How to Make Yummy Peggy's pepper steak

Peggy's pepper steak. This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out! This popular pepper steak recipe is tasty as well as colorful.

Pepper steak is quick, easy and perfect to whip up any night of the week. I love it with brown rice, but cauliflower rice would also be great on the side. Made from family recipes, Peggy's Peppers Pepper Jellies bring a level of sophistication to easy appetizers and pair. You can cook Peggy's pepper steak using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Peggy's pepper steak

1. Prepare 3 packages of beef loin.
2. It's 1 each of red bell pepper.
3. You need 1 each of green bell pepper.
4. It's 1/2 of onion.
5. You need 1 tsp of soy sauce.
6. You need 5 tsp of cornstarch.
7. You need 2 each of beef bouillon cubes.
8. You need of olive oil.
9. You need of garlic salt.
10. It's of rice.
11. Prepare 2 cup of water.

This post may contain affiliate links. She's always coming up with great flavours for sauces and her Pan fried steak is no exception. Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes. This delicious Southern pepper steak recipe calls for both green and red bell peppers and can be made with either chuck, blade, or round steaks—whatever your preference, it will be equally good!

Peggy's pepper steak instructions

1. Chop peppers and onions to bite size pieces.
2. Saute peppers and onions in pan with olive oil. Saute until color has faded and veggies are tender.
3. While peppers are sautéing, season beef with garlic salt and cut into preferred size..
4. Dilute two beef bouillon cubes in two cups of hot water..
5. Once peppers and onions are done, remove and put into a dish on the side. Now brown both sides of meat. About two minutes per side, use the same oil from before. As the meat finishes browning remove and put to the side..
6. Add water with beef bouillon and 5 teaspoons of corn starch in a small pot on medium heat. Stir liquid consistently. Add more corn starch till desired thickness. Recommend soup like consistency..
7. Once gravy is soup consistency add soy souce.
8. Put everything together in a pan and cook over medium heat, covered, for ten minutes. Serve with rice.

Classic Steak au Poivre, or steak with a creamy peppercorn sauce. A standard on the menu of any respectable steak house is peppercorn steak, or "steak au poivre" as the French call it. Pepper Steak is a prototype dish made by Sōma Yukihira. It was made by Sōma in hopes of creating a dish for the Moon Banquet Festival. --TBA--. A traditional and perhaps forgotten Chinese takeout dish is Pepper Steak, which is simply beef, green bell peppers, and yellow onions cooked in a brown sauce.