Green Pepper Steak Recipe

4.5 4 7
Green Pepper Steak Recipe
Green Pepper Steak Recipe photo by Taste of Home
Publisher Photo

Green Pepper Steak Recipe

Read Reviews
4.5 4 7
Publisher Photo
For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season! —Emmalee Thomas, Laddonia, Missouri
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon cornstarch
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons canola oil, divided
  • 1 pound beef top sirloin steak, cut into 1/4-in.-thick strips
  • 2 small onions, cut into thin wedges
  • 2 celery ribs, sliced diagonally
  • 1 medium green pepper, cut into 1-inch pieces
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice

Directions

Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan.
Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice. Yield: 4 servings.
Originally published as Green Pepper Steak in Country Extra July 1993, p47

Nutritional Facts

1 serving: 259 calories, 12g fat (2g saturated fat), 46mg cholesterol, 647mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 27g protein.

  • 1 tablespoon cornstarch
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons canola oil, divided
  • 1 pound beef top sirloin steak, cut into 1/4-in.-thick strips
  • 2 small onions, cut into thin wedges
  • 2 celery ribs, sliced diagonally
  • 1 medium green pepper, cut into 1-inch pieces
  • 2 medium tomatoes, cut into wedges
  • Hot cooked rice
  1. Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan.
  2. Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice. Yield: 4 servings.
Originally published as Green Pepper Steak in Country Extra July 1993, p47

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Cklee1403 User ID: 7760621 239725
Reviewed Dec. 19, 2015

"This was a really good I used some stir fry beef I had in the freezer.i used a bag of 3 pepper and onion mix from Ralph's. I will definitely make this again."

MY REVIEW
acuda73 User ID: 7098245 201633
Reviewed Jan. 31, 2013

"Tastes just like the chinese restaurant.....very flavorful"

MY REVIEW
tleik517 User ID: 6699648 39784
Reviewed May. 24, 2012

"Loved this recipe! It was incredibly tasty and I will be cooking it again!!!"

MY REVIEW
Lynda64 User ID: 6452093 201632
Reviewed Jan. 12, 2012

"~ I love this recipe and have used it many times ~ it's quick and it's simple ~ I also add water chestnuts and bean sprouts when I make this recipe"

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