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Pepper Steak

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 servings
Author: Amy Latta


  • 1 1/2 lbs top round steak
  • 1/4 cup vegetable oil
  • 1 cup water
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium onion
  • 10 grape or cherry tomatoes
  • 1/2 tsp garlic salt
  • 1/2 tsp ground ginger
  • 1 T cornstarch
  • 3 tsp sugar
  • 2 T soy sauce
  • 3 tsp baking soda


  • Trim fat from steak and cut into bite-size pieces, cutting against the grain.
  • Place meat in a bowl, add 3 tsp baking soda {1 tsp per half-pound} and stir to coat the meat completely. This process is to tenderize the steak, and it works wonderfully.
  • Allow meat to sit for 15 minutes, then rinse off baking soda.
  • Heat oil in a large wok or skillet.
  • Add tenderized meat and cook, turning frequently until brown {about 5 minutes}.
  • Chop onion into large slices and add onion, water, garlic salt, and ginger to the skillet. Heat until boiling.
  • Cover and simmer 25-30 minutes.
  • Cut peppers into bite-sized pieces. Add to skillet during the last 5 minutes of simmering.
  • Blend cornstarch, sugar, and soy sauce. Stir into meat mixture.
  • Cook, stirring constantly until the mixture thickens and boils.
  • Slice tomatoes in half and add to skillet. Heat about 2 minutes.
  • Serve over rice.