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There’s something quietly satisfying about a dinner that feels both rustic and complete — savory beef, tender-crisp vegetables, and a grain with real character. This one-pan pepper steak with freekeh hits that balance perfectly. The freekeh, with its smoky aroma and chewy, nutty texture, soaks up the pan juices from the seared steak and peppers, turning every bite into something hearty and just a little unexpected. It’s a dish that feels elevated but cooks like a weeknight standby: a quick sear, a simmer, a lid, and you’re done. Leftovers reheat beautifully, making it as practical as it is comforting — exactly the kind of dinner that earns a regular spot in rotation.
Generated by Renee Schwartz
1 and 1/2 pounds (700 grams) pepper steak or thinly sliced beef (shoulder, stir-fry strips, or minute steak)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Glicks Soy Sauce
1 tablespoon cornstarch
1 tablespoon oil
2 tablespoons oil (Tonnelli Avocado or canola)
1 large onion, thinly sliced
2 bell peppers (red and yellow preferred), sliced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 and 1/2 cups whole freekeh, rinsed and drained
3 cups Manischewitz Beef Broth or water + 1 tablespoon beef consommé powder
2 tablespoons Glicks Soy Sauce
1 tablespoon brown sugar (or silan for a deeper flavor)
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
8 ounces (225 grams) green beans, trimmed (fresh or frozen)
1 teaspoon sesame oil or olive oil (optional, for finishing)
scallions, for garnish (optional)
sesame seeds, for garnish (optional)
Combine sliced beef with salt, pepper, soy sauce, and cornstarch. Let sit 10 minutes while prepping other ingredients.
Heat one tablespoon oil in a large deep skillet or sauté pan over high heat. Sear the beef in batches, one to two minutes per side, until browned but not fully cooked through. Remove and set aside.
In the same pan, add two tablespoons oil, onion, and peppers. Sauté four to five minutes until softened and slightly golden. Add garlic and cook another 30 seconds.
Add the freekeh to the pan and stir for one minute, letting it absorb some of the flavor and toast lightly.
Pour in broth, soy sauce, brown sugar or silan, paprika, and red pepper flakes. Stir and bring to a boil.
Lower the heat to medium-low, cover, and cook for about 15 minutes.
Stir in the green beans and seared beef (plus any juices). Re-cover and cook another 10–15 minutes, until the freekeh is tender and the liquid is absorbed. (If the liquid cooks off too quickly, add another 1/2 cup hot water.)
Drizzle with sesame or olive oil. Fluff gently and garnish with scallions or sesame seeds.
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