Pepper Steak


by: momma

Wow, pepper steak is one of my FAVORITE meals!! I've been making it since not long after I started cooking on my own. I must have had it somewhere, to know what it tasted like in the first place. All I knew was that I loved it and wanted to make it myself at home. And since I just LOVE me some gravy, I wanted to make LOTS of the sauce that exemplifies this dish! There really aren't even a lot of ingredients........ Pepper steak is basically an Asian dish, but it almost has French undertones too..... Prep time: 10 mins. Cook time: 1 hour Total time: 1 hour, 10 minutes Serves: 4 Total cost with rice: $7.85 Cost per serving: $1.96


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serves: 4

1 lb beef roast (chuck, rump, round steak, etc)

olive or peanut oil, or vegetable spray

1 large onion, sliced in lengthwise strips

2 strips green peppers or a combination of colors, sliced into 1/2″ lengthwise

1/2 c low-sodium soy sauce

2 c low-sodium beef broth

salt & pepper, to taste

1/4 c – 1/2 corn starch

Nutrition Facts
Pepper Steak

Servings Per Recipe: 4

Amount per Serving

Calories: 340

  • Total Fat: 15.2 g
  •     Saturated Fat: 5.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 96.5 mg
  • Sodium: 1140.4 mg
  • Total Carbs: 15 g
  •     Dietary Fiber: 1 g
  •     Sugars: 2.3 g
  • Protein: 34.5 g

how is this calculated?

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1.  Freeze the meat until it’s very firm but not rock-hard. Or freeze it completely and partially thaw it until it’s workable but still pretty solid. It’s MUCH easier to slice it thinly this way. Soft, malleable meat is EXTREMELY difficult to cut if you’re aiming for thin slices, or any kind of slices/chunks. Cut off any large sections of fat and slice thinly across the grain into 3-4″ long strips. Cutting meat with the grain makes it very tough and difficult to chew.

2.  Heat a large pan/pot over medium-high heat. Add 1-2 tablespoons of oil – when hot, add in the onions and stir-fry the onions until tender-crisp. Remove and stir-fry the pepper strips, doing it in batches if necessary. Reserve half the pepper strips for later. Remove all from the pan and continue to heat.

3.  Add a bit more oil if necessary or spray the pan lightly. Add enough meat to cover the bottom of the pan and stir-fry until browned. Remove and continue until all the meat is browned, adding oil or spray as needed. Remove the last of the meat and continue heating the juices in the pan until browned.

4.  When all the browned bits are nice and tasty, carefully pour in the soy sauce and scrape them off the bottom of the pan. This is what gives you FANTASTIC gravy, no matter what you’re cooking!! (called “deglazing”). Add in the broth.

5.  Add the beef back to the broth in the pan. If you’re using a less tender cut of beef (chuck, round, etc.), simmer for 1/2 – 1 hour, or until tender. If a more tender kind of beef, you won’t need to stew it at all. Add the cooked pepper strips and simmer for 10 minutes. When the beef is tender, add the reserved onions and pepper strips. I like to put the first half of the peppers in to get that pepper flavor going in the gravy, but I like to save half of them to keep them somewhat fresher. We don’t want them mushy, just tender.

6.  Test a bit of the broth/gravy for seasoning. Add a bit of salt/pepper if desired.

7.  Turn up the heat a bit to get the gravy boiling. Mix a bit of cold water into the corn starch. When the peppers are barely cooked, turn the heat down a little and pour the corn starch slurry slowly into the sauce, stirring constantly. As the gravy thickens, it’ll starting popping out at you, so get the heat down quickly to protect your hands and arms…. ;-) Thicken until just a bit thinner than you want the finished gravy. It’ll continue to thicken as it cools down.

8.  Serve over rice or noodles along with your favorite veggie, some crusty bread and rich, creamy butter. Mmm, mmm, it doesn’t get much better than this!! Enjoy your pepper steak!!

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