Easy Pepper Steak

If you follow me on Facebook, you already know how shocked I am at how well this dinner was received by the kiddos.  Since I moved in with Lane and took over primary dinner making responsibilities (the joys of living with a food blogger!), the kids have been exposed to a lot of new foods.  I try to plan meals so that on the nights we have the kids there’s a good balance of things they’ve tried and liked (spaghetti with meatballs or taco cups for instance), with a few new things in between.  The rule is that you don’t have to like it, but you do have to try it.  I put this on the meal plan fully expecting some resistance from the kids.  M doesn’t care for raw peppers in a salad, and O declares just about every food “spicy.”

Deciding that if they ate the beef and rice at the very least it wasn’t the world’s most horrible dinner, I proceeded with caution and made this pepper steak.  Surprise, surprise- O cleaned his plate almost before I had time to hand out napkins and said I need to make this again while M decided the green peppers are “okay” and made a really good dent in her dinner as well.  This was easy to make, delicious, and a hit with the kids and grown-ups alike.  I served this over brown rice and it was a really filling meal.  Welcome to the rotation of favorites, pepper steak!

pepper steak

Easy Pepper Steak


  • 3 Tbsp. cornstarch
  • 1 3/4 C. beef stock
  • 1 Tbsp. lite soy sauce
  • 1 clove garlic, minced
  • 1 lb. boneless beef sirloin steak, 3/4″ thick, sliced into very thin strips
  • 1 large green bell pepper, cut into 2″ long strips
  • 1 large red bell pepper, cut into 2″ long strips
  • 1 medium onion, cut into thin wedges
  • 1 C. uncooked rice, cooked according to package directions (about 3 C. cooked rice)


In a small bowl, stir together the cornstarch, beef broth, soy sauce, and garlic until the mixture is smooth.

Heat a large (10″) skillet over medium-high heat and add the beef.

Cook the beef, stirring often, until the meat is well-browned and then pour off any fat.

Reduce the heat to medium and add the peppers and onion.

Stir in the broth mixture and cook, stirring, until the mixture boils and thickens.

Serve the beef mixture over rice.

Makes 4  servings.

Source: adapted from Campbell’s Kitchen

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