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Flash-In-The-Pan Pepper Steak

 Flash-In-The-Pan Pepper Steak
My husband and I are big stir-fry fans, and this simple recipe is one we turn to often.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.

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Flash-In-The-Pan Pepper Steak (continued)

Nutritional Facts: 1 serving (1 cup) equals 333 calories, 12 g fat (6 g saturated fat), 111 mg cholesterol, 880 mg sodium, 13 g carbohydrate, 2 g fiber, 42 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.