Beef and bell pepper stir-fry over rice.
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Green Pepper Steak

This is one of the easiest meals I make- it has a super quick marinade, and packs a lot of flavor! I’m not sure what the original source is, so if you know, please leave a comment so I can give credit where credit is due!

Beef and bell pepper stir-fry over rice.

Green Pepper Steak

1 lb. flank steak

2 T. soy sauce (regular or lite)
1 T. white wine (cooking or regular)
4 teaspoons cornstarch
4 teaspoons water
1 teaspoon salt

1 green pepper
2-3 green onions
l/ 2 teaspoon sugar
3 T. oil (vegetable or canola, not sesame oil)

Measure marinade ingredients into a large plastic bag or large bowl and put
aside. (Less clean up with plastic bag!) Slice beef into thin strips
cross-wise (across the grain). HINT: partially freeze the meat which will
make it much easier to slice. Add meat to marinade ingredients and let soak
for ten minutes or longer, if needed.

While marinating the beef, clean out seeds from green peppers and then cut
them into thin slices. Slice green onions as well.

Heat 3 T. oil in pan, fry beef and stir briskly over medium-high to high
heat until done. Add green peppers and onion and sprinkle sugar and salt
over the mixture and mix thoroughly.

MacGourmet Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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