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  1. In large skillet or stock pot, fry steak, onions, and garlic in oil over medium heat.
  2. 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.
  3. 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.
  4. 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.
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  • Robyn Savoie
    This is really good and I like the addition of tomatoes. I added a pinch of red pepper flakes for a bit of heat.
    Yo he cocinado/probado esta receta
    1 person likes this review


    • Love2cook
      15 de Noviembre de 2014
      This was a easy to follow recipe and cheap on price. I used shaved steak and it was just as great. This is one that works if money is tight. Thanks for sharing.

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