Pepper Steak

Linda Griffith


I have been making this for years and it's one of my husbands favorites. It's so easy and so good especially when the weather starts to cool down. I can't remember where I originally for the recipe but once you make it, it's so easy to remember...

pinch tips: How to Use a Meat Thermometer



4 servings


10 Min


25 Min


1 lb
boneless beef top sirloin steak, trimmed and cut 3/4 in. thick
2 Tbsp
vegetable oil , divided
salt and ground pepper to taste
2 medium
bell peppers, diced
1 medium
onion chopped
1 clove
garlic, pressed
1 c
beef broth
1/4 c
1 1/2 Tbsp
1 Tbsp
soy sauce
1 can(s)
(14.5oz) whole tomatoes, drained and chopped
hot cooked rice or noodles

Directions Step-By-Step

Cut steak in half and then crosswise into 1/8 inch thick strips. In large nonstick skillet, heat one tbs.of the oil over medium high heat. Add beef; cook and stir two to three minutes or until browned. Remove from skillet with slotted spoon; season with salt and pepper and set aside. In the same skillet, over medium high heat, heat remaining tbs. of oil. Add bell peppers, onion and garlic. Cook and stir two or three minutes or until tender. In a medium bowl, combine broth, water, cornstarch and soy sauce, and add to the skillet. Pour in the tomatoes. Cook, stirring constantly, until sauce boils and thickens. Return beef to skillet and cook until heated through. Serve over rice.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Regional Style: Asian