Rating: 4.45 stars
55 Ratings
  • 5 star values: 32
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

A simple meal recipe that is different from other pepper steak recipes that I have found. Tastes even better on the second day! I have also poured the rice directly into the pot and let it simmer. It soaks up the tomato mixture and is especially good this way.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a skillet over medium-high heat, and quickly cook and stir the sliced beef for about 10 minutes, until the meat has begun to brown and is no longer pink inside. Remove beef from skillet and set aside.

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  • Whisk together the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring the sauce to a simmer, stir until thickened, and simmer for about 10 minutes, stirring occasionally, until the green peppers have begun to cook. Stir in the beef, and simmer for 20 more minutes until the peppers are cooked and the flavors have blended . Serve over hot cooked rice.

Nutrition Facts

244 calories; protein 24.2g; carbohydrates 19.2g; fat 7.6g; cholesterol 56.4mg; sodium 883.6mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 4 stars
07/28/2009
Family loved it, I added onion with the green pepper and used tomato paste (2 ) cans and 2 cans water.(instead of the tomato soup) ...good stuff Read More
(35)

Most helpful critical review

Rating: 3 stars
10/11/2012
Way too salty as written--will need to adapt if I decide to make this again Read More
(4)
55 Ratings
  • 5 star values: 32
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/27/2009
Family loved it, I added onion with the green pepper and used tomato paste (2 ) cans and 2 cans water.(instead of the tomato soup) ...good stuff Read More
(35)
Rating: 4 stars
03/21/2011
This recipe is easily adaptable as a slow cooker meal: I used 2 lbs of blade steak, cut into 1-inch cubes, which I browned first. I used fresh ginger (1 tbsp, minced) instead of ground, sliced up a carrot, and cleaned 6 pearl onions that I had on hand. Toss everything into the slow cooker except for the peppers and rice, and set it on High for 2.5 hrs. Turn the setting down to Low, and add the cut-up peppers to the pot (I used 2 green and 2 yellow for colour). Cook your rice separately, and once that's done, your meal is ready ! The meat was moist and tender, and I got the "thumbs up" from everyone. Read More
(20)
Rating: 4 stars
06/15/2010
The only thing I'd do differently next time is marinade the meat before hand so it's not so tough. Great Flavor! Read More
(16)
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Rating: 4 stars
01/19/2010
this had a very good flavor nd is very easy to make. My husband and I both felt is was a little too salty though. To be fair thought instead of beef consomme I used beef base so thks may have contributed to that. I alos used only half the soy sauce as well. I served this with rice and broccoli. Read More
(8)
Rating: 4 stars
10/27/2010
Very yummy. I dredged my steak in flour & a little meat tenderizer & pepper before frying it in the oil. Also made more sauce by adding water to consomme and a little extra soy sauce (to taste). It was a big hit for my picky eaters. The meat became tender the longer I simmered it on the stovetop so be sure to leave time for it to simmer that 20 minutes or more while your rice is cooking. I may wait until a little later to add my peppers next time so they will be a little crispier. Will make this again - would even be a great meal for guests. Yum! Read More
(6)
Rating: 5 stars
10/19/2010
Awesome dish! Try it with yellow red and green peppers for color and taste. We also added a litle more ginger than recommended. We will surely make this again! Thanks! Read More
(5)
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Rating: 5 stars
08/10/2013
This is definitely a 5 STAR recipe! Hubby and I loved it! Made a few slight modifications though. I used 2 red bell peppers and 2 green bell peppers, but I think one could get by adding just 3 large peppers (perhaps 1-red, 1-yellow, and 1-green). I also used a low sodium soy sauce, and since I didn't have exactly 2 tablespoons of cornstarch... I used 1 tablespoon of cornstarch and 1 tablespoon of flour (which worked well), I added a bit more ginger (also added an 1/8 tsp.), and instead of adding all garlic salt, I added an 1/8 teaspoon of garlic salt, and an 1/8 teaspoon of garlic powder. I didn't need to sear the meat for 10 minutes, mine was cooked within 6 minutes. I also added a 1/4 teaspoon of dried red pepper flakes, to make this dish a bit more flavorable. I wanted to point out, after I trimmed up my 2 lbs. of round steak, I ended up with about 1 lb. plus 10-12 oz. of meat. I found this made 5 servings rather than 8. Served this one night with instant white rice, and the leftovers another night with instant brown rice. I look forward to making this dish again; as it was exceptionally good!! TUNA'S MOM, thanks for posting this recipe. This recipe is definitely a keeper!! Read More
(4)
Rating: 3 stars
10/11/2012
Way too salty as written--will need to adapt if I decide to make this again Read More
(4)
Rating: 5 stars
01/01/2012
Family loved it. I used low sodium soup and reduced sodium soy sauce so did not have the problem of it being too salty. Only used about 1/2 c yellow bell pepper because family does not like it much. I used about 1 1/2 teaspoon of ginger also. Read More
(4)