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+ servings

Korean BBQ Pepper Nachos #SundaySupper

Korean BBQ Pepper Nachos are an easy, flavorful and healthy appetizer perfect for the big game or any time.
Course Appetizer
Cuisine Asian
Keyword Korean BBQ Pepper Nachos
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 8
Calories 449kcal


  • 2 pounds sirloin steak thinly sliced in small strips
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 garlic clove minced
  • 1 tablespoon rice wine
  • 1/2 teaspoon black pepper
  • 2 bell peppers sliced in wide slices
  • 1 dozen red orange, and yellow mini sweet peppers, sliced in half lengthwise
  • 3 cups cooked brown rice or quinoa
  • Garnish with chopped red cabbage green onions, and water chestnuts


  • Sprinkle brown sugar evenly all over the strips of steak. Allow beef to sit for 10 minutes.
  • In a separate bowl, stir together soy sauce, sesame oil, garlic, sugar, rice wine, and black pepper. Add beef to the soy sauce mixture and marinade for about 10 minutes.
  • In a skillet or wok over medium high heat, cook the steak for about 2-3 minutes until browned and no longer pink.
  • Place sliced halved mini bell peppers on a plate over cooked brown rice or quinoa.
  • Top the mini bell peppers with the cooked Korean BBQ steak.
  • Top with chopped red cabbage, green onions, and water chestnuts.


Calories: 449kcal | Carbohydrates: 60g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 203mg | Potassium: 675mg | Fiber: 3g | Sugar: 5g | Vitamin A: 987IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 3mg