Pepper Steak

There's nothing better than an easy tasty dinner recipe that can be served throughout the week. Our easy Pepper Steak recipe is a great dish to serve as the weather turns cold. The steak marinates in a flavorful sauce for an hour and then is joined with stir-fried bell peppers, onions, and tomatoes. Make sure to dish it out hot off the stove and onto a warm bed of rice. The rice will soak up the mouth-watering marinade. If you want to switch up your base try serving this savory pepper steak on a bed of warm brown rice, quinoa, or even gnocchi. This dish is already bursting with flavor, but you can cater to your palate and add your favorite garnishes for the finishing touch. To make your dinner plans a whole lot easier, prep this meal ahead of time and serve it throughout the week. 

Pepper Steak
Photo: Southern Living
Active Time:
39 mins
Total Time:
1 hrs 39 mins
6 servings.


  • 1 (2-lb.) boneless chuck roast, trimmed

  • 5 tablespoons olive oil, divided

  • 1/4 cup soy sauce

  • 2 tablespoons dry sherry

  • 1 teaspoon ground ginger

  • 1/2 teaspoon sugar

  • 1 medium-size green bell pepper, cut into strips

  • 1 medium-size red bell pepper, cut into strips

  • 1 medium onion, cut into 2-inch pieces

  • 2 celery ribs, thinly sliced

  • 1/4 teaspoon freshly ground pepper

  • 1 tablespoon cornstarch

  • 3/4 cup beef broth

  • 2 tomatoes, each cut into 8 wedges

  • Hot cooked rice, soft polenta, or gnocchi

  • Garnish: chopped fresh parsley


  1. Cut roast across grain into 1⁄16-inch strips. Combine 2 Tbsp. olive oil, soy sauce, and next 3 ingredients in a large zip-top plastic freezer bag. Seal bag; shake to blend. Add beef to bag; seal and turn to coat. Chill 1 hour.

  2. Remove beef from marinade, reserving marinade. Heat 2 Tbsp. olive oil in a large skillet overmedium-high heat. Increase heat to high. Add beef to skillet; cook 2 to 3 minutes or until browned,stirring often. Stir reserved marinade into beef; cover, reduce heat to low, and simmer 17 to 20 minutes or until tender, stirring occasionally.

  3. Meanwhile, heat remaining 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add green bell pepper and next 4 ingredients. Cook, stirring often, 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat.

  4. Combine cornstarch and broth, stirring until smooth. Stir cornstarch mixture into beef mixture. Stir in vegetable mixture and tomatoes. Serve immediately over rice, soft polenta, or gnocchi. Garnish, if desired.

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