Prep time: 10 mins | Cook time: 55 mins | Yield: 4 servings
This Pepper Steak is delicious! The best part is it is amazingly easy to make using basic ingredients and ready in no time. The taste is superb, and the consistency is impressive! Not to mention, this easy pepper steak is way better than take-out!
Ingredients
2 tbsp butter
1 lb beef top round steak, cut into 1/4 x 2” strips
Cooked rice
1 tbsp paprika
2 garlic cloves, minced
1 can (10-1/2 oz.) beef broth
1 c. thinly sliced onion
2 tbsp cornstarch
2 medium green peppers, cut into strips
2 fresh tomatoes, peeled and cut into wedges
2 tbsp reduced-sodium soy sauce
1/3 c. cold water
How to make Easy Pepper Steak
Step 1: Scatter the paprika on the meat.
Step 2: Melt the butter in a large skillet over medium-high heat. Add the beef to the skillet once the butter has melted and cook until no longer pink. Then, pour in the broth and add the garlic. Simmer for about 30 minutes, covered.
Step 3: To the skillet, add the green peppers and onion. Put the lid back on and simmer for additional 5 minutes.
Step 4: Whisk the cornstarch with soy sauce and water until blended. Stir this into the meat mixture and cook further until thickened.
Step 5: Add the tomatoes and gently stir. Cook further until heated through.
Step 6: When done, serve the pepper steak over rice. Enjoy!
TIPS:
To guarantee a tender result, I recommend using a meat mallet to pound the beef to even thickness before cooking.
For a well-balanced meal, serve this pepper steak with rice and fresh veggies.
In an airtight freezer container, place the cooled beef mixture and freeze. Before reheating, partially thaw the pepper steak in the fridge overnight. Transfer in a large skillet and heat, stirring often. If needed, add a bit of broth to the mixture.
Nutrition Facts:
1 serving: 365 calories, 4g fat (1g saturated fat), 65mg cholesterol, 465mg sodium, 48g carbohydrate (5g sugars, 4g fibre), 32g protein.
Ingredients
- 2 tbsp butter
- 1 lb beef top round steak, cut into 1/4 x 2” strips
- Cooked rice
- 1 tbsp paprika
- 2 garlic cloves, minced
- 1 can (10-1/2 oz.) beef broth
- 1 c. thinly sliced onion
- 2 tbsp cornstarch
- 2 medium green peppers, cut into strips
- 2 fresh tomatoes, peeled and cut into wedges
- 2 tbsp reduced-sodium soy sauce
- 1/3 c. cold water
Instructions
Step 1: Scatter the paprika on the meat.
Step 2: Melt the butter in a large skillet over medium-high heat. Add the beef to the skillet once the butter has melted and cook until no longer pink. Then, pour in the broth and add the garlic. Simmer for about 30 minutes, covered.
Step 3: To the skillet, add the green peppers and onion. Put the lid back on and simmer for additional 5 minutes.
Step 4: Whisk the cornstarch with soy sauce and water until blended. Stir this into the meat mixture and cook further until thickened.
Step 5: Add the tomatoes and gently stir. Cook further until heated through.
Step 6: When done, serve the pepper steak over rice. Enjoy!
Notes
To guarantee a tender result, I recommend using a meat mallet to pound the beef to even thickness before cooking. For a well-balanced meal, serve this pepper steak with rice and fresh veggies. In an airtight freezer container, place the cooled beef mixture and freeze. Before reheating, partially thaw the pepper steak in the fridge overnight. Transfer in a large skillet and heat, stirring often. If needed, add a bit of broth to the mixture.
