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Pepper Steak
This classic pepper steak features thinly sliced beef simmered until tender with bright green bell peppers, onions, and diced tomatoes. A quick dredge in flour helps thicken the savory, garlic-infused pan sauce as the meat cooks. It makes a hearty, comforting weeknight dinner when spooned over a warm bowl of cooked rice. The combination of dried oregano and browning sauce adds a deep, rich flavor to every bite.
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 and set it aside. Warm the oil in a skillet over medium-high heat, then 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.
- 2Mix in the chopped garlic, garlic powder, salt, pepper, dried oregano, and browning sauce. Bring the liquid to a boil, then lower the heat, cover the skillet, and let it simmer for 30 minutes.
- 3Stir the diced tomatoes, chopped onion, and sliced green pepper into the skillet. Continue cooking for another 15 minutes until the beef is completely tender.
- 4Remove the skillet from the heat once the vegetables are softened. Spoon the rich pepper steak and its savory sauce generously over warm cooked rice to serve.