Creamy Peppercorn Steak & Broccoli Skillet

Name: Creamy Peppercorn Steak & Broccoli Skillet
Total time: 25 min
Yield: 2 people
Ingredients: 12 oz Striploin Steak (thawed and sliced); 4 cup Broccoli Florets; 1 medium Green Bell Pepper (sliced); 0.5 cup Cooking Cream; 1 small White Onion (sliced); 2 clove Garlic (minced); 1 tbsp Soy Sauce; 1 tbsp Ghee; 2 tsp Black Pepper (coarsely crushed)

Low CarbUnder 30 MinsHigh ProteinStovetopDinnerComfort Food

Medium

25min

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender steak strips and fresh vegetables tossed in a rich, savory black peppercorn cream sauce.

This rich and savory skillet dinner brings the steakhouse experience right to your kitchen in under 30 minutes. By combining tender strips of seared beef with crisp broccoli and sweet green peppers, this dish offers a satisfying textural contrast. The star of the show is the luxurious peppercorn sauce, made velvety with cooking cream and savory soy sauce. It’s a high-protein, low-carb meal that feels indulgent without being heavy, perfect for a quick weeknight dinner that uses up fresh produce before it spoils.

Ingredients

340 g Striploin Steak (thawed and sliced)
300 g Broccoli Florets
1 medium Green Bell Pepper (sliced)
120 ml Cooking Cream
1 small White Onion (sliced)
2 clove Garlic (minced)
1 tbsp Soy Sauce
1 tbsp Ghee
2 tsp Black Pepper (coarsely crushed)

Instructions

1
Slice the striploin steak into thin strips against the grain. Season with half of the black pepper and a pinch of salt.
2
Heat the ghee in a large skillet over high heat. Sear the steak strips for 1-2 minutes until browned but not fully cooked through. Remove the steak from the pan and set aside.
3
Reduce heat to medium. Add the sliced white onion and green bell pepper to the same pan. Sauté for 3-4 minutes until softened.
4
Add the broccoli florets and minced garlic. Stir fry for another 2 minutes. If the pan is dry, add a splash of water to help steam the vegetables slightly.
5
Pour in the cooking cream and soy sauce. Add the remaining crushed black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
6
Return the seared steak and any resting juices to the pan. Toss everything together to coat in the sauce and cook for 1 final minute to heat the beef through.
7
Serve immediately, optionally over steamed rice or cauliflower rice.

Chef's Tips

•Using coarsely crushed peppercorns adds a nice texture and burst of heat compared to fine powder.
•Don't overcook the steak during the first sear; it will finish cooking in the sauce.

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Recipe By

Kitchen Buddy Chef