PEPPER STEAK POTOURRI - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather


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4 to 6 servings


  • 2 to 3 tablespoons cooking oil (corn, canola, safflower, or extra virgin olive oil)
  • 1½ pounds boneless beef round or chuck or sirloin steak, cut into 1½ x 1-inch strips
  • 1 garlic clove, peeled and minced
  • 2 cups diced canned tomatoes (include liquid)
  • 1cup water
  • 1 cup chopped peeled onion
  • ½ cup chopped celery
  • 1/3 cup each coarsely chopped or a julienne (thin strips) green pepper and sweet red and sweet yellow pepper
  • 2 tablespoons plus 2 teaspoons cornstarch
  • ¼ cup cold water
  • 1/3 cup reduced-sodium soy sauce
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 4 to 6 servings hot cooked rice or noodles (optional)
  • Minced parsley as desired for garnish


In a large heavy skillet, heat oil over moderate heat; add beef strips and sauté, browning meat thoroughly.  Add garlic, tomatoes, and 1 cup water.  Reduce heat to low and simmer for 30 minutes.  Add onion, celery, and peppers; continue cooking for 10 minutes. 


In a 1-cup measure, blend cornstarch into ¼ cup cold water until a smooth paste is formed; stir cornstarch mixture into meat/vegetable mixture.  Add soy sauce, Worcestershire sauce, and salt and pepper to taste; continue cooking for 1 minute.


To serve, spoon pepper steak mixture over mounds of hot cooked rice or noodles, if desired and garnish each serving with a sprinkle of minced parsley.

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