This recipe should be in everyone’s repertoire! It’s so easy, and I really don’t know anyone who doesn’t like a good old Pepper Steak. This recipe comes without onions, but of course feel free to add them to your dish. (You should add them at the same time you add the peppers ad green onions) I just polished off two plates, and it its simply scrumptious!
What you’ll need
- 1 1/2 pounds of beef chuck or round steak, cut into thin strips
- 1/2 cup soy sauce
- 1 garlic clove, minced
- 1 tsp paprika
- 1/2. tsp ground ginger
- 1/3 cup Canola oil
- 1 red pepper
- 1 green pepper
- 1 yellow pepper, all cut into strips
- 1/2 cup sliced green onions
- 1 tbsp cornstarch
- 3/4 cup water
- 1 (15oz) can diced tomatoes
Combine oil, soy sauce, garlic, paprika, and ginger. Add the beef strips and let it marinade at room temperature for at least 30 minutes. Then brown in a skillet for 15 – 20 minutes, then remove from the skillet and set aside. Add the peppers and green onions and cook for 10 minutes. Add the beef back to the pan.
Mix the cornstarch with the water, then add it to the meat and vegetables. Cook and stir until slightly thickened. Add the tomatoes and salt and pepper (if needed). Reheat and serve over white rice.
Bon Apetit!
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