Savory Pepper Steak Recipe

4 4 7
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Savory Pepper Steak Recipe

Read Reviews
4 4 7
Publisher Photo
I sometimes like to add mushrooms and water chestnuts to this savory steak as well.—Cindy Gerber, Ayr, Ontario
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1-1/4 cups beef broth, divided
  • 1/4 cup soy sauce
  • 1-1/4 teaspoons ground ginger
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless round steak, cut into strips
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 4 medium green peppers, julienned
  • 2 large tomatoes, peeled and chopped
  • 3 tablespoons cornstarch
  • Hot cooked rice

Directions

In a small bowl, combine 3/4 cup broth, soy sauce, ginger, sugar and pepper; set aside.
In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes.
Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 8 servings.
Originally published as Pepper Steak in Country Woman July/August 1998, p35

Nutritional Facts

1 each: 213 calories, 10g fat (2g saturated fat), 48mg cholesterol, 618mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 21g protein.

  • 1-1/4 cups beef broth, divided
  • 1/4 cup soy sauce
  • 1-1/4 teaspoons ground ginger
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless round steak, cut into strips
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 4 medium green peppers, julienned
  • 2 large tomatoes, peeled and chopped
  • 3 tablespoons cornstarch
  • Hot cooked rice
  1. In a small bowl, combine 3/4 cup broth, soy sauce, ginger, sugar and pepper; set aside.
  2. In a skillet or wok over medium-high heat, brown beef and garlic in oil. Add peppers and tomatoes. Cook and stir until peppers are crisp-tender, about 3 minutes. Stir the soy sauce mixture and add to pan. Cover and cook until the meat is tender, about 15 minutes.
  3. Combine cornstarch with the remaining broth until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 8 servings.
Originally published as Pepper Steak in Country Woman July/August 1998, p35

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Reviews forSavory Pepper Steak

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MY REVIEW
Remenec User ID: 6059530 56708
Reviewed Sep. 12, 2014

"This was one of my favorite stir fry recipes on this site. It tasted just like the pepper steak at my favorite Chinese restaurant. I made a couple of changes: I added two large white onions to the mix and substituted the cornstarch for 1 and 1/2 tablespoons of flour."

MY REVIEW
muffbear74 User ID: 209131 52338
Reviewed Nov. 6, 2013

"I substituted 2 onions for the tomatoes. Tasty."

MY REVIEW
mother of 3 User ID: 1726536 55912
Reviewed Dec. 26, 2012

"I made half the recipe, so 1/8 cup of soy sauce was not as flavorful as the full amount. I omitted the sugar as that would make the sauce stick to the pan. My son hates tomatoes so they didn't appear in the finished dish."

MY REVIEW
Gorsuch User ID: 1254578 23769
Reviewed Feb. 18, 2010

"I marinated the strips of steak in the first 5 ingredients except I used low salt soy sauce. I quartered the tomatoes since a family member didn't like tomatoes & this may it easy for her to omit the tomatoes but still received the benefits of their flavor. When I make it again, I will add quartered onions to give it an enhanced flavor."

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