Reviewed: Nov. 1, 2009

I used this recipe because I thought it would work well with venison, and it did! The tomoato acid and cooking time help the venison soak-up flavor and become tender. Served it over rice and the whole family enjoyed it.

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Lisa

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Reviewed: Aug. 23, 2009

This recipe was good. It reminded me more of a stirfry than pepper steak though.

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Jacqui

Cooking Level: Expert

Home Town: Stettler, Alberta, Canada

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Reviewed: Jul. 9, 2009

Great recipe, thanks Donna!

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Debbie

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Reviewed: Apr. 14, 2009

Amazing and was very easy!

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ICEMAN

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Reviewed: Mar. 25, 2009

I didn't care for this - can't really figure out why... It didn't have the flavor I was expecting.

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kopcat

Cooking Level: Expert

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 28, 2009

Wow! This recipe was awesome. I used flat iron steak and I didn't have ginger powder so I used some ginger salad dressing that I had. Wow!

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Savannah Natalie

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Reviewed: Sep. 28, 2008

Very good, lots of flavor. A little too salty, even though I used reduced sodium soy sauce.

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NATTLE

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Reviewed: Sep. 26, 2008

I tried this recipe when I only had 30 minutes until I needed to have dinner on the table, so I used the frozen shaved beef you get for philly cheesesteaks. I let that brown while I was chopping my onions and green peppers, then added them to the skillet. I mixed the beef broth with the seasonings, added that to the skillet, let that simmer for about 5 minutes, then added the cornstarch water mixture. Simmered for 5 more minutes, then served it over egg noodles. My family loved it. (My husband asked me twice to put this in my "keeper" notebook.)

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Domo

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Reviewed: Jul. 12, 2008

This was so good :) I had lost a similar recipe and was looking for a replacement. My husband thought this was so much better than the other one I used. I did leave out the mushrooms since he doesn't care for them. I served this with Brown rice and the meal was very good. I took the leftovers for lunch the next day and everyone was following the smell from the micro to my office to see what it was and how they could make it. Thanks!

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Glenda

Cooking Level: Intermediate

Home Town: Coarsegold, California, USA

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Reviewed: Jun. 26, 2008

I have a standard recipe for pepper steak, but was getting board with it. I used this recipe and received rave reviews from the family - "Even better than usual." I cooked the onion and celery in a little oil and then added the peppers and cooked until tender crisp before returning the browned meat and adding the sauce ingredients. I used fresh instead of canned tomatoes and didn't have mushrooms, but I'm sure they would be good too.

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Laura

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Reviewed: Jun. 18, 2008

I used to have a recipe similar to this one but misplaced it so I was looking for a replacement. This one was great. I'm making it again tonight.

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AMYSKITCHEN324

Cooking Level: Expert

Home Town: Chittenango, New York, USA

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Reviewed: Jun. 15, 2008

This was great! My picky teenagers LOVED it. I omitted the mushrooms, and dredged my steak in a flour, pepper, garlic powder mixture before browning in olive oil with minced garlic. After the meat was no longer pink I added the celery, beef broth, ginger, soy sauce and salt and pepper. I cooked that for about 45 minutes and then added the tomatos, onions, and green peppers. Then I simmered it for about 20 minutes until the onions were a little soft, then i served it over jasmine rice. Wonderful flavor!

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krodgers22

Cooking Level: Expert

Living In: Mayfield, Kentucky, USA

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Reviewed: Jun. 5, 2008

First let me say I have NEVER been a fan of Pepper Steak. I reluctantly tried this recipe and all I can say is "WOW". The meat was tender and had the best flavor ever. I didn't change one thing. My family really liked it. They told me to be sure to keep this recipe so we can have it again. Thanks so much for sharing!

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Diane B. Elmhurst,Il.

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Reviewed: Apr. 24, 2008

This was so nice. For extra color, I used one green and one yellow pepper.

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Ellen Pfeiffer

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Reviewed: Jan. 19, 2008

Fantastic Recipe! My boyfriend went crazy over it. As a surprise to you all, I changed a few things (lol). I did this in the crock pot on low. I put it on about 8 and turned it off about 5ish, so roughly 8 to 10 hours depending on your crockpot. Dredge the beef in a little bit of flour, a pinch of dry mustard, and garlic. Brown the meat for just a few minutes on each side. Put the beef in the bottom and add the rest of your ingredients on top. I omitted the celery. If you have it handy, use the canned tomatoes with italian seasoning (adds wonderful flavor!). I served it over white rice and served it along side a green salad. Was a beautiful presentation for company.

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~heidi homemaker~

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

Tasty. This recipe makes TONS. I added more salt.

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CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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Reviewed: Dec. 3, 2007

Pretty good. My husband said it's very similar to swiss steak that his mom used to make for him. I didn't find it salty at all and I added garlic salt as I browned the meat. Also, I cooked the onion and garlic with the meat for more flavor on the meat. I didn't even need the corstarch because the sauce thickened up quite a bit. I added 1 tsp of sugar to balance the tanginess and salt. It didn't need to be cooked for 55 min. I cooked it for 30 (husband was starving) as I prepared other things. Then served it over rice.

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Alicia's Mom

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: Nov. 19, 2007

The instructions for this receipt were clear and concise and believe me for a man they must be in order to get the creative juices flowing. I made this one with only a few basic changes & additions. I cut the recept down to 4 servings .... i used a 28 oz can of herbed tomatos, iuses 1/8 tsp ginger, 1/8 tsb all spice, 1/8 tsb cumun, added a asplash of A1 sauce, a splash of soy sauce. I used 1 1/2 lbs of sirloin steak, 1/4 green, red, yellow,and orange peppers. idrained off some of thejuice when it was cooked before i added a small amount of cornstarch mixture( too much juice) I served it over plain white rice as suggested and when my wife tasted it she though i was a genuis and who am i to contridict her. However, i appear to be hoisted upon my own petard as she is now convinced i must vist this site on a regular basis as she expects more now. So I guess I'll be back pls keep posting these amazing receipts.

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Dickey's at the stove again

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Oct. 20, 2007

WOW! I grew up eating pepper steaks and I can say this is the best (sorry mum!).I've tried many recipes and none came close to this tasty recipe.I followed the recipe exactly except for one thing, I added a touch more salt just cause I LOVE salt. It has lots of veggies and not too much fat so I would say very healthy for the whole family.

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Aug. 26, 2007

very good

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DEBBIE

Cooking Level: Intermediate

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Tomato Pepper Steak

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