Prep time: 10 mins | Cook time: 55 mins | Servings: 4
This is an easy and amazing recipe that you can make in under an hour using only everyday ingredients. Tender beef in a luscious and perfectly thickened sauce. Serve this over rice for a satisfyingly complete meal that your family will ask for again and again!
Ingredients
1 lb beef top round steak, cut into 1/4 x 2” strips
1 tbsp paprika
2 tbsp butter
1 can (10-1/2 oz.) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 c. thinly sliced onion
2 tbsp cornstarch
2 tbsp reduced-sodium soy sauce
1/3 c. cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice
How to make Easy Pepper Steak
Step 1: Season the meat with paprika.
Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the beef to the skillet and cook until brown. Add them both and garlic and simmer for about 30 minutes, covered.
Step 3: Remove the cover and add the green peppers and onion. Replace the lid and continue to simmer for another 5 minutes.
Step 4: Whisk the cornstarch with soy sauce and water, Pour this into the meat mixture, stir, and cook until thickened. Add the tomatoes, gently stir, and cook further until heated through.
Step 5: Remove from the heat when done and serve hot over rice. Enjoy!
Tips:
For this recipe, I opt to use beef top round steak as it is a leaner, less tender cut of meat. You can pound it using a meat mallet before cooking for a more tender result. Beginning at one end of the steak and slowly working towards the other end, evenly flatten the meat using the spiked side of the mallet. Do this without damaging the meat.
The meat used in this recipe has a little fat and lots of protein. For a well-balanced meal, serve this with fresh vegetables and rice.
Allow the cooked beef mixture to cool, place in an air-tight container, and freeze. When ready to serve, thaw in the fridge overnight, then reheat in a large skillet while stirring often, until heated through. If needed, add a splash of broth.
Nutrition Facts:
1 serving: 365 Calories | 4g Fat (1g saturated fat) | 65mg Cholesterol | 465mg Sodium | 48g carbohydrates (5g sugars, 4g fibre) | 32g Protein.
Ingredients
- 1 lb beef top round steak, cut into 1/4 x 2” strips
- 1 tbsp paprika
- 2 tbsp butter
- 1 can (10-1/2 oz.) beef broth
- 2 garlic cloves, minced
- 2 medium green peppers, cut into strips
- 1 c. thinly sliced onion
- 2 tbsp cornstarch
- 2 tbsp reduced-sodium soy sauce
- 1/3 c. cold water
- 2 fresh tomatoes, peeled and cut into wedges
- Cooked rice
Instructions
Step 1: Season the meat with paprika.
Step 2: Melt the butter in a large skillet over medium-high heat. Once the butter has melted, add the beef to the skillet and cook until brown. Add them both and garlic and simmer for about 30 minutes, covered.
Step 3: Remove the cover and add the green peppers and onion. Replace the lid and continue to simmer for another 5 minutes.
Step 4: Whisk the cornstarch with soy sauce and water, Pour this into the meat mixture, stir, and cook until thickened. Add the tomatoes, gently stir, and cook further until heated through.
Step 5: Remove from the heat when done and serve hot over rice. Enjoy!
Notes
For this recipe, I opt to use beef top round steak as it is a leaner, less tender cut of meat. You can pound it using a meat mallet before cooking for a more tender result. Beginning at one end of the steak and slowly working towards the other end, evenly flatten the meat using the spiked side of the mallet. Do this without damaging the meat. The meat used in this recipe has a little fat and lots of protein. For a well-balanced meal, serve this with fresh vegetables and rice. Allow the cooked beef mixture to cool, place in an air-tight container, and freeze. When ready to serve, thaw in the fridge overnight, then reheat in a large skillet while stirring often, until heated through. If needed, add a splash of broth.
