Ingredients
- 2 lbs - Chuck Shoulder Steak (cut into 1/4" thick strips)
- 1 tsp - Salt
- 1 tsp - Black Pepper
- 2 TBS - Olive Oil
- 1 TBS - Minced Garlic
- 15 oz - Stewed Tomatoes
- 15 oz - Beef Broth
- 3 TBS - Soy Sauce
- 1/2 - Red Bell Pepper (cut into 1/2" strips)
- 1/2 - Yellow Bell Pepper (cut into 1/2" strips)
- 1/2 - Orange Bell Pepper (cut into 1/2" strips)
- 1/2 - Green Bell Pepper (cut into 1/2" strips)
- 1 - Large Yellow Onion (cut into 1/2" strips)
- 2 TBS - Corn Starch
- 2 TBS - Water
Directions
- Season meat with salt and pepper.
- Add 1 TBS of olive oil to a large skillet over medium high heat and brown meat in 2 batches.
- Return all meat to the pan, add garlic, tomatoes, soy sauce, broth, stir and bring to a boil.
- Reduce heat to medium low, cover and simmer for one hour or until tender.
- In a separate skillet over medium heat add remaining 1 TBS of oil and sauté onions and peppers for 2-3 minutes.
- Once the meat is tender (not falling apart) mix in peppers and onions, cook for 2 more minutes or until the vegetables are to your desired tenderness.
- Mix corn starch and water together until smooth.
- Stir into meat and vegetables and mixture will immediately thicken.
- Serve over rice or noodles.
Enjoy!
This worked out great for me. Thank you.
ReplyDeleteThe husband and crew loved it. We will be making this weekly. Thank you
ReplyDeleteHow can I get my sauce to thicken up a lil more I followed ur recipe to the letter on the salisbury steak fantastic but I couldn't get my sauce to thicken like urs do u know y
ReplyDeletecorn starch should help.
DeleteDelish!!
ReplyDeleteOMG! The best pepper steak I've ever eaten!!!
ReplyDeleteThank you! Glad you enjoyed it!
DeleteGreat recipe. Making it for the second time.
ReplyDeleteLove it! Thank you for sharing.
ReplyDelete