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Colorful Pepper Steak (lighter recipe)
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Prep Time:
15 minutes
Total Time:
45 minutes
Vibrant ginger and garlic elevate this traditional Asian dish.
Ingredients:
  • 1 1/2 pounds beef top round or sirloin steaks, 3/4 to 1 inch thick
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 1 medium onion, cut into 1/4-inch slices
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
  • 2 medium green bell peppers, cut into 3/4-inch-wide strips
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar, if desired
  • 2 tablespoons soy sauce
  • 2 medium tomatoes
  • 6 cups hot cooked rice
Instructions:
  • Prepare the beef by trimming any excess fat. Slice the beef into 2x1/4-inch strips. For easier slicing, freeze the beef for about 1 hour before cutting.
  • In a generously sized nonstick skillet, heat oil over medium-high heat. Brown beef in the oil for about 5 minutes, turning regularly until golden.
  • Combine water, onion, garlic, and gingerroot in a pot. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes if using round steak, or 5 to 8 minutes for sirloin steak. Add bell peppers in the last 5 minutes of simmering. Cook until the beef is tender and the peppers are crisp-tender.
  • Combine cornstarch, sugar, and soy sauce with the beef. Stir until the mixture thickens and boils. Boil and stir for 1 minute.
  • Cut each tomato into 8 wedges and arrange them on top of the beef mixture. Cook covered over low heat for about 3 minutes, just until the tomatoes are heated through. Serve with rice.

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