Asian Pepper Steak

Asian Pepper Steak

Photo by Renna P.

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup ready-to-use beef broth

  • 3

    tablespoons soy sauce

  • 1

    tablespoon cornstarch

  • 1

    teaspoon ground ginger

  • 2

    tablespoons vegetable oil

  • 1 to 1-½

    pounds beef top or bottom round steak, cut into ¼-inch strips

  • 1

    medium-sized red bell pepper, cut into ¼-inch strips (or green, yellow or whatever pepper you have)

  • ¼

    pound fresh mushrooms, sliced

  • 3

    scallions (green onions), sliced

  • 1

    garlic clove, minced


1. In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside. 2. In a large skillet, heat oil over medium-high heat and sauté beef 2 to 3 minutes, or until browned. 3. Add bell pepper, mushrooms, scallions, and garlic, and cook 4 to 5 minutes, or until vegetables are tender. 4. Add broth mixture to skillet and cook 2 to 3 minutes, or until sauce thickens. Might want to double sauce if you like a lot of sauce to go over noodles or rice.


Facebook Conversations