This pepper steak recipe is loaded with tender beef, green and yellow peppers in delicious tomato gravy that is best served over rice or egg noodles. Quick to cook, this is a great weeknight meal loaded with nutrition and great flavor.
Table of Contents
While pepper steak is usually a way of serving a regular steak cut in a pepper sauce, this method is all about creating moist, tender beef in a tomato stew. Instead of a complicated pepper sauce as seen in steak au poivre, this recipe is basically just a super delicious, nutritious, and healthy stew with a lot of the same flavor profile.
Feel free to play around with the exact beef cuts used here, just as long as you cut them really small so that they cook properly.
Pepper Steak Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Beef sirloin tips cut into bite-size pieces
• Salt & pepper
• beef broth
• Green peppers and yellow peppers
• can of diced tomatoes
• Soy sauce
• Cold water
• Cooked rice
How To Make Pepper Steak
• Season the beef tips with paprika, salt & pepper
• In a large lidded skillet, heat the butter until melted
• Add in the beef and onions and sauté until browned
• Sauté the paprika and garlic until browned and fragrant, about 2 minutes
• Add some of the broth to the pan, scraping up the browned bits, and then add all of the broth and stir
• Cover and simmer until the meat is fully tender, about 25 minutes
• Add the tomatoes and peppers, cooking for 10 more minutes until the peppers are tender-crisp
• Whisk the cornstarch slurry together and then add it to the mixture, cooking for 5 more minutes or until thickened
• Serve over rice or egg noodles
What Kind Of Beef Should You Use Here?
This recipe for pepper steak calls for using some sirloin tips that have been cut into some really tiny, bite-size pieces.
Despite its name, beef sirloin tips are actually not that similar to the typical sirloin steak cut. Properly within the round section of the cow, beef tips are very lean and have a lot more connective tissue than sirloin steaks, which makes them great to marinade or cook slowly.
You could also replace sirloin tips with all sorts of different beef cuts, such as top round, or even some of the more connective tissue-rich cuts like beef shoulder, as long as you are willing to cook it for long enough to make it tender.
The trick is to cut them into really small pieces. The smaller size not only helps with getting as much browning as possible due to the increased surface area, but it also hugely helps reduce cooking time, as each individual piece of beef will cook a lot faster the smaller it is.
Tips and Tricks
Paprika is a tricky spice, as it can burn at the drop of a hat if you aren’t being careful enough. Cooking it in butter along with the onions definitely helps to avoid much burning, but you still need to be really careful to avoid any accidental burning.
Cut the Beef Across the Grain – Cheaper cuts will fall apart when cut across the grain and cooked well!
Cook the Beef Enough. The second tip is that this recipe relies on really tender, delicious beef, and that can’t be achieved if you have not given the beef enough time to cook properly. Test it out by stabbing a piece with a fork if you think it is done.
Done properly, the fork should puncture the beef with barely any resistance and easily pull out again. Do not undercook the beef or it will be tough!
The peppers are better if they are tender-crisp, but if you like peppers softer, cook them to your liking.
Looking for more delicious Beef recipes? Try these out:
Enjoy! This is such a great dish loaded with protein, iron, and vegetables!
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- Prep Time
- 20 minutes
- Main Course
- Karlynn Johnston
- 1.5 pounds beef sirloin tips or round steak cut into strips across the grain
- salt and pepper
- 2 tablespoons butter
- 1 cup onion thinly sliced
- 1 tablespoon paprika
- 2 large garlic cloves minced
- 1 1/2 cups beef broth
- 1 medium green pepper cut into strips
- 1 medium yellow pepper cut into strips
- one 14.5 ounce can diced tomatoes
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/3 cup cold water
- Cooked rice to serve it on
- Season your beef tips with the salt and pepper.
- In a large, lidded skillet heat the butter until melted. Add in the beef and onions and sauté until browned. Add in the paprika and garlic and sauté until browned and fragrant.
- Add a small amount of the broth into the pan, and using a wooden spoon scrape the browned bits off the bottom and into the broth. Add all the broth and stir.
- Cover and simmer on low heat until the meat is almost fully tender, around 25 minutes. If needed add beef broth to continue cooking the beef until tender.
- Add the tomatoes and the green pepper and cook for another 10-15 minutes until the peppers are tender-crisp.
- Whisk together the ingredients for the cornstarch slurry. Whisk into the meat mixture and bring to a low boil Simmer for another 5 minutes until thickened. Season to your liking with salt and pepper.
- Serve over rice or egg noodles.
- Make your own beef broth with a bouillon cube or concentrated beef bullion added to water
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.