Steak & Peppers

This quick and flavorful dish features tender beef tenderloin steaks paired with crisp-tender bell peppers in a rich, tangy sauce. The combination of soy sauce, balsamic vinegar, and apple juice creates a complex glaze that balances savory, sweet, and acidic notes. Light sesame oil adds a subtle nuttiness, while crushed peppercorns provide a gentle warmth. Ideal for weeknight dinners when you want restaurant-quality results without the fuss, this recipe uses simple ingredients to deliver maximum flavor. The microwave method ensures the steaks stay juicy while the peppers retain their vibrant color and texture. Serve immediately for the best experience, pairing it with rice or crusty bread to soak up the delicious sauce. It is a satisfying, home-style meal that brings international flair to your table effortlessly.

Cooking Method: Boiling, Microwave

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 243.2

Description

This quick and flavorful dish features tender beef tenderloin steaks paired with crisp-tender bell peppers in a rich, tangy sauce. The combination of soy sauce, balsamic vinegar, and apple juice creates a complex glaze that balances savory, sweet, and acidic notes. Light sesame oil adds a subtle nuttiness, while crushed peppercorns provide a gentle warmth. Ideal for weeknight dinners when you want restaurant-quality results without the fuss, this recipe uses simple ingredients to deliver maximum flavor. The microwave method ensures the steaks stay juicy while the peppers retain their vibrant color and texture. Serve immediately for the best experience, pairing it with rice or crusty bread to soak up the delicious sauce. It is a satisfying, home-style meal that brings international flair to your table effortlessly.

Ingredients

4 Beef Tenderloin steaks, cut 3/4" thick (about 4 oz. each)
1 tablespoons Light sesame oil, divided
3 teaspoons Peppercorns, coarsely crushed
1 tablespoons Butter
2 md Green bell peppers, cut into 1/4" thick julienne strips
1 medium Red and yellow bell peppers, cut into 1/4" thick julienne strips

Directions

1
Flatten beef tenderloin steaks with the palm of your hand to about 3/4-inch thickness.
2
Brush both sides of the steaks with 1 teaspoon of sesame oil and press crushed peppercorns firmly into both sides.
3
Place the remaining sesame oil and butter in a microwave-safe baking dish and microwave on high for 1 minute until the butter is melted.
4
Add the julienned green, red, and yellow bell peppers and green onions to the dish, stirring to coat with the oil mixture.
5
Microwave the peppers on high for 4 minutes, stirring once, until crisp-tender, then set aside.
6
In a microwave-safe glass measure, combine soy sauce and cornstarch, stirring until smooth.
7
Stir in balsamic vinegar, apple juice, tomato juice, and hot pepper sauce.
8
Microwave the sauce mixture on high for 2 minutes until it boils, stirring once.
9
Continue cooking on high for 1 to 2 minutes, stirring once, until the sauce is thickened.
10
Preheat a microwave browning dish on high for 6 to 8 minutes.
11
Stir the cooked sauce into the reserved pepper mixture and set aside.
12
Press the steaks firmly onto the preheated browning dish.
13
Microwave the steaks uncovered on high for 2 minutes.
14
Turn the steaks and continue cooking on high for 1 to 2 minutes longer, or until desired doneness is reached.
15
If necessary, reheat the pepper mixture on high for 1 to 2 minutes until hot.
16
Remove peppers to a serving platter with a slotted spoon and top with the steaks.
17
Serve immediately, spooning the remaining sauce over the steaks and peppers.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 243.2kcal

% Daily Value *
Total Fat 10.3g16%
Saturated Fat 3.8g19%
Cholesterol 82.1mg28%
Sodium 85.1mg4%
Total Carbohydrate 8.0g3%
Dietary Fiber 2.9g12%
Sugars 3.5g
Protein 27.4g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe mentions green onions and various liquids (soy sauce, cornstarch, balsamic vinegar, apple juice, tomato juice, hot pepper sauce) in the directions but does not list specific quantities in the ingredients list. Use approximately 6 green onions, 1/4 cup soy sauce, 1 1/2 teaspoons cornstarch, 1/4 cup balsamic vinegar, 1/4 cup apple juice, 1/4 cup tomato juice, and 6 drops hot pepper sauce.

A microwave browning dish is required for cooking the steaks to get a seared texture. If you do not have one, you can sear the steaks in a hot skillet on the stovetop instead.

For best results, ensure the peppers are cut into uniform julienne strips so they cook evenly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Keywords: beef, tenderloin, steak, peppers, bell peppers, microwave, quick dinner, easy meal, balsamic, soy sauce, sesame oil, weeknight, savory, glazed, healthy, low carb, family friendly

Read it online: https://www.chefs-mate.com/recipe/steak-peppers/