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Easy Pepper Steak

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. —Carolyn Butterfield, Atkinson, Nebraska
  • Total Time
    Prep: 10 min. Cook: 55 min.
  • Makes
    4 servings

Ingredients

  • 1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
  • 1 tablespoon paprika
  • 2 tablespoons butter
  • 1 can (10-1/2 ounces) beef broth
  • 2 garlic cloves, minced
  • 2 medium green peppers, cut into strips
  • 1 cup thinly sliced onion
  • 2 tablespoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1/3 cup cold water
  • 2 fresh tomatoes, peeled and cut into wedges
  • Cooked rice

Directions

  • Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes.
  • Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Pepper Steak Tips

Why is my pepper steak tough?

Beef top round steak is a leaner, less tender cut of meat. One way to get a more tender result is to use a meat mallet prior to cooking. Starting at one end of the steak and gradually working towards the other end, use the spiked side of the mallet to hit and flatten the meat evenly without damaging it. Follow these other helpful tips on tenderizing meat.

Is pepper steak good for you?

This steak recipe uses a lean cut of meat which has little fat and lots of protein. The fresh vegetables and rice make this a well-balanced meal.

Can you freeze pepper steak?

Yes, you can freeze pepper steak! Cool and freeze the cooked beef mixture in air-tight freezer containers. To use, partially thaw in refrigerator overnight. Reheat the mixture in a large skillet, stirring occasionally, until heated through. Add a little broth to the mixture if necessary. Follow these other freezer tips to ensure your pepper steak comes out fresh.
Nutrition Facts
1 serving: 365 calories, 4g fat (1g saturated fat), 65mg cholesterol, 465mg sodium, 48g carbohydrate (5g sugars, 4g fiber), 32g protein.

Reviews

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Average Rating:
  • homemadewithlove
    Oct 7, 2020

    Good weeknight meal. Venison also worked well for my family. I added a touch of ginger and i used the Better than Bouillon for beef broth.

  • Pam
    Sep 24, 2020

    I did make a couple of changes. First I doubled the recipe because I was feeding the kids and grandkids too! I used coconut aminos instead of soy sauce because we don't do soy (and coconut aminos tastes better anyway!), and I used green and yellow peppers because that's what I had! I really expected the grandkids (ages 1 and a half to 9) to not want it and that I would have leftovers, but nope! They all loved it and there were NO leftovers!!! Definitely will be making this again!!!

  • modestcook
    Sep 4, 2020

    Very god recipe. Made as written.. A keeper in our house. Maybe Andrea needs to learn how to cook?

  • Olga
    Aug 3, 2020

    Turned out great, an easy favorite around our house... Please keep comments on topic and be civil to others, its a recipe for pepper steak, not psychology 101 or a police interrogation!

  • Knotigal
    Jul 11, 2020

    This is a keeper. Wish people wdnt change the recipe then say they didn't like it lol. Dont use tenderloin for this recipe ... use top round as the recipe stated. Ive been making some variation of this for over 50 years, and ive never had ANYONE including small children not clean their plates. Its not rocket science, it's Pepper Steak!

  • michelle
    Jun 7, 2020

    So here is my tweak. Step 2 eliminated, I added brown gravy as I don't like soy sauce , etc. Turned out great. The butter adds flavor, nice touch. Also I poured off excess juice when it finished browning,as I added the beef broth.

  • Tracy
    May 7, 2020

    I'm so confused by the reviews that say "it worth 5 star" and "it's SO easy..." but then leave 0 star. Seems fishy to me, touching the star rating is the easy part if you're capable of logging in. And I agree with John - Andrea, you wouldn't cook a good cut of steak in liquid for 30 mins, much less cut into strips. If you didn't realize that, this recipe is probably above your paygrade. This is a simple reliable pepper steak recipe. It's not complicated or expensive. If it doesn't come out right it means the meat was sub-par (which I doubt, you could make this with chicken or pork and it would taste good) your ingredients were off OR you aren't good at following direction. If your kids are a fan of pepper steak and you make it all the time, then why are you searching the internet for a pepper steak recipe? Also, just my opinion - but if you change the first ingredient (hmmhm-barbsbasic) you can't claim to have "followed the recipe to the T". Hello!! Cube steak is basically ground beef, you're going to get way too much water/liquid rendered from browning it. Why didn't you strain the excess liquid from the an before you went to step 2 if you changed the ingredient in step one, don't blame the recipe - you didn't follow it to the T. Lovely recipe Carolyn!... Thank you!! I did use 2 beef bullion cubes and a cup of water instead of a can of broth, I also followed your advice and tenderized the meat, but also added salt, pepper

  • barbsbasic
    Apr 12, 2020

    I followed the recipe to a "T" and ended up with way too much liquid. I used to cube steak. Overall the flavor was good but I was expecting a darker gravy as advertised. A little disappointed.

  • Sarita
    Mar 23, 2020

    Delicious! I used a red yellow and green pepper. Pretty dish! Hit with the fam.

  • mtuttle
    Feb 11, 2020

    Wonderful! I used red, yellow, and orange bell peppers because that is what I had on hand. I used a little crushed tomatoes instead of fresh, since we did not have fresh. I thought it was delightful. Meat was fork-tender and delicious, and the sauce was lovely.