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Pepper Steak

Pepper Steak
I CAME ACROSS this recipe more than 40 years ago as a newlywed. It eventually became a standby in our family and our daughters' favorite recipe. I still make this main dish for my husband and me in pared-down quantity. Our daughters make it for their families nowadays, and it's a favorite in their households too. —Mrs. Henry Sepanksi
2 ServingsPrep: 10 min. Cook: 65 min.

Ingredients

  • 1/2 pound beef round steak (3/4 inch thick), trimmed
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 beef bouillon cube
  • 3/4 cup boiling water
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 medium green pepper, cut into rings
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • Hot cooked noodles, optional

Directions

  • Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10
  • minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve
  • bouillon in boiling water; pour into skillet. Sprinkle meat with
  • pepper. Cover and simmer for 35-40 minutes or until meat is tender.
  • Add tomatoes and green pepper; cover and simmer for 10 minutes.
  • Combine cold water, cornstarch and soy sauce; stir into broth. Bring
  • to a boil; cook and stir for 2 minutes. Serve over noodles if
  • desired. Yield: 2 servings.
© Taste of Home 2013

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Pepper Steak (continued)

Nutrition Facts: One serving (prepared with low-sodium bouillon and tomatoes and light soy sauce and served without noodles) equals 3 lean meat, 2 vegetable, 1 starch; also, 355 calories, 233 mg sodium, 82 mg cholesterol, 25 gm carbohydrate, 32 protein, 14 gm fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013