Pepper Steak Recipe

Name: Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 1 clove Garlic; 2 pounds Steak ( Round Or Whichever Cut You Prefer); 2 Tablespoons Paprika; 2 whole Green Peppers Seeded And Sliced; 1 bunch Green Onions, Chopped; 4 pieces Beef Bouillon Cubes; 1- 1/2 cup Water, Divided; 2 whole Tomatoes, Chopped; 2 Tablespoons Cornstarch; 2 Tablespoons Soy Sauce; 4 cups Cooked Rice, To Serve

Servings: persons

2 Tablespoons Butter
1 clove Garlic
2 pounds Steak ( Round Or Whichever Cut You Prefer)
2 Tablespoons Paprika
2 whole Green Peppers Seeded And Sliced
1 bunch Green Onions, Chopped
4 pieces Beef Bouillon Cubes
1- 1/2 cup Water, Divided
2 whole Tomatoes, Chopped
2 Tablespoons Cornstarch
2 Tablespoons Soy Sauce
4 cups Cooked Rice, To Serve

1
Warm up your electric skillet or large pan to medium high.
2
(You can adjust this if it gets too hot later in the recipe.)
3
Add the butter and garlic.
4
Slice the meat up into strips and sprinkle with the paprika.
5
Add the meat to the pan and brown.
6
While the meat is browning, chop the peppers and onions.
7
I leave off the pepper tops as they can be a bit tough.
8
Add the green peppers and onions to the pan and cover.
9
Wait for them to wilt , which should take about 10 minutes.
10
Meanwhile, put the bouillon cubes into 1 cup of water and microwave for a couple minutes until the cubes dissolve; also chop the tomatoes up.
11
By now the peppers and onions should be wilted.
12
Add the tomatoes and the beef bouillon mix.
13
Cover and wait 15 minutes.
14
Mix the corn starch and soy sauce with the remaining 1/2 cup water.
15
When the 15 minutes are up, turn off the heat and add the corn starch mixture.
16
Stir and then serve over rice.
17
My children will only eat white rice, but it is a matter of choice.
18
Tastes great with bread and butter!

1670

kcal

Calories

Fat

165

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 clove Garlic, 2 pounds Steak ( Round Or Whichever Cut You Prefer), 2 Tablespoons Paprika, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions