Pepper Steak

Here's a wonderful main dish you'll be proud to serve. Yes, there's a bit of prep work involved, but nothing daunting. Sirloin is not particularly tender, so get out your sharpening stone and put a fine edge on your kitchen knife to make short work of the slicing. The recipe gives you a choice with some of the spices, and let me just say right now that my personal preference is garam masala, but it's delicious with ground ginger or five-spice powder, too. It's totally up to you. You're going to love this.

  • 1-1/2 pounds boneless sirloin steak
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1 10-3/4-ounce can beef broth, undiluted
  • 1 medium onion, sliced
  • 2 medium green peppers cut in 1/4-inch strips
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger OR garam masala OR five-spice powder, your choice
  • 2 medium, ripe tomatoes, peeled and cut into wedges
  • Hot cooked white or brown rice
  1. Slice steak across the grain into 2x1/4-inch strips.
  2. Combine the cornstarch, sugar, black pepper and soy sauce, sirring well. Set aside.
  3. In a large skillet (preferably a 12-inch skillet), brown steak pieces in oil over medium-high heat, turning frequently, for about 5 minutes. Add beef broth, onion and green pepper slices, garlic powder and ground ginger. Reduce heat to low and simmer 5 minutes, stirring occasionally, until vegetables are crisp-tender.
  4. Stir cornstarch mixture into skillet contents. Bring to a boil and, stirring constantly, boil for 1 minute or until sauce has thickened.
  5. Remove from heat, add tomato wedges, and toss gently. Serve immediately over hot rice.
  6. Makes 4 to 6 servings.

Ready in: 40 Min

Recipe editor Patricia Mitchell