Pepper Steak: A Recipe

I don’t typically blog about recipes.  I don’t take good pictures of food.  But every once in awhile, I think of a recipe that I’d like to share on my blog.

This recipe in particular has memories for David.  It’s from his grandparents.  I also have memories of his grandmother making it.  She’d fuss over it and stay with it and stir and fuss, and it was always wonderful.  I need to be a better “fuss over it” cook.  I am more of a set the timer and hope for the best type of cook.  I can occasionally stir and fuss but it’s not often.  I think it’s when I make pudding.  Gotta stir pudding.  I can’t think of anything else.

So anyway, I wanted to record this recipe for all time.  Plus, I got a not bad picture of it.

I think what makes this pepper steak really tasty and special are the tomatoes.  I don’t if I had ever heard of pepper steak with tomatoes in it.  But this pepper steak has it.  The recipe calls for 2 large fresh tomatoes.  I used about 6 campari tomatoes.  They tasted like home-grown tomatoes.  I highly recommend them.

So here’s the recipe.

3 cups hot cooked rice

1 pound beef round steak (tenderized).  (just read the recipe thoroughly for the first time in awhile. I didn’t use tenderized beef.  It was still delicious.)

1 tbsp paprika

2 tbsp butter

2 cloves of garlic (no fresh garlic so I did without.  Still delicious.)

1 1/2 cups beef broth (I used 2 beef boullion cubes dissolved in  water.)

1 cup sliced green onions – including tops

2 green peppers cut in strips

2 tbsp cornstarch

1/4 cup water

1/4 cup soy sauce. (I used the low sodium kind.  Still delicious.)

2 large fresh tomatoes cut into eighths. (I used campari and cut them in fourths)

Cut meat into pepper steak sized strips.  (My recipe says 1/4 inch wide.  That’s crazy.  I must have been referring to the thickness when I wrote this down probably 15 years ago.)  Sprinkle the meat with the paprika.  Using a large skillet, brown the meat in butter.  Add garlic and broth.  Cover and simmer 30 minutes.  Stir in onions and green peppers.  Cover and cook 5 minutes more. (I don’t like the peppers so crunchy, so I usually cook for about 10 minutes.)

Blend the cornstarch with water and soy sauce.  Stir into meat mixture.  Cook, stirring until thickened, about 2 minutes.  Add tomatoes and stir gently.  Serve over rice.

This is really good.  If you try it out, let me know! I hope you like it.

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6 thoughts on “Pepper Steak: A Recipe

  1. This looks delicious. I’m sure your family enjoyed it thouroughly! How sweet of you to make this today. Sure hope David’s doing alright and I know this made him feel great! Good picture too.
    I’m going out tomorrow (and to the P.O so you all can get your leather ‘bling’!) and will pick up the ingrediants. Yum!

  2. I made the yummy sound when I saw the photo. Looks delicious! I’ll make it next time DD is away at dinner time. She HATES peppers. Makes me wonder if the stork left the wrong kid, since DH and I love them.

  3. Thanks for sharing a favorite family recipe. It looks delicious. My husband will be thrilled that I have a new item in my dinner repertoire. I would rather not cook at all so I tend to make the same handful of recipes over and over. At least that way the kids don’t have to think of new complaints 🙂

  4. I’ve been making this exact recipe for years, and I’ve never made it for anyone who didn’t absolutely love it & usually ask for the recipe. The only change I make is using an entire bunch of green onions instead of just a cup, because we love onions of any kind, so the more the merrier in our family!

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