Total Time
Prep 10 mins
Cook 42 mins

Comfort Food. Serve with brown rice and a salad.

Ingredients Nutrition


  1. Slice the beef into 3 inch strips 1/4 inch wide.
  2. Heat 1 T.
  3. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
  4. Remove with a slotted spoon.
  5. Add remaining oil and saute the beef until browned.
  6. Remove with a slotted spoon.
  7. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
  8. Return beef, onion and garlic to skillet and simmer for 30 minutes.
  9. Add celery, bell pepper and tomatoes.
  10. Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
  11. Dissolve the cornstarch in cold water.
  12. Stir into the skillet stirring constantly until thickened around 2 minutes.


Most Helpful

Diana, your Pepper Steak is awesome! I was toolin through the round steak recipes and found it. Sounded so good I had to try it. Sure glad I did. It's so easy to toss together and the taste is ever so yummie! Served it over buttered noodles. YUM! Thanks for sharing. Laudee

Laudee December 05, 2002

Very Good Diana. I cooked this for my Wife and Kids and they loved it. Great flavor and very easy to make. This is a keeper... John Sanderbeck

John Sanderbeck December 31, 2002

This is such a wonderful recipe. I changed it up a little since I didn't have any beef broth on hand and because my family likes this gravy mix. Here is the Southeast we have a natural dry brown gravy mix made by C. F. Sauers (they also have a web site and offer a low sodium version as well). I replaced the beef broth with this. C.F.Sauers loved the modified recipe and posted it on their website. I used fresh tomatoes, peppers and onions from the garden, but I eliminated the celery since I didn't have any on hand. I served it with rice and a salad. This dish pleased even my pickiest eaters. It freezes well, which is important to us since we like to enjoy our garden's bounty during the winter months also. It also tastes great as lunch leftovers the following day. I will be making more of this before the end of our harvest and freezing it to enjoy during the cold winter months.
Fantastic recipe (even in the original form).

lzuzzolo September 13, 2010

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