Pepper Steak for 2 Recipe
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Pepper Steak for 2 Recipe

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4.5 6 11
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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 Atlanta, New York
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES: 2 servings


  • 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

Nutritional Facts

355 calories: 1 each, 14g fat (0g saturated fat), 82mg cholesterol, 233mg sodium, 25g carbohydrate (0g sugars, 0g fiber), 32g protein Diabetic Exchanges: 1 starch, 3 lean meat 2 vegetable


  1. 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.
  2. 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.
Originally published as Pepper Steak in Reminisce Extra October 1996, p47

Full-Bodied Red Wine

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

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Reviewed Sep. 24, 2015

"Made this for dinner tonight and my husband and I loved it. Easy and delicious."

Reviewed Feb. 18, 2014

"This is a great recipe. So yummy."

Reviewed Oct. 24, 2011

"Quick prep time, tastes better than take-out. I made a few changes, I used beef stock instead of water and beef bouillon cube, and used a whole small onion. Next time will use more pepper. Overall good recipe."

Reviewed Jul. 8, 2011

"This recipe was great. I did add red wine and a little more garlic and served it over rice."

Reviewed Jun. 15, 2011

"This was good, nothing spectacular in my opinion but my husband really liked it alot, it was not a winner with the kiddos though, my 12 year old picked at it but did eat it, my 3 year old took one bite and spit it out, so we just gave him the noodles with some cheese instead."

Reviewed May. 16, 2011

"I madethis weekend and none of it was left. thank you"

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