jump to the Honey Ginger Teriyaki Chicken Recipe.

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Recipe Summary

  • 1 large red onion, halved and sliced 1/4 inch thick
  • 2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick
  • 1 can (20 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary, crumbled)
  • Coarse salt and ground pepper
  • 1 1/2 pounds flank steak (1 piece)
  • 1 tablespoon red-wine vinegar

Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.

Push bean mixture to one side of sheet (or pan) place steak on other side. Rub steak with remaining teaspoon oil season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135 degrees on an instant-read thermometer) and vegetables are lightly charred, 12 to 16 minutes.

Transfer steak to a cutting board cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl toss with vinegar. Slice steak thinly serve with bean mixture.

8 of 36

Fresh Mozzarella, Heirloom Tomato, and Basil Pizza

Simple cooking brings real pleasure from a few good things. These summer-inspired recipes use only five fresh ingredients and a couple of pantry staples to create fantastically simple and simply fantastic entreés.

This is how the simple cook rolls: store-made dough, thin, with sweet tomatoes and chewy-melty mozzarella. Allow the dough to rest at room temperature before rolling it out. If it still shrinks back when you start to work with the dough, let it rest for another 10 minutes, and then try again. For a pretty finishing touch, save a few small basil leaves to sprinkle over the top after it cooks.

Pantry Checklist:

  • Refrigerated fresh pizza dough
  • Fresh basil leaves
  • Garlic cloves
  • Fresh mozzarella cheese
  • Heirloom tomatoes

Hands-on: 22 minutes
Total: 55 minutes


Step 1 Heat up a large frying pan and then spray it with the low-fat oil spray (I used Fry Light).
Step 2 Put the tomatoes and onions in and cook over a low heat, turning them over now and then so they brown evenly. If they start to stick to the pan, add a little water and/or add a lid.
Step 3 Meanwhile, press the crushed peppercorns into the steak. When the vegetables are nearly cooked, add the steak and cook to taste between 3 and 10 minutes for rare to well done. Turn the steak half way through cooking.
Step 4 Just before the steak is cooked, cook the frozen spinach following the instructions on the packet, or steam some fresh spinach in a large pan of boiling water for 2 to 3 minutes.
Step 5 Serve the steak on a warm plate, and arrange the cooked vegetables on and around the steak. I find it's nice to sit the steak on top of the pan-fried onions. Season the meal to taste with salt.
Step 6 Total calories = 294 to 296 calories

Pepper Steak with Pan-Fried Tomatoes, Onions and Spinach

Disclaimer: With thanks to Todenham Manor Farm for sending me a sampler hamper to try all views and opinions are my own and I was not asked or paid to write this review post.

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Choosing a Chile

When choosing a chile pepper for this recipe you may be limited by what is available in your local market. If you are a fan of very spicy dishes, go for what is considered a "hot" pepper, such as habanero and scotch bonnet, which can reach up to 350,000 on the Scoville Scale. If you need to take it down a notch, think about serrano peppers or cayenne chile peppers which can hit 50,000 SHU. For a touch of heat without burning the palate, look for jalapeno, chipotle, or allepo peppers which average 8,000 SHU.

    1. Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
    2. Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
    3. The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
    4. This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
    5. Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

    Made this for an Oscar party, and it got rave reviews. The marinade was spectacular - so easy it makes me think why don't I marinate steak for meals more often! - and you can't ask for a better party app than something that takes two minutes to make a marinade the day before and then 15 mins to broil. Easy crowd pleaser!

    I made this over the weekend as a trial run for our annual neighborhood Christmas Party. I made about 6 different appetizers and asked for my family to vote on the ones that had to be included in the final menu. This was hands down the favorite. My husband actually said that if I didn't make it for the party he wouldn't come. I made it exactly as the recipe is written. I marinated the meat for about 6 hours, then cooked it under my broiler. After resting, I did as the receipe recommended and sliced thinly with my Bread Knife. Not a cheap appetizer, but impressive and delicious.

    I made this for the first time for Christmas dinner, and my guests went insane over it. The horseradish cream was incredible. I am currently trying to fabricate other reasons to eat as much of it as possible (e.g. I was snacking on crudite with leftover horseradish cream today). I had originally resigned myself to using pre-fab horseradish, but I accidentally found fresh horseradish at one market when I was digging around for parsnips. I made the crostini and horseradish cream the day before, marinated the steak overnight, and it turned out perfectly. For a 1 1/2 inch thick steak, in my oven, broiling just under 4 minutes each side was perfect.

    was fabulous, and a great match with Bordeaux style wine. I marinated the beef for nearly 24hrs, and think this was best

    This recipe was great. I used the top sirloin and sliced it really thin and it worked great. I tried the boursin spread on like the other reviewer said and it was really good.

    This was awesome. I made it for a huge party, and my hired teens were able to slice it and put it together when the original amount was devoured. Guests raved. It would be a tad easier to do as a former reviewer said - crostini with garlic rubbed on the surface - and I may do it that way next time.

    Bought sirloin on sale and needed a quick marinade that same day. Only had time to marinate it for an hour. Pan seared the sirloin and baked until medium rare. Topped w gorgonzola cheese and broiled it. Didn't actually prepare the recipe, but the marinade was great and will use it again. Would be exceptional with overnight marination.

    I only had about 40 minutes to marinate and I had porterhouse steak (a bit fatty) but the flavor was still awesome. Served as a meal on Crostini with the Horseradish Cream accompained with mix veggies with red beans and a salad. Can wait to have it again! Husband and son (12) really liked it too.

    Okay, I skipped making the garlic crostini (I just sliced a baguette into 1/3" thick slices, toasted them on a sheet pan, and rubbed each one with garlic or a mixture of olive oil and garlic paste), and I simply combined jarred horseradish with creme fraiche and salt & pepper for a sauce . And even then, WOW. I am making this for every party, forever. Or even just to have the meat for sandwiches. I've made similar recipes with beef tenderloin, and I'll never waste the money again. The London broil was so tender and flavorful, and the marinade so excellent . I did double the peppercorns (accidentally). I cooked it several hours before serving, and just left it to sit at room temp. Absolute success. You CANNOT go wrong with this if you get a good piece of meat and slice it very thinly. Incidentally, since no cooking times were provided, I just set my broiler up and watched and waited. After exactly 10 minutes, my 2 lb. piece of meat was a perfect medium rare. I know everyone's oven is different, but I didn't expect it to cook so quickly -- just a bit of guidance.

    Honestly have never used flank steak before but opted to try it over the often tough London Broil called for in the recipe. It was perfect for this recipe! The horseradish cream sauce adds just the right amount of kick - I also made a spread of mascarpone, tarragon, horseradish, salt, pepper and put that on top of the crostini then the flank steak and topped with the horseradish sauce. I served with extra horseradish sauce on the side for the more adventuresome!

    Made this for a 30+ person holiday party. Followed marinated to a "T" but used Beaver brand horseradish to save time. Made crositini with LaBrea Bakery bread and took olive oil, garlic, etc in a food processor to make a quick garlic oil. The leftover meat made great sandwiches the next day.

    Very good, very easy and feeds a crowd. I made two london broils, one rare and one medium. I used lots of coarse cracked peppercorns out of a jar. The garlic chars easily when grilling, but the overall taste was great.

    Very good, very easy and feeds a crowd. I made two london broils, one rare and one medium. I used lots of coarse cracked peppercorns out of a jar. The garlic chars easily when grilling, but the overall taste was great.

    Delicious! I used filet so that the beef would be tender. Also smeared a bit of Boursin on each crostini before topping with the beef and horseradish cream, for a bit of extra flavor and "oomph".

    I served this at a party and a few of my friends were talking about it for weeks. I will definitely make this again.

    Simply an amazing hors d'oeuvre. Flavor was wonderful and everyone loved it. Only change I made is that when I grilled the London Broil, I added hickory chips to the fire. It was great. Tasted great for lunch on a french roll the next day as well.

    To Genuine810: It sounds like you sliced the meat 1.5 inches as a serving size, when the recipe calls for a whole steak that is 1.5 inches thick that is to be thinly sliced after grilling. If I am mistaken, I apologize, but I can understand the mistake, as I questioned the thickness of the meat when I read the ingredients list.

    This recipe tasted great but no one wants to bite into a 1 1/2 inch piece of london broil. The picture is off in terms of the thickness of the meat. I wanted to make 120 pieces of this hors d'oeuvres therefore bought 12lb of meat and used only 6lb. I did cheat and use bagged crostini for ease.

    I cracked the peppercorns with a mortar and pestle. It turned out wonderful. I will try with another cut of meat next time. It was a bit chewy.

    Definitely try this! The marinade is fabulous. the meat so wonderfully flavorful and tender. I've made this for 3 parties now and it's gone within minutes.

    great crowd pleaser! I made the following changes in addition to doubling the recipie: 1. Upgraded to filet as it was a holiday party 2. Used prepared horseradish and skipped the vinegar. The sauce wasn't as zippy as Iɽ expect with that much horseradish but still really light and tasty. Subbed out sour cream for 1/2 the heavy cream 3. Let the garlic/olive oil mixture sit overnight to enhance the flavor before grilling the crostini. PS -- Keep a close eye on the crostini while broiling -- they cook very quickly and can go from perfect to charred in a matter of seconds!

    One of my go-to recipes for catering. Love the flavorul marinade and the horseradish cream is classic.

    Made this for a work holiday party. It got rave reviews and was delicious. I have also used the same marinade for a prime rib roast.

    Made this many times for parties. Always a big hit. The sauce is amazing.Easy to do and very impressive.

    I really enjoyed this recipe. I made it for New Year's Eve and it went over very well. The coarse ground or kosher salt really pulls all the flavors together so try not to skip that step. I grilled the beef ahead of time and chilled, then assembled the crostini's about an hour before the party which allowed them to come to room temperature. I stored the extras in a cool pantry and put out about 90 minutes after the party started. This recipe is great as is, but I also made half of them with a little truffle oil drizzled over the top and it was well received! The reason I did not give the recipe 5 forks was only because as good as it is I wouldn't consider it over the top excellent. It's an above average snack with familiar flavors that everyone can love.

    Watch the video: Σπανάκι με υπέροχα μαυρομάτικα φασόλια! kritonas alexia (January 2022).