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Easy Pepper Steak

 Easy Pepper Steak
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular beef dish is tasty as well as colorful.
4-6 ServingsPrep: 10 min. Cook: 55 min.


  • 1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
  • 1 tablespoon paprika
  • 2 tablespoons butter
  • 1 can (10-1/2 ounces) beef broth
  • 2 garlic cloves, minced
  • 2 medium green peppers, cut into strips
  • 1 cup thinly sliced onion
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1/3 cup cold water
  • 2 fresh tomatoes, peeled and cut into wedges
  • Cooked rice


  • Sprinkle meat with paprika. In a large skillet, melt butter over
  • medium-high heat. Brown beef. Add broth and garlic. Simmer, covered,
  • for 30 minutes. Add green peppers and onion. Cover and continue to
  • simmer for 5 minutes.
  • Combine cornstarch, soy sauce and water; stir into meat mixture. Cook
  • and stir until thickened. Gently stir in tomatoes and heat through.
  • Serve over rice. Yield: 4-6 servings.
Nutritional Facts: 1/6 recipe (prepared with reduced-fat margarine, low-sodium beef broth, low-sodium beef bouillon,

2 of 2

Easy Pepper Steak (continued)

Nutritional Facts: light soy sauce and 3 cups cooked rice) equals 317 calories, 10 g fat (0 saturated fat), 46 mg cholesterol, 405 mg sodium, 35 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1-1/2 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.