Simple Pepper Steak

Southern Living
Combine strips of boneless sirloin steak with bell pepper and onion for an easy Asian-style stir-fry.
6 servings


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1/4 cup cornstarch, divided
1/2 teaspoon ground ginger
1 (10 1/2-ounce) can beef broth
2 tablespoons soy sauce
1/2 teaspoon dried crushed red pepper (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless top sirloin steak, cut into thin slices
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 garlic clove, pressed
1 green bell pepper, sliced
1 medium onion, sliced
Hot cooked rice


Whisk together 2 tablespoons cornstarch, ginger, beef broth, soy sauce, and, if desired, red pepper; set aside.

Combine remaining 2 tablespoons cornstarch, salt, and pepper; dredge steak in mixture.

Heat vegetable oil and sesame oil in a large skillet over high heat 3 minutes; add steak and garlic, and saute 4 minutes or until browned.

Add bell pepper and onion; saute 8 minutes or until tender. Stir in broth mixture; reduce heat, and simmer 3 to 5 minutes or until thickened. Serve over hot cooked rice.

Created date

December 2001