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Green Pepper Steak

 Green Pepper Steak
For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season!
4 ServingsPrep/Total Time: 30 min.


  • 1 pound beef top sirloin steak
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 to 3 tablespoons vegetable oil, divided
  • 2 small onions, thinly sliced and separated into rings
  • 1 green pepper, cut into 1-inch pieces
  • 2 celery ribs, sliced diagonally
  • 2 tomatoes, cut into wedges
  • Hot cooked rice


  • Partially freeze beef.
  • Thinly slice across the grain into bite-size strips; set aside. For
  • sauce, combine soy sauce, water and cornstarch; set aside. heat 1
  • tablespoon oil in a large skillet or wok over high heat. Stir-fry
  • half of the beef until browned. Remove and repeat with remaining
  • beef, adding additional oil as needed. Remove meat and keep warm.
  • Add onions, green pepper and celery to pan; stir-fry until
  • crisp-tender, about 3-4 minutes. Return beef to pan. Stir the sauce;
  • add to pan. Cook and stir until thickened and bubbly. Cook and stir
  • 2 minutes more. Add tomatoes; cook just until heated through. Serve
  • over rice. Yield: 4 servings.

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Green Pepper Steak (continued)

Nutritional Facts: 1 serving (1 each) equals 261 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 993 mg sodium, 11 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.