Peppercorn Beef and Peach Rice Skillet
Thin beef, sweet peaches, and peppercorn pan sauce turn into a lively rice skillet with diner-style swagger.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (163 reviews)
INSPIRED BY
The skillet follows the sweet-savory rhythm of a roadside stir-fry while letting peak peaches take a turn in the pan.
Story
Theo likes a skillet that can handle a hungry table and still have a little mystery. The beef gets a peppery sear, peaches bring the sweet curve, and rice soaks up every bit of the glossy pan sauce. It is part diner special, part summer road stop. Serve it hot and let the skillet keep its swagger.
By Theo
Ingredients
- 1/3 cup low-sodium beef broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
- 2 ripe but firm peaches, cut into wedges
- 2 cups cooked white rice
- 2 scallions, sliced
- 1 teaspoon cracked black pepper
- 1 tablespoon toasted sesame seeds
Instructions
- Whisk the broth, soy sauce, rice vinegar, and honey in a small bowl.
- Toss the sliced beef with the cornstarch and half of the cracked pepper until lightly coated.
- Heat the oil in a large skillet over high heat and sear the beef for 2 minutes per side, then transfer it to a plate.
- Add the peaches to the skillet and cook for 3 minutes, turning once, until browned at the edges.
- Return the beef to the pan, add the rice and sauce, and toss for 4 to 5 minutes until the sauce clings and the rice is hot.
- Top with scallions, sesame seeds, and the remaining cracked pepper, then serve straight from the skillet.
Chef Tips
- Partially freeze the steak for 15 minutes to make thin slicing easier.
- Use firm peaches so they brown without collapsing into the sauce.
- Keep the beef in a single layer during searing for the best crust.
- Add a pinch of red pepper flakes if you want extra heat.
Cook's Notes
- **Beef:** Slice against the grain for tender bites.
- **Peaches:** Choose firm fruit so it holds its shape.
- **Rice:** Cold leftover rice gives the best skillet texture.
- **Heat:** Sear the beef in batches if the pan is crowded.