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Pepper steak

By: 13 May 2010 No Comment

This is one of my husband’s all time favorite recipes.  I serve this over white rice and it’s wonderful.

Editor’s note: Brown rice works well, too, and soy sauce is essential. This meal is nothing short of great throughout the year (particularly when it’s prepared with fresh, crushed tomatoes) but this is absolutely fantastic in the fall and winter. There are times when the simplest dishes are the best and this satisfying meal stands as proof.


2 lbs of round steak, cut into bite size pieces.
2 medium size bell peppers, cut into bite size pieces.
1 quart of crushed tomatoes.
¼ cup cold water
2 tablespoons of cornstarch


I use an electric skillet preheated to 350 degrees and sprayed with non-stick cooking spray.  Place meat in skillet and brown it on both sides.  Season it with plenty of fresh cracked black pepper.  Add bell peppers and cook until almost tender.  Add tomatoes.  Reduce heat to about 300 degrees, and cover.  Cook for about 30 minutes.  Mix cornstarch and water, add to pepper steak and cook for five minutes longer.  Serve over hot white rice and enjoy.

Someone's in the kitchen with Marci!

About: Marci Nobles:
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to

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