Tomato Pepper Steak


  • 3 tbsp. butter or oil
  • 1 1/2 lbs. flank steak, sliced
  • 1 (28 oz.) can crushed tomatoes
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. sugar
  • 2 bay leaves
  • 1/2 tbsp. soy sauce
  • 1/2 tbsp. ginger, grated
  • 2 tsp. garlic, minced
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 scallions, chopped


  • 1/4 cup soy sauce
  • 1/3 cup water
  • 1 tbsp. cornstarch
  • 1 tbsp. rice wine vinegar
  • 1/2 tsp. black pepper

Add all marinade ingredients to a large bowl or ziplock bag. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes.

Remove the meat from the marinade. Reserve marinade and set aside. Heat 1 tbsp. oil or butter in a large skillet over medium-high heat. Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding. Remove meat and set aside. 

Reduce heat. Add the tomatoes, salt, pepper, sugar, bay leaves, soy sauce, ginger, garlic and remaining marinade. Stir to combine. Add the sweet peppers and cook for 10 minutes. Add the scallions and cook for an additional 3 minutes, stirring occasionally.

Add the steak back to the skillet and stir to combine. Cook for an additional minute, then remove from heat.

Serve immediately over rice or quinoa.

by The Savvy Kitchen