Thursday, May 19, 2022

Pepper Steak

 I've been making this for 20 years or so. The original recipe came from Taste of Home, before they became 'new and improved'. It was a Crock-pot recipe, but I usually make it on the stove in a saute pan because I don't always think far enough ahead to allow for the 6 hour Crock-pot method and I really like to brown my meat first because I think it gives it more flavor. That also means this would be great in the Insta-Pot. 

We always have a ton of beef in the deep freeze and I have the round steak tenderized when we have our beef processed. This is one of the ways I like to use it although I also have an amazing chicken fried steak recipe from a friend that I need to share with ya'll one day. It makes a huge mess, but if I make it for the crew in a few weeks when we brand, I'll write up a post.

I made this last week when I needed to throw a quick meal together. I've been spending so much time outside that I lose track of time and before I know it, it's time for dinner. Dinner is our noon meal around here and this time of the year, I use the grill more than the stove and oven, but this quick meal has stood the test of time and you can really throw any vegetables in and just call it a stir fry.

Pepper Steak

2# tenderized round steak, thinly sliced. It's so much easier to slice when it's still partially frozen.

1 Tbsp cooking oil

1 Tbsp butter

salt-pepper-granulated garlic

2 Tbsp Worchestershire

1 large onion, chopped

1 garlic clove, minced

2 large peppers. cut into strips (I usually use a combination of colored peppers)

1/2 tsp ground ginger (or fresh grated if you have it)

1/4 C soy sauce (I use Coconut Aminos)

I can petite, diced tomatoes, undrained

1-2 Tbsp cornstarch (I really like using Tapioca Flour for a thickener too ) + 1/4 C water

Cooked rice (I use brown rice)

*I will often grate a carrot and top this with shredded carrot.

*In a large saute pan, brown sliced round steak in oil and butter, seasoning with salt, pepper, granulated garlic, and Worchestershire. Toss in your chopped onions,  garlic, peppers and ginger - continue cooking for a few minutes. Add Coconut Aminos (or Soy Sauce) and diced tomatoes. Simmer for 15-20 minutes. Make a slurry with cornstarch and water and stir into pepper steak. Simmer until thickened. Serve over rice. This time I served it with fresh green beans - they've been so nice in the produce department lately.

And I can vouch for the fact that this is equally good without the tomatoes because I didn't have any. 😄


Shirley said...

Oh this sounds lovely, and as I have everything in stock I’ll try this for dinner. I also have broccoli and throw that in as well. My husband doesn’t like plain rice, so I’ll make pearl couscous to go with it. I always fry the pearl couscous in a spoon full of oil to give it the nutty flavor, throw in twice the amount of water of the pearl couscous and a veggie stock tablet, and let ik cook with the lid on slowly for 12 minutes. Stir halfway, for it can get stuck in the bottom.

Gretchen Weaver said...

Sounds delicious! Noon is our main meal also. I have several packages of round steak left in the freezer, I think they'll be served up soon. Thanks for the recipe, happy stitching if you can find any time!

Joy said...

Sounds so yummy! I have a package of sirloin steaks in the freezer. I may just have to do Pepper steak with one of those. Planting season is complete here. Thinking about you and hoping you get moisture!! Love your blog!

ytsmom said...

THanks for the recipe. I don't care for Taste of Home anymore either. The recipes call for too many premade, mix-type items. Sad, in a way, but I guess that is what the majority want these days. It always amazes me when people rave about a bought dessert, how great it is, when usually they are just mediocre.

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