When I was growing up, we ate what we could afford. Pepper steak was one of our staple dishes. We always had peppers, onions, and rice or noodles on hand, and a small amount of beef fed all five of us. If we didn’t have steak to use in the dish, then ground beef was the substitute. It’s good either way, and it’s one of our family comfort food dishes.
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 pound top round or sirloin steak, cut into strips
- 1 medium onion, sliced
- 2 green peppers, sliced
- 1½ cups beef broth
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- Cut the steak into strips, put into a dish or pan and sprinkle with the salt, pepper, and paprika. Make sure all the steak is coated.
- Slice the onion and pepper and set aside. In a large skillet sauté the garlic cloves. Remove from pan and discard. Raise the heat to medium high and add the steak. Sauté for about 2 minutes; turn over and sauté for 2 more minutes. Remove from pan and set aside.
- Add the onions and peppers and sauté for about 5 minutes (longer for well done).
- Add the meat back to the pan. Add the cornstarch and soy sauce to the beef broth and add to the pan. Bring to a boil. Reduce heat and cook for 5 more minutes or until sauce thickens. Serve over rice or noodles. Adjust salt and pepper as needed.