Pepper Steak Pasta Delight
Make Pepper Steak Pasta Delight with tender sliced steak, bell peppers, and a rich creamy sauce tossed with pasta. A quick, satisfying weeknight dinner that is easy to customize and full of savory flavor.
Ingredients
Main Ingredients
- 1 lb 450 g beef steak (sirloin or flank), sliced thinly against the grain
- 2 tablespoons olive oil divided
- 1 onion thinly sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cloves garlic minced
- 1 tablespoon soy sauce use halal-certified if needed
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ cup beef broth halal-certified if needed
- ½ cup heavy cream
- or coconut cream for a dairy-free version
- 12 oz 340 g pasta (penne, spaghetti, or your preferred shape)
- Salt to taste
- Fresh parsley or basil chopped, for garnish (optional)
Instructions
Prep Steak and Vegetables
- Slice the beef thinly against the grain. If needed, lightly tenderize with a meat mallet.
- Thinly slice the onion and bell peppers.
- Mince the garlic and set all the prep aside.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain and set aside. Toss with a small drizzle of olive oil if you want to prevent sticking.
Sear the Steak
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the sliced beef in batches, without overcrowding the pan. Sear 2–3 minutes per batch, just until browned on both sides.
- Transfer seared beef to a plate and repeat until all steak is cooked.
Sauté the Vegetables
- In the same skillet, add the remaining 1 tablespoon olive oil.
- Add the sliced onion and bell peppers and sauté for 5–6 minutes, until softened and slightly caramelized.
- Add the minced garlic and cook for 30 seconds, until fragrant.
Build the Sauce
- Stir in the soy sauce, black pepper, paprika, and dried oregano. Cook 1–2 minutes to bloom the spices.
- Pour in the beef broth and bring to a gentle simmer.
- Stir in the heavy cream (or coconut cream) and let the sauce simmer for a few minutes, until slightly thickened and creamy.
Combine Steak and Pasta
- Return the seared beef and any accumulated juices to the skillet. Stir to coat in the sauce and cook 2–3 minutes to heat through.
- Add the cooked pasta to the pan and toss well so the sauce coats every piece.
- Taste and adjust seasoning with salt and extra black pepper as needed.
Serve
- Divide the Pepper Steak Pasta Delight among plates or bowls.
- Garnish with fresh parsley or basil, if using.
- Serve immediately while hot.
Notes
Slice against the grain: This keeps the steak tender instead of chewy.
Do not overcook the beef: Sear quickly; it will finish gently in the sauce.
Use high-quality soy sauce: A good soy sauce deepens the savory flavor of the sauce.
Adjust creaminess: For a lighter dish, reduce the cream or swap part of it for extra broth; for richer, add a splash more cream.
Keep pasta al dente: Slightly firm pasta holds up better and absorbs the sauce without becoming mushy.