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Green Pepper Steak

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Submitted by venuswt

Green pepper steak stir-fry with thinly sliced round steak marinated in soy sauce, garlic, and fresh ginger, then tossed with bell peppers, scallions, celery, and tomatoes in a glossy cornstarch sauce.

YIELD

4 servings

PREP

30 min

COOK

60 min

READY

90 min

This pepper steak stir-fry starts with a quick soy-garlic-ginger marinade that does double duty as seasoning and tenderizer. Slice the round steak against the grain into thin ⅛-inch strips, toss them in the marinade while you prep the vegetables, and you’re already building flavor before the wok even heats up.

Fresh grated ginger root is what separates this from a bland weeknight stir-fry. It adds a sharp, warm bite that ground ginger from a jar can’t replicate. Combined with soy sauce and garlic, it creates an aromatic base that coats every piece of beef.

Brown the beef over high heat first, then check the texture. If the round steak isn’t tender enough, cover and simmer on low for 30-40 minutes before adding vegetables. Crank the heat back up, add the peppers, scallions, and celery, and toss until crisp-tender. The cornstarch slurry goes in last to glaze everything, then the fresh tomato wedges right at the end so they just warm through.

Pro Tips

  • Slice the beef against the grain. This is a must with round steak. With-the-grain slices are tough and chewy no matter how you cook them.
  • Get the wok screaming hot before adding the beef. If the oil isn’t shimmering, the meat steams instead of searing.
  • Add the tomatoes last. They only need a minute. Overcooking turns them to mush.
  • Serve immediately over steamed rice while the vegetables still have their snap.

Variations

  • Broccoli beef: Add 2 cups of broccoli florets with the peppers for a more substantial vegetable mix.
  • Spicy version: Stir in 1 teaspoon of chili garlic sauce or sambal oelek with the soy marinade.
  • Mushroom addition: Toss in ½ pound of sliced mushrooms with the other vegetables.

Ingredients

1 453.6
1 1
CLOVE CLOVE GARLIC
diced
1 ½ 7.5
TEASPOONS ML GINGER ROOT
fresh, grated
¼ 59
CUP ML VEGETABLE OIL
1 237
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
1 237
CUP ML SWEET RED BELL PEPPER
or green
1 1
STALK STALK CELERY
cut thin *
1 15
TABLESPOON ML CORNSTARCH
1 237
CUP ML WATER
2 2
EACH TOMATOES
wedged

Directions

Cut beef across grain into thin strips, ⅛” thick.

Combine soy sauce, garlic and ginger.

Add beef, toss.

Set aside while preparing vegetables.

Heat oil in wok.

Add beef, toss over high heat until browned.

Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat.

Turn heat up and add vegetables.

Toss until vegetables are tender crisp, about 10 minutes.

Mix cornstarch with water.

Add to pan. Stir and cook until thickened.

Add tomatoes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 397 55% from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 952mg 40%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 69g
Vitamin A 39% Vitamin C 101%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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