Maria's Pepper Steak Recipe -
Maria's Pepper Steak Recipe
  • READY IN 50 mins

Maria's Pepper Steak

Recipe by  

"My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
  2. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
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  • Note
  • If you prefer a thicker sauce, stir in a little flour or corn starch before removing from heat.

Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2007

This was delicious. The only change I made was I used leftover roast beef cut in strips and I used half red wine vinegar and half balsamic vinegar. My husband loved it. I did thicken the sauce with cornstarch and water. The second time I made it, I used teriyaki marinade instead of soy sauce (much less sodium) and added water chestnuts. This is a favorite recipe. Thanks Maria

Most Helpful Critical Review
Mar 29, 2007

I only gave this recipe three stars because while it's very easy to make it does need some tweaking. One of the reasons the steak comes out tough is because in essence the steak is being boiled in the sauce and not really stir-fried. To ensure that your steak comes out perfect every time stir-fry the veggies, remove from the pan. Then add the beef, stir-frying in a small amount of oil till it's done to your liking. Remove and keep warm with the veggies. THEN add the sauce ingredients and cook about 3 minutes, add corn starch to thicken. Add the veggies and steak to the sauce, tossing to coat and heat through -- about 1-2 minutes. The steak will be perfectly cooked and your veggies will stay crisp-tender. When I make this recipe I cut back on the vinegar and honey to about 2 TBS each and add some fresh grated ginger and red pepper flakes. It's even better then take-out! This recipe also works well with chicken cut into thin strips or quickly stir-fried shrimp!

Apr 07, 2008

Made this recipe last night and I was a little nervous since it was my first time making pepper steak. Fantastic!! I used red,green,and yellow peppers. Used beef for stir fry already cut into thin strips. I also used low sodium soy and rice wine vinegar instead of the red and reduced it to 1/4c. Hubby loved it and said the sauce was so tasty.....I said its only 3 tasted like so much more. I did thicken the sauce with cornstarch/water. Will most definately make again. This was a great meal and very flavorful! Thanks!

Oct 04, 2005


Feb 11, 2008

Amazing. I made this recipe as "Beef & Broccoli" (substituting the peppers for broccoli). It came out absolutely delicious! I added hot pepper flakes & garlic powder to the sauce for extra kick.. and thickened it with cornstarch.... I sprinkled sesame seeds for garnish) This dish served over brown rice was amazing!

Dec 04, 2007

We LOVE this recipe! I make it every couple of weeks. I've even made short-cuts that do not alter the taste. I use a bag of frozen pepper/onion stir fry vegtables and stir fry meat (steak or even sometimes chicken). It is always delicious!! Thanks so much for this quick and easy recipe.

Apr 05, 2008

It was great! the sauce was wonderful. Although I did put some cornstarch to it to thicken and made more sauce.

Jan 14, 2008

This recipe is awesome. You can even use it with left over steak. I made cooked all of the ingredients and then added my cooked steak. The family LOVED it!!Thanks Maria!


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 1260 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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