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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.


  • 5 medium red potatoes, cut into 1/4-inch slices
  • 1/2 cup water
  • 1 pound beef top sirloin steak, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 medium green pepper, julienned
  • 1 small onion, chopped
  • Pepper to taste
  • 4 teaspoons cornstarch
  • 1 cup beef broth


  • Place the potatoes and water in a microwave-safe bowl; cover and
  • microwave on high for 5-7 minutes or until tender.
  • Meanwhile, in a large skillet, saute beef and garlic in oil until
  • meat is no longer pink. Remove and keep warm; drain drippings. In
  • the same skillet, saute green pepper and onion until crisp-tender.
  • Return beef to the pan. Add potatoes and pepper; heat through.
  • In a small saucepan, combine cornstarch and broth until smooth. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Drizzle
  • over meat mixture; toss to coat. Yield: 6 servings.
Nutritional Facts:Nutritional Analysis: One serving (1 cup) equals 277 calories, 10 g fat (2 g saturated fat), 55 mg cholesterol, 179 mg sodium,

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Pepper Steak with Potatoes (continued)

Nutritional Facts: 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.