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Beef and Pepper Stir-Skillet with Cilantro

Prep 15 min Cook 20 min Difficulty 2/5

Quick beef and pepper stir-skillet with potatoes, tomato sauce and cilantro — ready in ~35 minutes. Simple, weeknight-friendly meal.

Why this recipe works

This Beef and Pepper Stir-Skillet with Cilantro combines seared beef, potatoes and peppers in a simple tomato sauce for a hearty weeknight meal. It suits cooks who want a straightforward one-skillet dinner with fresh herb finish. Prep is quick and the method is forgiving—good for beginners and busy cooks who like a reliable, flavorful main.

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Key takeaways

Ready in about 35 minutes (15 prep, 20 cook).
Sear beef first for best texture; finish with fresh cilantro.
Flexible: swap peppers or adjust sauce thickness easily.

Recipe guide

This Beef and Pepper Stir-Skillet with Cilantro combines seared beef, potatoes and peppers in a simple tomato sauce for a hearty weeknight meal. It suits cooks who want a straightforward one-skillet dinner with fresh herb finish. Prep is quick and the method is forgiving—good for beginners and busy cooks who like a reliable, flavorful main.

A complete, 35-minute beef and pepper skillet you can make on weeknights.

  • Ready in about 35 minutes (15 prep, 20 cook).
  • Sear beef first for best texture; finish with fresh cilantro.
  • Flexible: swap peppers or adjust sauce thickness easily.

Ingredients — consolidated

Ingredients (serves 4): 500 g beef chunks (bite-sized), 2 green bell peppers (sliced), 1 medium tomato (diced), 1 cup jarred tomato sauce, 1 small bunch cilantro (chopped), 1 bunch spring onions (separate white/green parts), 2 medium yellow onions (sliced), 2 medium potatoes (1–2 cm cubes), 1 medium carrot (thin slices), 1 clove garlic (minced), 2 tbsp cooking oil, 1/4 cup water, salt and pepper to taste.

Step-by-step Cook Guide

Quick method: Prep produce and cut beef. Sear beef in 2 tbsp oil over medium-high 2–3 min per side; remove. Sauté potatoes 6–8 min until golden. Push aside, add onions and garlic 3–4 min, then carrots 2–3 min. Return beef, add peppers, tomato, jarred sauce and 1/4 cup water. Simmer covered 8–10 min until tender. Finish with white spring onion parts and cilantro; garnish with green tops.

Practical Tips & Variations

Keep beef tender by patting dry and searing in batches if needed. Cut vegetables uniformly for even cooking. To thicken sauce, simmer uncovered a few minutes; to loosen, add up to 1/4 cup extra water or broth. Adjust salt after reducing.

Ingredients

  • 500 g raw beef chunks
  • 2 whole green bell peppers
  • 1 medium tomato
  • 1 cup jarred tomato sauce
  • 1 small bunch fresh cilantro
  • 1 bunch spring onions
  • 2 medium yellow onions
  • 2 medium potatoes
  • 1 medium carrot
  • 1 clove garlic

Instructions

  1. Gather and wash all produce and ingredients.
  2. Peel potatoes and carrot; dice potatoes into 1–2 cm cubes and slice carrot thinly.
  3. Slice yellow onions thinly and separate white and green parts of spring onions; chop cilantro roughly.
  4. Core and slice green bell peppers into strips; dice the tomato.
  5. Cut beef into bite-sized pieces if not already; pat dry and season lightly with salt and pepper.
  6. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
  7. Add beef in a single layer and sear without moving for 2–3 minutes, then stir and brown on all sides; remove beef and set aside.
  8. Add a little more oil if needed and sauté diced potatoes for 6–8 minutes until edges are golden, stirring occasionally.
  9. Push potatoes to the side, add sliced onions and minced garlic to the pan, and cook until softened and fragrant, about 3–4 minutes.
  10. Add sliced carrot and cook 2–3 minutes more until starting to soften.
  11. Return beef to the skillet, add bell pepper strips and diced tomato, and stir to combine.
  12. Pour in the jarred tomato sauce and 1/4 cup water, reduce heat to medium-low, cover, and simmer for 8–10 minutes until vegetables are tender and beef is cooked through.
  13. Uncover, adjust seasoning with salt and pepper, and let sauce reduce slightly if needed.
  14. Stir in white parts of spring onions and chopped cilantro, cook 1 minute, then remove from heat.
  15. Garnish with green spring onion tops and extra cilantro before serving.

FAQs

How do I keep the beef tender instead of tough? Use medium-high heat to sear beef quickly so it browns without overcooking; don’t overcrowd the pan. Rest briefly off heat before returning to the skillet.
Can I serve or store this dish ahead of time? Yes. Convert to rice, noodles, or crusty bread. For meal prep, store in an airtight container in the fridge for 3–4 days and reheat gently.
What easy substitutions or flavor variations work? Swap bell peppers for red or yellow, use crushed tomatoes instead of jarred sauce, or add soy sauce and a splash of vinegar for an Asian twist.