Flash-In-The-Pan Pepper Steak Recipe
Flash-In-The-Pan Pepper Steak Recipe photo by Taste of Home
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Flash-In-The-Pan Pepper Steak Recipe

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My husband and I are big stir-fry fans, and this simple recipe is one we turn to often.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 3/4 pound boneless beef round steak, cut into thin strips
  • 1/2 medium onion, cut into thin wedges
  • 1/2 small green pepper, julienned
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 3/4 cup beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 medium tomato, cut into wedges
  • 1/4 cup fresh or frozen snow peas
  • 1 teaspoon paprika
  • Hot cooked rice

Nutritional Facts

1 cup: 333 calories, 12g fat (6g saturated fat), 111mg cholesterol, 880mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 42g protein.


  1. In a large skillet, cook the beef, onion, green pepper and garlic in butter over medium heat for 5-7 minutes or until vegetables are tender and meat is no longer pink. Add the broth and soy sauce; bring mixture to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes.
  2. In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato, snow peas and paprika; cook 30 seconds longer. Serve over rice. Yield: 2 servings.
Originally published as Flash-In-The-Pan Pepper Steak in Cooking for One or Two Cookbook 2003, p143

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Starrygrneyez User ID: 1266464 61641
Reviewed Nov. 23, 2009

"Very tasty and so quick and easy!"

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