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Pepper Steak
Tender strips of beef simmer in a rich, garlic-infused gravy alongside sweet green bell peppers and onions. A quick dredge in flour before browning helps thicken the savory pan sauce as the meat cooks. The combination of dried oregano and browning sauce builds a deep, comforting flavor profile that pairs beautifully with a warm bowl of rice. It's a hearty, satisfying meal that'll quickly become a family favorite.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 lb. beef sirloin, flank or round steak, thinly sliced
- 1/2 c. all-purpose flour
- 1 to 2 T. oil
- 2 cloves garlic, chopped
- garlic powder, salt and pepper to taste
- 1 t. dried oregano
- 1 t. browning and seasoning sauce
- 1 green pepper, sliced
- 3/4 c. canned diced tomatoes
- 1 onion, chopped cooked rice
Instructions
- 1Coat the sliced beef evenly with the all-purpose flour. The flour coating helps thicken the sauce later. Heat the oil in a skillet over medium-high heat, add the beef, and cook until well browned. Drain any excess fat from the pan, then pour in just enough water to completely cover the meat.
- 2Stir in the chopped garlic, garlic powder, salt, pepper, dried oregano, and browning sauce. Bring the liquid to a boil, then lower the heat to low, cover the skillet, and simmer for 30 minutes.
- 3Stir the diced tomatoes, chopped onion, and sliced green pepper into the skillet. Continue cooking for another 15 minutes, or until the beef is completely tender and the vegetables are softened.
- 4Remove the skillet from the heat. Spoon the pepper steak and its savory sauce generously over warm cooked rice.
Notes
- Prep: Slicing the beef is much easier if you place it in the freezer for 15 to 20 minutes beforehand to firm up.
- Storage: Keeps well in the fridge for up to 4 days in an airtight container. The flavors often deepen by the second day.
- Swap: If you don't have browning sauce, a splash of soy sauce or Worcestershire sauce makes a great substitute for adding depth and color.