Green Pepper Steak

I have been craving some pepper steak for awhile now - it's something we used to eat quite a bit, and it slowly made its way out of rotation and I'd forgotten about it! Then I had a couple lonely green bell peppers hanging out in the produce drawer and this came back to mind almost immediately. Tender bites of pepper and steak, a rich brown gravy, and warm rice. It's a cozy comforting meal, and comes together quickly. Perfect for a busy work night meal. Especially if you pre-slice the peppers and steak, then it comes together in no time at all!

This was a delicious and cozy meal on a cool afternoon, and we will definitely try not to wait quite so long to revisit it again!

You can use just about any cut of steak with this one - whatever is on sale works well. If you have a tougher cut of meat, just simmer the steak in the sauce a little longer to tenderize it before serving.

Green Pepper Steak adapted from Dinner at the Zoo

1 1/2 lbs steak (I used a bottom round cut), cut into thin strips
2 large green bell peppers, seeded and sliced into strips
2 TBS olive oil
salt and pepper
1 14-oz can beef broth
1/2 cup soy sauce
2 tsp ginger paste
1 TBS minced garlic (jarred)
3 TBS sugar
3 TBS cornstarch


  1. Heat 1 TBS oil in a large nonstick skillet and saute green bell peppers until seared and tender - about 8-10 minutes, season lightly with salt and pepper while cooking.
  2. Remove from skillet and set aside.
  3. Heat another TBS of oil in the skillet and sear the steak on both sides - just a couple minutes per side, season lightly with salt and pepper while cooking. 
  4. Meanwhile, in a medium bowl or 4-cup measurer, combine all sauce ingredients: beef broth, soy sauce, ginger paste, minced garlic, sugar, and cornstarch. Whisk to combine and set aside.
  5. When beef is well seared, add the bell peppers back. Whisk the sauce once more before pouring into the pan with the steak and bell peppers. Turn the heat up to high, and gently bring the mixture to a simmer, allowing it to thicken. It will darken in color as it thickens. Stir occasionally. Reduce heat to prevent it from boiling. 
  6. You can place a lid over the top and simmer on low for another 10-15 minutes if you'd like the steak to tenderize a little further.
  7. Serve over hot cooked rice.


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