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Steak & Peppers - Fajita Strips, Round Steak or Sirloin


  • 1.25 -1.5 lb Pasture to Plate Co. fajita strips (pre-cut), sirloin or round steak, sliced thin against the grain

  • ¼ cup soy sauce, liquid aminos or coconut amoinos divided

  • 1 tablespoon granulated sugar (optional)

  • 2 tablespoons cornstarch

  • 1 cup low-sodium beef broth

  • 4 tablespoons vegetable oil, divided

  • 2 large bell peppers, cubed (red, green, or both)

  • 1 large white onion, sliced into wedges

  • 1 teaspoon fresh ground black pepper

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced or grated

  • ¼ teaspoon crushed red pepper flakes(optional)

  • 2 large tomatoes, cubed (or several small) I love Roma tomatoes for this one

  • Cooked rice for serving

  • Soy sauce, liquid aminos or coconut aminos for serving


  • Pour 2 tablespoons soy sauce and sugar over sliced steak. Marinate at least 30 minutes or up to 4 hours. While the beef is marinating, prep the remaining ingredients.

  • In a small bowl or 2 cup measure, combine the cornstarch, beef broth, the remaining 2 tablespoons soy sauce. Whisk until blended. Set aside.

  • Heat 1 tablespoon vegetable oil in large skillet over medium-high. Add half the beef and cook until browned around the edges. Turn the beef slices over and continue cooking for about 2 minutes more. Remove to a plate and keep warm. Repeat with another tablespoon of oil and more sliced beef until all meat is browned.

  • Pour the last tablespoon of oil into the pan. Add the bell pepper, onions and black pepper. Sauté until the vegetables are crisp tender and slightly charred, about 5 to 8 minutes.

  • Reduce the heat to medium. Add the in the garlic, ginger and crushed red pepper flakes, if using. Sauté, stirring constantly until the garlic is fragrant, about 1 minute.

  • Return the cooked beef to the pan, along with any accumulated juices, and the beef broth mixture. Cook until the sauce thickens, about 3 to 5 minutes. Gently fold in the tomatoes and stir to coat. Remove from the heat and serve immediately.

  • Garnish with additional black pepper and parsley.

  • Serve over hot cooked rice. Add additional soy sauce for serving if desired.


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