Ugh, the age old question of what’s for dinner?! In the new year I’m trying to make some new things and bring back some things I haven’t made in forever. This pepper steak recipe is one of those things I haven’t made in forever. I ate this as a kid in my home and I remembered it when I had some peppers to use up in my refrigerator. So, I asked my mom for the recipe and she sent my photos of a handwritten recipe card. The sign of a good recipe, right?! Here is how to make pepper steak served over rice.
I changed the recipe up slightly, which I will share both original recipe and how I made it. In short, I didn’t add the thickening agent at the end because I only added one can of tomatoes instead of two and it didn’t seem to need it. I’m dealing with teenagers at my house who would want to pick out all the veggies anyway! Because of this, I also kept the peppers and onions chopped large as they are easier to “pick out” (insert eye roll)!
Ingredients for Pepper Steak Served Over Rice
- 2 Tablespoons olive oil
- 1.5-2 lbs. steak of choice (the recipe calls for beef flank or round-cut, I used petite sirloin from Aldi)
- 1/2 onion sliced or chopped
- 1 clove garlic, chopped
- peppers of choice (I used about 6 small yellow peppers)
- 1/2 teaspoon salt (+ a pinch to season steak and veggies when browning)
- 1/8 teaspoon pepper (+ a pinch to season steak and veggies when browning)
- 2 cups beef boullion (I used 2 beef boullion cubes dissolved into two cups boiling water to make the broth)
- 2 can tomatoes (I used one can of petite diced tomatoes)
- OPTIONAL THICKENING MIX IF NEEDED (3 Tablespoons cornstarch, 1/2 cup water, 4 teaspoons soy sauce)
- I served this over microwavable sticky rice for ease (bought at Costco), but you can serve over any rice you like. Would be delicious served over mashed potatoes too!
How to Prepare Pepper Steak
- Chop veggies and steak and season with a pinch of salt and pepper. In a large pan, brown in olive oil until veggies are soft and the meat is cooked to your liking.
- Add salt, pepper, boullion broth, and tomatoes. Simmer on med-low for about 30 minutes.
- If your feel like your mix is too runny, you can add the thickening sauce.
- Serve over rice and enjoy!
This is what it looks like all mixed up. My family ate the whole pan! I love this recipe because everything gets cooked in one pan.
If you are looking for some warm comfort food, this is it! This pepper steak served over rice is an easy one-pan dinner (especially if you use the microwavable rice hack)! XO
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