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Pepper Steak

SUBMITTED BY: Jeanne Bunders PHOTO BY: J. Bedhead

"Jean Bunders of Wauzeka, Wisconsin is a nutritionist of her county's Department of Aging. She notes, 'I got this recipe in a cooking class I attended. Everyone in class really liked it.'"

RECIPE RATING:

Read Reviews (55)

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound boneless beef sirloin steak
2 tablespoons cooking oil
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
3 large green bell peppers, thinly sliced
2 large onions, thinly sliced
3/4 teaspoon beef bouillon granules
3/4 cup hot water
1 (8 ounce) can sliced water chestnuts, drained
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup water
1/2 teaspoon sugar

DIRECTIONS

Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.

FOOTNOTE

Nutritional Analysis: One serving (prepared with reduced-sodium bouillon and reduced-sodium soy sauce and without added salt) equals 188 calories, 8 g fat (0 saturated fat), 29 mg cholesterol, 453 mg sodium, 16 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat.

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REVIEWS

Reviewed on Mar. 15, 2007 by Catherine S

Bell peppers were on sale at the store, so I used the green ones plus the red & yellow ones.... MORE

Reviewed on May 5, 2007 by ARBUTUSROEHM

This was a great basic recipe for pepper steak. I think if i make it again I will not let the... MORE

Reviewed on Jan. 8, 2008 by Rose

I cooked mine in a slow cooker due to schedules & b/c I like my steaks, if not very rare, then... MORE

Reviewed on Aug. 23, 2007 by DILDANJON1

Followed directions and it was wonderful!!! Did not add water chestnuts. highly recmnd MORE

Reviewed on May 21, 2007 by Heleni

very tasty....i just think there was a little too much bell pepper and not enough meat. thanks... MORE

Reviewed on Sep. 20, 2007 by SACH008

This was a very good recipe - I made with 2 packages of unseasoned ramon noddles, tossed with... MORE

Reviewed on Jul. 6, 2007 by Simplycooking

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Simplycooking
Jul. 6, 2007

My Rating: Excellent basic recipe; I agree with the many others who have rated this recipe. This recipe is wonderful because you can actually modify it to your liking and it still turns out good, at least for the most part – especially if you are a cook. If you are not a cook, I would suggest you make the recipe as is first, determine what you don't like – if anything, and then adjust the next time. My Changes: Instead of using the suggested amount of meat, I used a little more – 1-1/2 lbs. of sirloin beef, I cooked it a little longer than 1 minute (more like 8 minutes—I like more well-done). I just used the salt and pepper to season the meat. I didn’t use the additional 2 teaspoons of cooking oil, instead I used 2 tablespoons of butter to sauté my veggies in the same skillet that the meat was cooked in to make them a little more tender and crisp and flavor; I added the garlic and ginger at this point as well. Additionally, I added the 1 tablespoon of cornstarch to the veggies while sautéing. I added an additional cup of water after adding the meat to the skillet. I also added more cornstarch to thicken the sauce to my liking (don’t know how much more—just added a little at a time and let it boil a little each time). This made me have more sauce, and thicker – I don’t like the sauce to thick, but not to runny either; thick enough that a thin layer will coat the back of a spoon or folk. I don’t like water-chestnuts, so I didn’t use them.

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2 users found this review helpful

My Rating: Excellent basic recipe; I agree with the many others who have rated this recipe. ... MORE

Reviewed on Jun. 10, 2007 by T. SHIRLEY

My daughter (aged 17 and the pickiest eater of all time!!!) thinks this is better than any... MORE

Reviewed on Jan. 15, 2007 by jer

I've tried several pepper steak recipes and this was a good one. I used reduced sodium... MORE

Reviewed on Dec. 20, 2006 by MAMAPOO13490

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