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Pepper Steak


Original chef: Donna Brumbaugh

Recipe author: Jim Hayes

Date: 2/2/03


Ingredients List:

1 to 1 1/2 pounds of Beef chuck 2 pounds

is okay. (can use sirloin round,

london broil etc.)

1/4 cup of Soy Sauce

1 clove of Garlic

1/2 teaspoon Ground Ginger

1/4 cup Salad Oil. (Crisco oil Ok)

1 cup Green Onions thinly sliced

1 cup Green Peppers in 1 squares

2 stocks of Celery, thinly sliced (optional)

1 tablespoon Corn Starch

1 cup Water

2 Tomatoes cut into wedges

1 bag of Egg Noodles (preference)

Multiple servings of White Rice (2-4



Cookware or Tools Needed:

Large frying pan

Measuring cups / spoons



  1. Slice Beef across grain into thin slices about 1/8 inch wide and up to 3 inches long.
  2. Combine Soy Sauce, Ground Ginger, and Beef strips and toss. (set aside for later)
  3. Heat oil in large frying pan.
  4. Add Beef strips, and toss until browned and cooked.
    1. If not tender, lower heat and simmer for 30-40 minutes.
  5. Turn up heat and add Garlic, Green Onions, Green peppers, and Celery.
  6. Toss until veggies are tender crisp. (about 10 minutes)
  7. Mix Corn Starch with Water and add to pan.
  8. Stir and cook until thick.
  9. Add Tomatoes and heat through.
  10. Done.


Serving Instructions:

Serve over white rice or egg noodles. Mmm good.



For extra gravy (always a plus), double Water and Corn Starch.

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