Pepper Steak

Pepper Steak

  • Prep Time: 10 mins
  • Total Time: 52 mins
  • Servings: 4

    • About This Recipe

    “Comfort Food. Serve with brown rice and a salad.”

    Ingredients

  • 1lbbeef top round steak, cut 1 inch thick
  • 2teaspoonsolive oil
  • 1mediumonion, sliced thin
  • 2clovesgarlic, minced
  • 1cupbeef broth
  • 1/4 cuplight soy sauce
  • 1/4 teaspoonsugar
  • 1/2 teaspoonpepper
  • 1stalkcelery, sliced
  • 1green bell pepper, sliced thin
  • 1red bell pepper, sliced thin
  • 1yellow bell pepper, sliced thin
  • 1canchopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
  • 2teaspoonscornstarch
  • 1/4 cupcold water

    • Directions

  • Slice the beef into 3 inch strips 1/4 inch wide.
  • Heat 1 T.
  • oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
  • Remove with a slotted spoon.
  • Add remaining oil and saute the beef until browned.
  • Remove with a slotted spoon.
  • Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
  • Return beef, onion and garlic to skillet and simmer for 30 minutes.
  • Add celery, bell pepper and tomatoes.
  • Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
  • Dissolve the cornstarch in cold water.
  • Stir into the skillet stirring constantly until thickened around 2 minutes.

    • Reviews

  • “Diana, your Pepper Steak is awesome!I was toolin through the round steak recipes and found it.Sounded so good I had to try it.Sure glad I did.It’s so easy to toss together and the taste is ever so yummie!Served it over buttered noodles.YUM!Thanks for sharing.Laudee”

  • “Very Good Diana.I cooked this for my Wife and Kids and they loved it. Great flavor and very easy to make. This is a keeper…John Sanderbeck”

  • “This is such a wonderful recipe.I changed it up a little since I didn’t have any beef broth on hand and because my family likes this gravy mix.Here is the Southeast we have a natural dry brown gravy mix made by C. F. Sauers (they also have a web site and offer a low sodium version as well).I replaced the beef broth with this.C.F.Sauers loved the modified recipe and posted it on their website. I used fresh tomatoes, peppers and onions from the garden, but I eliminated the celery since I didn’t have any on hand.I served it with rice and a salad. This dish pleased even my pickiest eaters.It freezes well, which is important to us since we like to enjoy our garden’s bounty during the winter months also.It also tastes great as lunch leftovers the following day.I will be making more of this before the end of our harvest and freezing it to enjoy during the cold winter months.
    Fantastic recipe (even in the original form).”

  • “Great recipe.Awesome taste, easy to make, the family loved it.I served it over brown rice.Definitely recommended.Thanks.”

  • “Loved it, very tasty.Served it over rice with cornbread.Will definitely make it again. Thanks!”

  • “My family loved this recipe.It was exactly what I was looking for in a Pepper Steak recipe.Thanks!”

  • “My husband loved it! I added some green chilies and served over white rice and the pan was all but licked clean.”

  • “This recipe is fantastic!I added a bit more brown sugar and it was perfect.Best pepper steak I have ever made.”

  • “Great recipe! I added 1tbs of worcestershire sauce and made it with chicken intead of beef. My whole family loved it.”

  • “Great pepper steak recipe.I made this last night for dinner and my family gobbled it up.Even DS who announced he doesn’t like peppers at his whole plate.I served this with white rice and chow mein noodles.I thought they could choose one or the other but they used both and loved it so Iwill continue to do it this way.Thank you for sharing with us.Its a winner.”

  • “I hadn’t made pepper steak in forever and wanted to find a recipe similar to what I used to make and this was almost it.I really enjoyed it and only made a couple of changes–no celery, used water chestnuts and used these awesome orange grape tomatoes halved added at the end.I forgot I was out of cornstarch but will pick some up tomorrow for the leftovers.Served it with basmati rice (smells like popcorn) and crunchy rice noodles on top.My favorite part of this is the soy sauce and I used a strong dark soy from San-J called Tamari.
    Made a full batch and will freeze a few portions for a fast meal down the road.”

  • “Very good.I didn’t change a thing, except I added mushrooms because I needed to use some up.”

  • “Great recipe I just added fresh cilantro the aromas Wonderful”

  • “Too good!!Thank you!!”

  • “It was easy to make.My husband loved it.I have saved this recipe on my favorites. Thanks for the recipe.”

  • “Great Recipe! Beef held up much better than making Pepper Steak in the crock pot. The only thing I changed, or really added, was chopped ginger to the onion and garlic mixture. That really gave the recipe that extra WOW! Even my kids loved it!!!”

  • “I thought this was very good.My husband thought it was lacking flavor and added some sriracha sauce to it.The cook time was spot on, but I agree additional seasoning would have made this great.Maybe some more spice, maybe some ginger, crushed red peppers, something.Nonetheless, I enjoyed it and didn’t feel the need to thicken the sauce at the end.I added some crushed red peppers and baby bella’s to the mix.Will probably make again.”

  • “Just a bit bland for our taste.With the leftovers, I added some red pepper flakes, ginger, salt, almost 1/4 c brown sugar and a bit more cornstarch.The really spiced it up and made it much better.Great with rice made with leftover beef broth.”

  • “I cooked the peppers about 10 minutes. We like them a little soft.It was so good, it’s going on my what’s for dinner list!”

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