Spicy Pepper Steak Recipe

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Spicy Pepper Steak Recipe
Spicy Pepper Steak Recipe photo by Taste of Home
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Spicy Pepper Steak Recipe

Read Reviews
5 1 1
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"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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 1/2 pound boneless 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

Directions

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 the green pepper, onion and garlic until tender.
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 noodles if desired. Yield: 2 servings.
Originally published as Spicy Pepper Steak in Cooking for 2 Spring 2009, p45

Nutritional Facts

1-1/2 cups: 282 calories, 11g fat (2g saturated fat), 64mg cholesterol, 1053mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 28g protein.

  • 1/2 pound boneless 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
  1. 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 the green pepper, onion and garlic until tender.
  2. 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.
  3. Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired. Yield: 2 servings.
Originally published as Spicy Pepper Steak in Cooking for 2 Spring 2009, p45

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MY REVIEW
stephanied1971 User ID: 3257588 167624
Reviewed Feb. 9, 2009

"Amazingly simple dish to prepare and tastes AWESOME! The only change I made was to use only half a can of Rotel, still delivered quite a kick. Next time though I will cut back on the cornstarch, 2 TBLS was a bit much, very thick, I added some pasta water from the egg noodles. Over all it was an awesome dish, one I will definitely make again. Thank you LaDonna!"

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