Steak with Three Peppers Recipe
Steak with Three Peppers Recipe photo by Taste of Home
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Steak with Three Peppers Recipe

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Fresh ginger and garlic season this mouthwatering mixture of beef strips, sweet peppers, romaine lettuce and crunchy water chestnuts. "My husband loves stir-fry," writes Katherine Prier of Conway, Missouri. "I like it, too, because it's quick, easy and cleanup is a breeze since everything cooks in one pan."—Katherine Prier, Conway, Missouri
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES: 4 servings


  • 4 teaspoons cornstarch, divided
  • 1/2 teaspoon sugar
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon sherry or reduced-sodium beef broth
  • 3 tablespoons additional reduced-sodium beef broth
  • 3 teaspoons sesame oil, divided
  • 3/4 teaspoon hot pepper sauce
  • 1 pound beef top sirloin steak, cut into 1/2-inch strips
  • 4 teaspoons canola oil, divided
  • 1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 6 romaine lettuce leaves, cut into 1/2-inch strips
  • 1 can (8 ounces) sliced water chestnuts, drained
  • Hot cooked rice, optional

Nutritional Facts

1-1/4 cups: 306 calories, 14g fat (3g saturated fat), 67mg cholesterol, 489mg sodium, 18g carbohydrate (0 sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.


  1. In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside.
  2. In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour.
  3. Drain and discard marinade. In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer.
  4. Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired. Yield: 4 servings.
Originally published as Steak with Three Peppers in Light & Tasty October/November 2004, p8

Full-Bodied Red Wine

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

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sdipiazza User ID: 2106899 260454
Reviewed Jan. 29, 2017

"Excellent one dish meal. I cut the recipe in half and had enough for three servings. This is one of those recipes that can use any vegetable. Delicious."

shecooksalot User ID: 5888460 129451
Reviewed Jun. 24, 2014

"My family really enjoyed this stir fry, we actually served dinner for six rather than four people with it. I made the recipe pretty much as written, but added some broccoli florets that I needed to use up. I served this with sesame noodles rather than the rice. I think next time I may leave out the water chestnuts (just not a fan of them), but other than that, a great meal."

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