This pepper steak recipe is loaded with tender beef, green and yellow peppers in a delicious tomato gravy that is best served over rice or egg noodles.
1.5poundsbeef sirloin tips or round steak cut into strips across the grain
salt and pepper
2tablespoonsbutter
1cuponionthinly sliced
1tablespoonpaprika
2largegarlic clovesminced
1 1/2cupsbeef broth
1medium green peppercut into strips
1medium yellow peppercut into strips
one14.5 ounce candiced tomatoes
Cornstarch Slurry
2tablespoonscornstarch
2tablespoonssoy sauce
1/3cupcold water
Cooked rice to serve it on
Instructions
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.
Notes
Make your own beef broth with a bouillon cube or concentrated beef bullion added to water