Pepper Steak

Helene Mulvihill


This is another recipe from my wonderful Mother-in-Law, and a favorite of my husbands. She made hers with london broil, but a flank steak or flat iron steak works well too. The one I made tonight was with sliced T-Bone and it was fantastic!!!

★★★★★ 2 votes
4 to 6
5 Min
30 Min


1 1/2 lb
sliced beef, london broil or flank steak
2 Tbsp
vegetable oil
2 Tbsp
minced garlic
1 large
onion cut in chunks
2 large
green or red bell peppers cut in slices
1 1/2 c
beef stock
4 to 6 dash(es)
soy sauce
1/2 tsp
ground ginger
salt & pepper
cornstarch and water
serve over white rice


1Slice the beef into thin strips, then sprinkle with salt and pepper.
2In hot fry pan, fry meat in oil until the pink is gone.
3add garlic and onions, cook for 5 minutes.
4add peppers, beef stock, soy sauce and ginger. Reduce heat to simmer and cover for 15 minutes.
5mix a few teaspoons of cornstarch in a few splashes of water in a small glass.
6remove lid and raise temp up to high. move meat and veggies to sides of pan. in the middle where the broth is, add the cornstarch and water and stir until blended.
7bring broth to a boil and cook for 3 or 4 minutes, or until reduced.
8Serve over white rice.

About this Recipe

Course/Dish: Beef, Steaks and Chops