Green Pepper Steak with tomatoes and onions, served over rice for a complete meal. This vibrant and flavorful pepper steak stir fry is easy enough for a weeknight, and good enough for company! Pepper steak is very easy to make!
Slice your steak very thin and marinate in a little soy sauce and granulated sugar while the other ingredients are prepped. Once quick fried, the steak is tender and flavorful with little crispy edges that I adore. Next, the peppers and onions are sautéed until crisp-tender before adding garlic and ginger to round out the flavors. Everything is coated in a simple but tasty umami sauce thickened with cornstarch.
Finally, ripe tomatoes are stirred in at the end just until warmed, but not cooked. Served over rice, this complete meal can be on the table in under an hour!
2 tablespoons olive oil
1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips
2 medium green/red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut in half and sliced (about 1 cup)
2 cloves garlic, chopped
1 teaspoon dried oregano leaves, crushed
2 packets Swanson Flavor BoostConcentrated Beef Broth
1/4 cup water
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.
Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet over medium heat.
Add the peppers and onion and cook until the vegetables are tender, stirring occasionally.
Add the garlic and oregano to the skillet and cook and stir for 1 minute.
Return the beef to the skillet.
Stir in the concentrated broth and water and cook until the beef is cooked through.