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Flash-In-The-Pan Pepper Steak

SUBMITTED BY: Rochelle Higgins

"My husband and I are big stir-fry fans, and this simple recipe is one we turn to often."

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In a large skillet, cook the beef, onion, green pepper and garlic in butter over medium heat for 5-7 minutes or until vegetables are tender and meat is no longer pink. Add the broth and soy sauce; bring mixture to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes.
In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato, snow peas and paprika; cook 30 seconds longer. Serve over rice.

Reviewed on Jan. 4, 2007 by GAGES MOM

This was so easy to make and tasted very good. I did, however, had to add black pepper,... MORE

Reviewed on Aug. 3, 2008 by country girl

This is a very tasty and quick dish to make and my family went crazy over it. I left out the... MORE

Reviewed on May 7, 2008 by Kristen

I made this lsat night with the veggies I had. I added carrots and mushrooms but I didn't have... MORE

Reviewed on Jun. 4, 2007 by Jessica G.

I don't really eat steak but I will only eat pepper steak. I loved this recipe. My husband... MORE

Reviewed on May 9, 2008 by CMAGYAR

I made this before and it was so easy. This time I'm adding mushrooms and a little onion soup... MORE

Reviewed on Mar. 5, 2008 by cortsmom

I didnt have any beef but used Venison instead! It turned out GREAT. Thanks! MORE