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Pepper Steak

quick and easy pepper steak recipe via

Do you keep your recipes in a special place? My mother used a recipe card box. The cards became dingy and splattered, but she could find anything in that box. She started a recipe binder for me when my daughter was born. It was a long-term project she never finished, but I do have a couple pages she sent me when I needed a special dish.

I keep my favorite recipes in three recipe binders. The first one I started is now falling apart from heavy use, but I can’t bear to replace it. They are filled with hand-written recipes from friends, clipped pictures and ingredients from magazines, and my own variations on classics. My daughter has started her own recipe binder, too. Hers is filled with pasta and cookie recipes.

One of my long-time favorites is Pepper Steak. My mother’s recipe uses onion soup mix, and I am not always confident mixes are allergen-free, so I have not made it in a while. Lo and behold, I found this great recipe in one of her cookbooks a while ago, and we love it just as much if not more.

Pepper Steak

  • Servings: 6-8
  • Difficulty: super easy
  • Print

adapted from America’s Best Recipes: a 1989 Hometown Collection

  • 3 lbs boneless sirloin steak
  • 1 T butter substitute (I used Earth Balance)
  • 2 medium onions, sliced thin
  • 1/2 t salt
  • 1 cup beef broth
  • 3 T soy sauce
  • minced garlic
  • 3 green peppers, sliced thin
  • 1/2 cup cold water
  • 3 T cornstarch
  • 16 oz stewed tomatoes undrained
  • hot cooked rice

Trim steak and slice thin. Brown steak in butter in skillet quickly (try not to let it cook through). Add onion and salt, saute until onion is tender. Stir in broth, soy sauce, and garlic. Cover, reduce heat, and simmer 10 minutes or until meat is tender. Add green pepper; cover and simmer 5 minutes. Combine water and cornstarch well and stir into steak mixture. Cook and stir, allowing gravy to thicken. Add tomatoes and heat thoroughly. Serve over rice.

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