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Spicy Pepper Steak

 Spicy Pepper Steak
"Sometimes I like to marinade the steak and seasonings the night before," writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair.
2 ServingsPrep: 15 min. Cook: 45 min.


  • 1/2 pound beef top round steak, cut into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 medium green pepper, julienned
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon beef bouillon granules
  • 3/4 cup hot water
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • Hot cooked noodles, optional


  • Sprinkle beef with salt and pepper. In a large skillet, cook beef in
  • oil until no longer pink; remove and keep warm. In the same skillet,
  • saute green pepper and onion until tender. Add garlic; cook 1 minute
  • longer.
  • Dissolve bouillon in hot water; stir into skillet with tomatoes.
  • Return beef to the pan; bring to a boil. Reduce heat; cover and
  • simmer for 30-35 minutes or until meat is tender.
  • Combine cornstarch and cold water; stir into meat mixture. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Serve with

2 of 2

Spicy Pepper Steak (continued)

Directions (continued)

  • noodles if desired. Yield: 2 servings.
Nutritional Facts: 1-1/2 cups (prepared with reduced-sodium bouillon granules; calculated without noodles) equals 282 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 1,053 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.