PEPPER STEAK RECIPE

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  • 2 pounds beef shoulder steak, cut against the grain into 1/4 inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cooking oil, divided
  • 3 cloves garlic, minced
  • 1 (15 oz) can stewed tomatoes
  • 1/4 cup soy sauce
  • 1 1/2 cups beef broth
  • 1 large yellow onion, sliced
  • 3 bell peppers (red, yellow and green), sliced
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions:

  1. Season the sliced beef shoulder steaks with salt and pepper.
  2. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Cook half the beef for 1 minute, stir, then spread in an even layer and cook for another minute, stirring occasionally, until browned. Transfer to a plate. Repeat with remaining 1 tablespoon oil and beef.
  3. Return all the browned beef to the skillet. Add the minced garlic and mix well.
  4. Stir in the stewed tomatoes, soy sauce and beef broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1-1 1/2 hours, until beef is fork-tender.
  5. Meanwhile, heat the olive oil in another skillet over medium-high heat. Add onion and bell peppers. Sauté for 2-3 minutes until vegetables are tender-crisp.
  6. Add pepper-onion mixture to the simmering beef and mix well. Simmer uncovered for 2-3 minutes.
  7. In a small bowl, mix the cornstarch and cold water to make a slurry. Stir into beef mixture until sauce thickens slightly. Recipe by Ineskohl.info
  8. Serve pepper steak over rice or noodles. Enjoy!

Slow Cooker Directions:

Follow steps 1-4, using a 6-quart slow cooker instead of a skillet. Cook on Low setting for 8 hours. Then follow remaining steps.

Tips:

  • Cut the beef against the grain into thin slices to keep it tender – This ensures the meat shreds easily after the long cooking time.
  • Don’t overcrowd the pan when searing the beef – Cook it in batches to properly brown the meat, which adds tons of flavor.
  • Use stewed or crushed tomatoes – They break down and create a lush, thick sauce.
  • Simmer low and slow – The long cook time allows the beef to become fall-apart tender. Aim for at least 1-2 hours.
  • Add veggies near the end – Peppers and onions only need a quick sauté to soften but still keep some crunch. Stir them in right before serving.

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