Pepper Steak

Pepper Steak

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  • 3 cups hot cooked rice
  • 1 ½ pounds beef round steak, or flank steak, or skirt steak
  • 1 tablespoon paprika
  • 1 tablespoons butter
  • 2 cloves garlic
  • 1 ½ cups beef broth
  • 1 cup sliced green onion
  • 2 green bell peppers
  • 2 tablespoons cornstarch
  • ¼ cup each water and soy sauce
  • 2 tomatoes cut into eighths


While rice is cooking, pound steak to ¼ inch thickness. Cut into ¼ inch strips. Sprinkle meat with paprika, and set aside while preparing other ingredients.

In large skillet, on medium high heat, brown meat in butter. Add garlic and broth. Cover, and simmer for 30 minutes.

Stir in onions and green peppers. Cover and cook for 5 minutes more.

Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, about 2 minutes, stirring, until sauce clears and thickens.

Add tomatoes, and stir gently. Serve over bed of fluffy rice. This recipe makes six servings.