Pepper Steak

This pepper steak recipe is loaded with tender beef, onions, and green peppers in a delicious tomato gravy that is best served over rice or egg noodles.

Ingredients 

• 1.5 pounds beef sirloin tips or round steak cut into strips across the grain
• salt and pepper
• 2 tablespoons butter
• 1 cup onion thinly sliced
• 1 tablespoon paprika
• 2 large garlic cloves minced
• 1 1/2 cups beef broth
• 1 medium green bell pepper cut into strips
• 1 medium yellow or red bell pepper cut into strips ( optional )
• one 14.5 ounces can of diced tomatoes

Cornstarch Slurry

• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/3 cup cold water
• Cooked rice to serve it on

Instructions 

• Season your beef tips with salt and pepper.
• In a large, lidded skillet heat the butter until melted. Add in the beef and onions and sauté until browned. Add in the paprika and garlic and sauté until browned and fragrant.
• Add a small amount of the broth into the pan, and using a wooden spoon scrape the browned bits off the bottom and into the broth. Add all the broth and stir.
• Cover and simmer on low heat until the meat is almost fully tender, around 25 minutes. If needed add beef broth to continue cooking the beef until tender.
• Add the tomatoes, and green pepper and cook for another 10-15 minutes until the peppers are tender-crisp.
• Whisk together the ingredients for the cornstarch slurry. Whisk into the meat mixture and bring to a low boil Simmer for another 5 minutes until thickened. Season to your liking with salt and pepper.
• Serve over rice or egg noodles.

Recipe Notes

• Make your own beef broth with a bouillon cube or concentrated beef bullion added to water