Pepper Steak

This is one of those dishes I don’t make very often and every time I do, I wonder why I don’t make it more often. Plus, every time I make it, I make it a little differently. Just depends how I feel and what’s in the fridge. This is how the latest attempt went…

Pepper Steak


  • 1 1/2 to 2 lbs beef steak (I used ribeye that I found on sale but you can use tenderloin tips, sirloin, etc.) cut into strips
  • 2 or 3 small sweet peppers (I used a mixture of green, yellow and orange .. yellow and orange can be expensive so you can use all greeen) sliced
  • 1/2 to 1 small red onion, sliced thin
  • broccoli, carrots, mushrooms - use 'em if you got 'em
  • Stir fry sauce
  • 2 or 3 tbsp olive oil


Cut your meat into strips or cubes, as you like. I prefer strips about 1/2 inch by 2 or 3 inches.
Add a few tablespoons of olive oil to a saute pan and, on medium to medium-high heat, brown the meat. Remove from pan. I use a slotted spoon. Cover and keep warm.
Add peppers and onion to the saute pan. You may need a little more oil. Cover and cook on low to medium for about 5 minutes until they just begin to soften.
Add meat into vegetable mixture, add a few tablespoons of Stir Fry Sauce and heat through. Serve with rice and enjoy.
This is a good example of why you might want to get to know your butcher. Some of the beef cuts for this dish can be expensive. Your butcher can help you decide what to use and/or what might be on sale. There are a lot of options and they’re all good.

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