Other pepper steak recipes I have found are not like this straightforward dish with round steak. The flavor is much better the next day! Additionally, I have put the rice right into the pot and allowed it to cook. It absorbs the tomato combination and tastes particularly excellent in this manner.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds beef round steak, cut into thin strips
- 1 (10.5 ounce) can condensed tomato soup
- 1 (10.5 ounce) can beef consomme
- 4 medium green bell peppers, cut into 1 inch pieces
- ¼ cup soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon white sugar
- ¼ teaspoon ground ginger, or to taste
- ¼ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 1 ½ cups hot cooked rice
Instructions
- Heat oil in a skillet over medium-high heat; quickly cook and stir sliced beef in hot oil until meat has begun to brown and is no longer pink inside, about 10 minutes. Remove beef from the skillet and set aside.
- Whisk together condensed soup, beef consommé, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until bell peppers have begun to soften, about 10 minutes.
- Stir in beef; simmer until bell peppers are cooked and flavors have blended, about 20 more minutes. Serve over hot cooked rice.
Nutrition Facts
| Calories | 244 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 884 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Closest to the real thing. I make this recipe every time I make pepper steak.
I had to substitute tomato sauce for the tomato soup, doubled the ginger and used garlic powder instead of garlic salt and it turned out to be a wonderful dinner! We all loved it!
Made this with tomato sauce because I didn’t have the condensed soup. Other than that, I did just as the recipe stated. My whole family liked this very much. I do feel it needs a bit more spices. But other than that, it was very good as written.
Used diced tomatoes. Added a tinch of red pepper (husband is opposed to heat just enough for flavor) will probably increase cornstarch next time. Cooked meat for 40 rather than 20 minutes because I could. Did the meat and pepper slicing earlier in the day and it was quick and easy. Will definitely make again!
Awesome flavor, this is definitely a keeper.
I used red, yellow, orange and green bell peppers. I also chopped a Jalapeño pepper without seeds.
I used all the listed ingredients but I put in slow cooker on low to get the meat tender. It was pretty tasty and a good way to use top round steak.
This dish is absolutely amazing! It is very simple and easy to modify.(FYI- I did not use the recommended amount of soy sauce or I believe it might have been too salty so I poured to taste) If you do not have time or the money to buy fresh meat for this recipe a good alternative is to buy John Soules beef fajita strips. They are lightly seasoned and will not alter the flavor of this recipe. Since they are already cooked I was able to skip step 1 and move right into step 2. Another thing I did was used part green peppers and part red peppers since there is a difference in flavor between the two and that made it taste wonderful while adding a little bit of color to the dish. I would definitely recommend trying this recipe since it is great as well as simple!
great combo of spices!! fresh ginger makes a world of difference. marinade the meat in the soy with black pepper cook meat 1st in wok. remove and rest then add cooked meat at the end. less salty. great though!!
I used orange, red and yellow peppers and it was delicious!
Was good even though I had to substitute a couple ingredients.
My whole family loves this recipe! I cooked the meat and everything but the peppers(plus I add onions) in the instapot for 15 minutes, then let steam out, add peppers and onions and cook another 5 minutes. Meat is nice and tender!
Okay this dish was delicious and easy to prepare. I did make the following changes. #1 Using fresh grated ginger instead of the powder, 1 8oz tomato paste instead of the soup, a mixture of sliced peppers and onions ( red and yellow ) and I marinated the steak for several hours. The marinate consisted of olive oil, crushed fresh garlic, freshly grated ginger and salt and pepper. I vacuumed sealed the steak and placed in the refrigerator until I was ready to cook ( about 7 hours ) I cooked the steak first, then sliced after letting the steak rest for a few min. While the steak was resting, I sauteed the peppers and onions, then added the steak ( sliced ) and the sauce. Served over basmati rice.
Just what I was looking for, easy and so good over rice. I made this in the slow cooker. I didn’t have tomato soup but had a can of fire roasted tomatoes in its place. I put together the soy sauce, beef broth, and tomatoes and used my hand blender on them to get rid of tomato chunks for a smoother sauce. Used fresh ginger and garlic. I added onion and mushrooms, along with the peppers and dropped the meat (dredged in cornstarch) in after frying so I didn’t have issues about thickening it in the crockpot. Perfect. Thanks for such an easy and adaptable recipe.
Men in family are not big on rice and I don’t like tomato soup. So I used can of diced fire roast tomatoes instead. We also used red, green, yellow and an orange pepper instead of just for green. Made for a very bright tasty dish. The little bit of left overs we added some onion I needed to use up and some five spice, still tasty.
I rarely choose recipes calling for canned soup, but I’m glad I tried this one. It was good and simple enough to make. Instead of soy sauce, I used Bragg’s Amino Acids because it is said to be healthier. I will use low salt soup next time because the dish was too salty for our liking, even though I didn’t add any salt.
Made the recipe as written except for using low sodium soy sauce. Family really liked it. Next time, though, I will marinade the meat first to make it a little more tender. It’s a keeper!
This is awesome will keep making this dish
I read reviews and adopted some of the suggestions. I didn’t have tomato soup so I used a can of diced tomatoes instead. I also used yellow, orange and red peppers instead of green, because that’s what I had. I also used fresh ginger and garlic instead of dried. The steak was a little over a pound but I made the recipe as written (as though for 2 pounds of steak). I added a whole yellow onion sliced. I sauteed the onions and sweet peppers first, then put into the tomato and beef base. Then I sauteed the minced garlic and ginger till fragrant; about 1 minute. I added that to the mixture. I also like the sauce a little thicker, so I ended up using 4 T of corn starch to get to my desired thickness. I didn’t use the sugar because I am sugar free. It wasn’t missed. This was the best pepper steak I’ve ever made. I attribute it to yellow, orange, and red peppers instead of green, and the rich beefy, tomato-y base. I’m making it like this from now on.
Very good, goes well with Kimchi fried rice
Delicious and easy to make. My family loved it!!