Pepper Steak Recipe
The beef round steak is one of the leaner cuts. Because this steak has little fat it’s important that you choose the right cooking method. You want to retain the natural juices so that your Round Steak doesn't end up dry, tough and lacking flavor. You should start by searing the steak to seal in the juices. Braising Round Steak is a great method of cooking. Using the steak's own juices and those you add will result in a juicy and tender cut of beef. Once you have seared the steak add enough beef broth or beef consommé to cover the steaks. Simmer on low to medium heat until the steak is tender.
Pepper Steak is another family favorite that is easy to prepare. I have included two variations on preparation of the Round Steak. As for the ingredients, I consistently include Green Peppers and Tomatoes but I also enjoy adding other favorite vegetables depending on the preference of those I am cooking for. It is a stir fry recipe so use your imagination and have fun with it!
- 2 Tomatoes skinned and sliced
- 2 Green Peppers (Remove seeds and membranes, thinly slice)
- 1 medium onion
- Baby Bella Mushrooms halved
- Zucchini sliced and cut in thin spears
- 2 stalks of Celery thinly sliced
- Add other veggies of your choice like Snow Peas, Carrots, Zucchini or Red and Yellow Peppers
- 1 Tbs. Worcestershire Sauce
- 1 Tbs. A-1 Steak Sauce
- Black Pepper to taste
- 1/4 cup Soy Sauce (optional if you marinated the meat)
Prepare the Round Steak
Trim all the fat and cut in thin slices across the grain.
To Marinate: Place the steak in a large baggy and add enough Teriyaki Marinade to cover. Seal baggie and place in the fridge for 30 minutes or longer.
If you choose not to marinate the meat, dredge the steak slices in flour and set aside.
Cooking The Steak
- Coat the bottom of the pan with Olive Oil
- Using medium high heat, add the Round Steak to the pan.
Note: If you marinated the steak, remove just the meat from the baggy, shaking off the excess liquid.
- Brown the meat over 15-20 minutes. Turn often to sear both sides.
- Once the meat is browned add 1 can of Beef Broth and 1 can of Beef Consommé.
- Cover and simmer over medium low heat for 30-45 minutes or until the steak is tender.
Thicken the Sauce
If the sauce is too thin:
- In a small glass stir 1-2 Tbs Cornstarch with enough cold water to make a thick liquid
- The sauce should be hot and bubbling when you add the cornstarch mixture to the pan.
- Stir well
- You may have to repeat this step in order to achieve your desired consistency
Once the Round Steak is Tender
- add the Green Peppers, Onions, Zucchini and Celery
- Add Worcestershire Sauce
- Add A-1 Steak Sauce
- Stir well. Cover and simmer for 15 minutes.
- Add the Tomatoes and Mushrooms and stir well.
Taste the sauce while it is simmering. You may want to add more Worcestershire and/or Steak Sauce to suit your taste buds.
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