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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Pepper Steak

The Backstory: G-d knows, us Jewish gals love our Chinese food and pepper steak is a twist on Chinese cuisine and one of those dishes that I like to call a “stick to your ribs” meal. It is a comfort dish that always seems to please. I have been making this for over 50 years. It is best enjoyed in the cool weather. Living in the Northeast I usually made it 2 or 3 times during the winter months. Somehow I could never bring myself to cook it in the hot, humid summers. More of the Backstory after the recipe

Pepper Steak as seen on The Jewish Kitchen website

Pepper Steak

Course: Lunch, Main Dish
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 people
With all the good veggies in this dish, how could one not like its savory flavors all mixed together. Cooked this way the steak is soft and easy to digest. It is so different when steak is potted than grilled. The soy sauce, cornstarch and water gives it that little kick Serving this with rice or noodles completes the dish.
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Ingredients

  • 2 lbs. Kosher london broil cut into 1/4 inch strips
  • 1-2 tbsp. canola or vegetable oil
  • 2 cans diced tomatoes, 14 oz each
  • 2 large green and/or red peppers cut into 1/2 inch strips or cut onto chunks or strips
  • 1 medium sweet onion cut into 1/2 strips
  • 2 tbsp. corn starch
  • 2 tbsp. soy sauce regular or low sodium
  • 1/2 -3/4 cup water

Instructions

  1. Heat oil in large stock pot. Brown steak for about 3 minutes and add water. Cover and cook on low to medium heat for 35-40 minutes, checking often and stirring.
  2. Add tomatoes, their liquid, peppers, onions, soy sauce and corn starch and mix well. Cover and cook over medium heat for about 1 hour. Check often. When meat and veggies are soft, it is done. Serve over white rice or egg noodles.

…The Backstory continues: When I moved to Florida, I deleted it from my menu until I said the heck with it — I have air conditioning!!!!!!!!!!  Back on the menu, it didn’t matter what the season was, my husband I were going to enjoy this. It is a hearty dish, very tasty and savory. I usually serve this with rice or wide noodles. It is also what I call an economy dish. Although it uses steak, which can be costly, a little can go a long way. As my mom would say, “just add a little bit more of the other ingredients”. So enjoy Pepper Steak regardless of the season.

 

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Pepper Steak as seen on The Jewish Kitchen website
Pepper Steak as seen on The Jewish Kitchen website
Pepper Steak as seen on The Jewish Kitchen website
Pepper Steak as seen on The Jewish Kitchen website
Pepper Steak as seen on The Jewish Kitchen website
Pepper Steak as seen on The Jewish Kitchen website
Pepper Steak as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Pepper Steak as seen on The Jewish Kitchen website

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