A Nutritious And Balanced Dish With Multiple Benefits

Grilled beef with peppers is a preferred culinary option for anyone looking to reconcile taste pleasure with nutritional goals. With 340 calories and 28 grams of protein per serving, this dish meets the requirements of low-carb, keto, paleo, and high-protein diets without compromising on flavor.

The nutritional richness of this recipe is particularly revealed in its vitamin profile: a single serving covers 120% of the recommended daily intake of vitamin C, 45% of vitamin A, and 20% of iron. These essential micronutrients support the immune system, eye health, and cellular oxygenation, while the natural antioxidants in peppers protect against oxidative stress.

Beyond its health virtues, this dish is distinguished by its versatility. Whether it’s a friendly family dinner, a reception with friends, or a weekly preparation to optimize organization, grilled beef with peppers adapts to all situations. Its colorful visual presentation, combining the bright hues of red, yellow, and green peppers with golden strips of meat, makes it a dish as attractive to the eyes as it is to the palate.

This winning combination of nutritional benefits, culinary aesthetics, and ease of execution explains why this recipe transcends cultural boundaries and remains popular in many global gastronomic traditions.

Essential Ingredients For A Successful Recipe

The success of this dish relies on a selection of simple but rigorously chosen ingredients. For four servings, you need 500 grams of steak or sirloin cut into thin strips, ensuring quick and even cooking. The meat constitutes the protein base of the dish, while the trio of colorful peppers provides volume, crunch, and nutritional density.

The combination of a red, a yellow, and a green pepper is not just a visual trick. Each variety offers a distinct antioxidant profile: the red concentrates more vitamin A, the yellow excels in vitamin C, and the green brings a slightly bitter note that balances the whole. A medium onion, thinly sliced, completes this vegetable palette by adding a caramelized sweetness during cooking.

The marinade determines the aromatic depth of the final result. Three tablespoons of cold-pressed olive oil preserve essential fatty acids while facilitating the absorption of fat-soluble vitamins. Two tablespoons of soy sauce or tamari infuse an umami saltiness, while a teaspoon of smoked paprika gives it that recognizable signature taste. Fresh minced garlic, lemon juice, and cracked black pepper complete this savory alchemy.

This minimalist list demonstrates that healthy cooking does not require a battery of exotic ingredients, but rather a precise understanding of their interactions.

Preparation Technique In Four Key Steps

The marinade is the foundation of this recipe. Place the beef strips in a large bowl, add the olive oil, soy sauce, minced garlic, smoked paprika, lemon juice, salt, and black pepper. Mix thoroughly to coat each piece of meat. Let rest for at least thirty minutes at room temperature or, for optimal impregnation, two hours in the refrigerator. This resting time allows the aromas to penetrate the muscle fibers and tenderizes the meat.

Preheat a ridged grill pan, a cast-iron pot, or a barbecue over medium-high heat. Once the surface is hot, arrange the marinated strips without overcrowding the cooking space. This precaution avoids moisture buildup that would prevent the formation of a beautiful caramelized crust. Grill for two to three minutes per side until characteristic dark marks are obtained. Remove and keep warm.

In the same still-smoking pan, toss in the sliced peppers and onion. Stir vigorously for three to four minutes. The goal: lightly sear the vegetables while preserving their crunchy firmness, the true signature of this dish.

Reintroduce the grilled beef among the sautéed vegetables. Mix gently and continue cooking for an additional one to two minutes. This final step fuses the meat juices with the vegetable juices, creating immediate gustatory harmony. The dish can then be plated according to everyone’s dietary preferences.

Nutritional Values And Side Dish Options

Each serving of this grilled beef with peppers delivers 340 kilocalories, including 28 grams of high biological value protein. These complete proteins provide all the essential amino acids needed for muscle building and post-exercise recovery. The 12 grams of carbohydrates come mainly from the peppers, offering 3 grams of dietary fiber that promotes satiety and transit regulation. The 20 grams of lipids, including 6 grams of saturated fat, remain within the standards of a balanced diet.

The micronutrient intake is particularly remarkable. A single serving covers 120% of the recommended daily intake of vitamin C, thanks to the freshly grilled peppers. This vitamin strengthens the immune system and improves the absorption of iron, present at 20% of daily needs. Vitamin A reaches 45% of the RDA, contributing to eye and skin health. Sodium is maintained at 480 milligrams, a moderate amount for such a flavorful dish.

The flexibility of side dishes allows this dish to be adapted to all diets. On a bed of basmati rice or quinoa for fans of a complete diet. Wrapped in whole wheat tortillas for a convivial version. Served with a simple green salad or cauliflower rice to respect low-carb and keto constraints. This versatility transforms a single recipe into a meal solution for the whole week.