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Pepper Steak

 Pepper Steak
The marinade for this recipe is also excellent for steak or chicken on the grill. Everyone enjoys this full-flavored, hearty main dish.—James Harris, Columbus, Georgia
4 ServingsPrep: 15 min. + marinating Cook: 10 min.


  • 1 boneless beef sirloin steak (1-1/2 to 2 pounds)
  • 1/2 cup soy sauce
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 to 2 medium green peppers, julienned
  • 1 medium onion, halved and thinly sliced
  • 1/2 cup water
  • 2 tablespoons cornstarch
  • Hot cooked rice


  • Cut steak into 2-1/2-in. x 1/2-in. x 1/4-in. strips. In a medium
  • bowl, combine the soy sauce, sugar and garlic. Add meat; toss
  • lightly to coat. Cover and refrigerate 3-4 hours.
  • Discard marinade. In a skillet or wok, stir-fry meat in oil for 5-6
  • minutes or until no longer pink. Add peppers and onion; stir-fry for
  • 3-4 minutes. Combine water and cornstarch until smooth. Add to meat
  • and vegetables; stir-fry for 2-3 minutes or until thickened. Serve
  • with rice. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.