Pepper Steak Recipe

Name: Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 Tbsp. salad oil; 1/4 c. onions, cut fine; 1 clove garlic, minced; 2 Tbsp. cornstarch; 1 c. beef bouillon; 4 ripe tomatoes, cut up; 4 green peppers, diced; 1 lb. round or flank steak, cut into 1/8 inch thick slices; 1 tsp. salt; dash of pepper; 2 tsp. soy sauce; 1/4 c. water; boiled rice

Servings: persons

2 Tbsp. salad oil
1/4 c. onions, cut fine
1 clove garlic, minced
2 Tbsp. cornstarch
1 c. beef bouillon
4 ripe tomatoes, cut up
4 green peppers, diced
1 lb. round or flank steak, cut into 1/8 inch thick slices
1 tsp. salt
dash of pepper
2 tsp. soy sauce
1/4 c. water
boiled rice

1
Heat oil in heavy skillet.
2
Add meat, onion, garlic, salt and pepper.
3
Cook over moderately hot heat, stirring constantly, until meat is brown.
4
Add bouillon and green peppers.
5
Cover closely and cook over low heat 10 minutes.
6
Add tomatoes and cook 3 minutes longer.
7
Blend together cornstarch, soy sauce and water.
8
Add to skillet and cook 3 or 4 minutes longer, stirring constantly, until mixture is hot and sauce is thickened.
9
Serve at once with hot rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbsp. salad oil, 1/4 c. onions, cut fine, 1 clove garlic, minced, 2 Tbsp. cornstarch, and more.

Yes, Pepper Steak falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pepper Steak

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