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Pepper Steak with Potatoes

 Pepper Steak with Potatoes
I added potatoes to an Asian family favorite to create well-rounded skillet dish. It's a snap to prepare because the potatoes are prepared in the microwave, plus it is hearty enough to satisfy all the men in our house.—Kristine Marra, Clifton Park, New York
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds red potatoes (about 5 medium), cut into 1/4-inch slices
  • 1/2 cup water
  • 1 cup beef broth
  • 4 teaspoons cornstarch
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 beef top sirloin steak (1 pound), thinly sliced
  • 1 garlic clove, minced
  • 1 medium green pepper, julienned
  • 1 small onion, chopped


  • Place potatoes and water in a large microwave-safe dish. Microwave,
  • covered, on high for 5-7 minutes or until tender.
  • Meanwhile, in a small bowl, mix broth, cornstarch and pepper until
  • smooth. In a large skillet, heat 1 tablespoon oil over medium-high
  • heat. Add beef; cook and stir 2-3 minutes or until no longer pink.
  • Add garlic; cook 1 minute longer. Remove from pan.
  • In same pan, heat remaining oil. Add green pepper and onion; cook and
  • stir until vegetables are crisp-tender. Stir cornstarch mixture and
  • add to pan. Bring to a boil; cook and stir 1-2 minutes or until
  • sauce is thickened. Add potatoes and beef to pan; heat through.
  • Yield: 6 servings.

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Pepper Steak with Potatoes (continued)

Nutritional Facts:Nutritional Analysis: One serving (1 cup) equals 277 calories, 10 g fat (2 g saturated fat), 55 mg cholesterol, 179 mg sodium, 27 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.