• Cooking Time:
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  • 1 pound sirloin steak (or other steak), cut into thin 2-inch strips
  • 1-2 Tablespoons oil
  • 2 onions, sliced into 2-to-3-inch slices
  • 1 large clove garlic, minced
  • 2 tomatoes, diced
  • 1 green bell pepper, sliced into thin, 2-inch slices
  • 1 red bell pepper, sliced into thin, 2-inch slices
  • 1 yellow bell pepper, sliced into thin, 2-inch slices
  • 1 cup beef broth
  • 1/2 teaspoon salt
  • 2 Tablespoons soy sauce
  • 1/2 cup cold water
  • 2 Tablespoons cornstarch
  • 3-4 cups of hot cooked rice


  • In large skillet or stock pot, fry steak, onions, and garlic in oil over meduim heat.
  • When onions are starting to turn translucent and steak is partially cooked (still some pink), add tomato, beef broth, salt, and soy sauce.
  • Cover and simmer for about 10 minutes, until meat is tender.
  • Add bell peppers and stir to mix them in.
  • Cook for about 5 minutes, until peppers are crisp-tender, or almost as cooked as you prefer.
  • In small bowl, whisk together cornstarch and water.
  • Add to pepper steak pan, stirring to avoid lumps and cook until mixture thickens.
  • (Boil/simmer for about 3 minutes.)
  • Serve over hot rice.

Categories: Beef  Main Dish 
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