Maria's Pepper Steak

This was delicious. The only change I made was I used leftover roast beef cut in strips and I used half red wine vinegar and half balsamic vinegar. My husband loved it. I did thicken the sauce with cornstarch and water. The second time I made it, I used teriyaki marinade instead of soy sauce (much less sodium) and added water chestnuts. This is a favorite recipe. Thanks Maria

Made this recipe last night and I was a little nervous since it was my first time making pepper steak. Fantastic!! I used red,green,and yellow peppers. Used beef for stir fry already cut into thin strips. I also used low sodium soy and rice wine vinegar instead of the red and reduced it to 1/4c. Hubby loved it and said the sauce was so tasty.....I said its only 3 ingredients....it tasted like so much more. I did thicken the sauce with cornstarch/water. Will most definately make again. This was a great meal and very flavorful! Thanks!

I was looking for something to do with my steak and bell peppers, and this was great! I never would have thought to use honey, but it worked well. One trick to try if you have time is to marinate the sliced beef first with soy sauce and minced garlic, along with a pinch of baking soda and about a tablespoon of cornstarch. Work that mixture into the meat with your hands, then just let it sit for half an hour. It makes the meat really tender and even more flavorful.

GREAT RECIPE!! I DOUBLE THE SAUCE, AND HAVE MADE IT WITH PEPPERS AND STEAK, CHICKEN AND BROCCOLI, AND MY FAVORITE- PORK WITH MUSHROOMS AND WATER CHESTNUTS. OH SO GOOD! THANKS, MARIACOZ

We LOVE this recipe! I make it every couple of weeks. I've even made short-cuts that do not alter the taste. I use a bag of frozen pepper/onion stir fry vegtables and stir fry meat (steak or even sometimes chicken). It is always delicious!! Thanks so much for this quick and easy recipe.

Amazing. I made this recipe as "Beef & Broccoli" (substituting the peppers for broccoli). It came out absolutely delicious! I added hot pepper flakes & garlic powder to the sauce for extra kick.. and thickened it with cornstarch.... I sprinkled sesame seeds for garnish) This dish served over brown rice was amazing!

It was great! the sauce was wonderful. Although I did put some cornstarch to it to thicken and made more sauce.

This recipe is awesome. You can even use it with left over steak. I made cooked all of the ingredients and then added my cooked steak. The family LOVED it!!Thanks Maria!

without a doubt the best pepper steak i have evey had, and easy to prepare. you have to try this

This has really good flavor and is even better warmed up the next day.

I added some red pepper flakes, some ground ginger and thickened it with corn starch, it was better than our Chinese restaurant. The blending of the flavors was amazing. It will be one our faorite recipes. Thank you Maria

EXCELLENT recipe!....and I usualy don't eat many meals with peppers and onions. I feel like a broken record because my review seems to be much like everyone elses. But a few key things became apparent as I prepared and enjoyed this recipe. First, follow the instructions of a few others and cook the veggies first. Set them aside and then cook the beef. Set that aside. Then make the sauce and be sure to DOUBLE it - your family will love you for it.....and yes, it will be sweet, so don't hesitate to cut back on the honey a little. At the advice of others I used sirloin instead of flank...and slice it THIN - OH WOW! This meal took me at least 30 minutes to prep (cutting meat & veggies) and about another 30 minutes to cook. Yes, it is easy to fix but it will take you about an hour to get it ready. And do thicken the sauce a little with corn starch. This is an excellent meal when served over rice. Thanks for this recipe Maria.

I doubled the sauce, very good. I sauted onion, bell pepper in oil with meat, beef stir fry very lean. Then I put soy sauce, honey and red wine vinegar in a bowl to the side. After meat was done with vegeatbles I poured out water in meat then added the sauce in bowl to meat with cornstarch and WALA! GREAT.....I love it and will make again...

I didn't care for this recipe. I think the vinegar was too overpowering. From reading other reviews I was really expecting for it to taste like my favorite chinese restaurant. No such luck. The taste was very "weird" for lack of a better word. I don't think I will be making this recipe again.

Absolutuely wonderful. Made this for my family and some friends and even the kids wanted more...and kids enjoying a home cooked meal are a true measure of how good a dish really is. (smile). Anyway, I made some substitutions that I should mention. Instead of flank steak I used a round roast and cut up strips, I added mushrooms, & instead of red wine vinegar, I used rice vinegar.

Delicious! Great with flank or skirt steak. Thank you!

Very good! I used round steak one each of a green pepper, red pepper, orange pepper, and yellow pepper. Ended up being really pretty. Everyone liked it. I think next time I'll try the sauce with chicken, broccoli, mushrooms, and water chestnuts. Thanks!

Yum, Yum, Yum! This was absolutely DELICIOUS! I made a few minor changes though. I used sirloin steak instead of flank steak, as it is much more tender. I also used 3 peppers - one green, one yellow, and one red. I cut the vinegar down to 1/8 cup and the honey down to a little less than 1/4 cup and I added a couple dashes of cayenne pepper to give it a nice little kick. At the end of cooking time, I added 1 tbs. cornstarch mixed with 1 tbs. water and cooked it on high for a couple minutes (stirring constantly) until the sauce thickened up nicely. I served it over steamed rice with a side of egg rolls. My hubbie and I both loved it! Thanks for a great recipe! :)

This recipe was outstanding. I was a little eerie making it at first, because of a lot of the negative comments. My husband and I loved it, and we thought it had a ton of flavor. I actually used round steak instead of flank steak, and I did put about 1.25 T of flour into the sauce to thicken it a little. I served it over white rice, and it was fantastic!

This is definitely a quick and easy recipe. I used skirt steak and it was delicious. Definitely need to thicken the sauce, if serving over rice. I cooked the beef the day before and allowed it to take in the flavor of the sauce. Then all I needed to do was cook the vegetables.

A fast, good tasting meal cant get any better than this! Served over rice!

wow, this is a superb dish! no real changes were needed aside from using strip steak (what i had in my freezer), a red bell pepper along with the green ones, a healthy dash of red pepper flakes & 2 T. cornstarch. we served this over brown rice. many thanks for this excellent recipe maria!

After reading the reviews I cut the vinegar and honey down to 1/4 c. each. Oh, I also added a about 2 C. of sliced mushrooms and used a combination of red, yellow and orange peppers because they were on sale. At the end of cooking I added 1T. cornstarch mixed with 2T. water to thicken it up. It went together quickly, looked great on the plate and tasted wonderful... 5 stars all the way around! :)

Very good. Love the sauce. Perfect quick and easy weeknight dinner.

This was phenomenal. I followed the directions from another review that stated you should cook the veggies first and then remove them, and then stir-fry the steak. The meat turned out so tender and juicy, the vegetables were still crisp, and the sauce tasted absolutely delicious.

Delicious, loved the flavor, will make this one again!

I really liked this recipe for taste, and simplicity. I will try this sauce with different types of meats and vegetable combinations.

Absolutely delicious. Added a teaspoon of cornstarch to thicken. Used red, green and yellow peppers. Served over rice, but egg noodles would be good too. A "keeper" for our family recipe file! ****Update**** My family loves this recipe. I do use about 2 teaspoons of corn starch to thicken the sauce. I don't make it with peppers anymore. I switched to broccoli and sprinkle sesame seeds on top - thanks to the suggestions of others! Quick and easy recipe!

Absolutely delicious. With the sauce, I used rice wine vinegar and then added extra red wine vinegar, a little more soy sauce (low sodium), granulated garlic, ginger, orange zest and cayenne pepper. I used sliced round steak, which I had to cook longer ( an hour) to get nice and tender before adding the sauteed peppers and onions back in for about 15 min. or so. I also needed three peppers , so I chose a red one. Garnished with sauteed green onions , toasted sesame seeds and served over brown rice. Might add mushrooms next time. A real keeper recipe. Thanks, MARIACOZ!

This tasted better to us the next day at lunch. I can't compare to take out as I never order this for take out but, I really did like it. I will make it again!

I have to admit, I was skeptical about all the honey but I was pleasantly surprised! The taste was excellent! We're not big on bell peppers so I used onions, mushrooms and zucchini instead and added a mixture of black and cayenne pepper. Thanks for this great recipe!

I prepared this using the suggestion to saute veggies, remove, saute meat, remove, boil sauce w/ cornstarch until thickened, add back in meat, add back in veggies, then serve over rice. It was good, but next time I'll add some hot pepper flakes to give it a kick. I think the sauce was overly sweet, so next time I'll reduce the vinegar and honey.

This recipe is the best! I followed other suggestions and doubled the sauce, added mushrooms and water chestnuts. Thanks Maria!

It turned out excellent, my husband and son loved it. I did however, take the advice of others and made the following changes: (1) substitued Sirloin, (2) doubled the soy sauce, (3) halved the honey and vinegar and (4) sauteed mushrooms with the onions and peppers. Will definitely be making again.

OUTSTANDING!! Props to Rhiannon's review - follow that advice for tender meat and a nice sauce. As per other reviewers, I cut the soy sauce (low sodium and still salty enough) and rice vinegar (didn't have red wine vinegar) to 1/4 cup but doubled it; used only 1/4 cup honey and then squirted in a little more when it was in the pan. Used corn starch to thicken. Added some red pepper flakes for my spicy BF. Served over basmati rice. It's restaurant good.

Great recipe . I use sliced chicken cutlets and add a bit of flour mixed with water at the end for a thicker sauce.

Don't wait! Make this dish! The "sauce" is just delicious! And so versatile you can use it for the base for additional chicken, pork or beef dishes. I recommend doubling the sauce portions ... but otherwise the ingredients are just right. I did do as others have suggested and added some cornstarch to a bit of water and poured it in last minute before serving to thicken the sauce. And, because I had a guest who did not care for green peppers, I made two skillets from the same batch by cooking my meat and sauce separate from the veggies. I then added onion and green peppers to the one skillet and onion and broccoli to the other. To my surprise, my entire family, including myself, enjoyed the broccoli version better. Better than chinese carry out!!! So while I won't be fixing this as a "pepper steak" dish any more, but a "beef and broccoli" dish, I so thank the submitter for an awesome sauce I intend to keep for all time! :O)

So impressed! It took no time to make and was absolutely delicious! The butcher at my local supermarket cut the flank steak into strips for me, which substantially decreased the prep time. I omitted the onions,(personal preference)used yellow, red, & green bell peppers, minced garlic instead of garlic cloves, and doubled the sauce to ensure there was enough to cover the rice. I used inexpensive boil-in-bag 10 minute Thai rice that was the perfect compliment. My only regret is not making more to have leftovers for lunch.

EXCELLENT! EXCELLENT! EXCELLENT! Great flavor and simple to make. I also added a little cornstarch to thicken the sauce, but this recipe is fantastic.

Fantastic! I would especially recommend this recipe for venison. This recipe takes all the "gamey" out of the meat. I did do the recommended adjustments (dash of red pepper flakes, and 2 tbsp of corn startch). I also reduced the honey amount to 2 tbsp. I made this for our deer hunting camp and all of the men LOVED it.

I liked the flavor of the sauce but the cooking time of the beef might have been to long, my beef came out tough.

Great recipe. I would like to suggest to those who find eating bell peppers "uncomfortable" to use snow peas instead. Their flavor works as well and even better for some folks.

Very easy, simple, and tasty. It was a little salty and there was just too much sauce. Maybe that's because I only used a pound of steak and full amount of other ingredients. I also added corn starch to thicken the sauce up, lots of black pepper for a little extra heat, sliced the onion instead of chopping them up, and fresh broccoli florets for extra vegetables. Thanks for the quick, simple, and delicious dinner idea!

DELICIOUS!!! Bought an inexpensive flat steak and marinated it for several hours in the garlic, vinegar, honey and soy sauce. Cooked the veggies first as recommended by others, then cooked the beef in the marinade. Combined all at the last minute. Served with the cilantro rice recipe from Chipotle and my whole family loved it. Will be making again and again!

This was wonderful. The best pepper steak I've found yet. The only thing I did was bump up the garlic and used regular vinegar because I didn't have red wine vinegar. It turned out great. Thanks for the recipe!!!!

Excellent! I made the following substitutions because I am an indigent college student: Used red apple cider vinegar. Also added frozen mixed veggies (on sale) for extra nutrition. It was delicious! Leftovers tasted even better the next day after microwaving. Made this with chinese chicken fried rice recipe from allrecipes.com I like salty so i would add more soy sauce next time and I thought the honey was too sweet so I would cut that down by 25%. I guess I am used to the pepper steak from the chinese restaurant and wanted to emulate that one. Terrific recipe. Note: Just stir fry the steak until it is brown outside rather than a full 10-15 minutes unless you like super-well-done steak. I like medium well so that is why I didnt leave it frying that long. It was about 5 minutes and then I added the onions/pepper/garlic. Remember that the steak sits in the wok for a long time [10-15 minutes] more as the veggies cook so use common sense. Also I am cooking with a real chinese wok that heats up quick and also on a gas stove so maybe that is why my cooking times are shorter. Thanks Maria! This recipe is a real winner!!

My review is quite different in that I do not want to change the sauce or ingredients. My suggestion is this. Slice your meat in advance, sprinkle with 1/4-1/2 tsp of bicarb, 1 tbsp soy sauce and 1 tbsp water. mix very well cover and refrigerate. Then continue as the recipe suggests. Awesome!!! Just like best fillet steak.

Fantastic idea. My prep notes: 1. Flank steak is so expensive that it is totally out of range in my house. Other cuts work very well, and don't get tough when boiled in the sauce. 2. Steak itself doesn't need to be boiled for 15 minutes; it will cook in 1-2 minutes if thinly sliced, and then stir-fried. Great taste, great sauce, great presentation. Looks great on platter with some rice and any kind of stir-fried veggies! (Try adding some dried lily buds and some shiitake mushrooms along with the red bell peppers!! Ymmm!!)

Maria great recipe. I used a lodon briol steak and I dont think that was a good choic the meat came out so tough so anyone reading this dont do it...lol. I wasnt thrilled by it but it everyone else seem to enjoy it fairly well. I thought that pepper steak was suppose to have a spicy flavor to it and this did not even though while doing the bell peppers and onions I added chilli pepper and for some odd reason saw paprika and thought yeah throw some of that in there too. I will make this again because it is a good base recipe to tweak. Thank you again Maria not bad at all.

Stunning steak recipe. Very tasty! I never thought soy sauce, honey and red wine vinegar would make such a great combination!! I followed the instructions as suggested by Maria and it turned out perfect! If you want to make it spicy, as I like it, adding yellow banana peppers might do the trick but this recipe is fine as it is! I ate this wonderful dish with the 'deluxe mashed potatoes' recipe along with 'honey ginger carrots' and it turned to be a great meal. Of course, adding a bottle of Perez Cruz Cabernet Sauvignon from Chile made the meal even more delicious! Cudos to Maria for submitted this recipe!

My boyfriend loved this, its a man's meal! I doubled and thickened the sauce as recommended and eventually added even more soy sauce and honey as I thought the vinegar was too strong. Served with sticky sushi rice and he was wowed!

Wow, this was amazing! I liked it all - the texture, the look, and the taste, the taste.. mmmmm... Thank you! Served it over white rice, and the resulting combination of flavours (and looks) was sublime.

Wow! Didn't think pepper steak coud be this easy. I made a few changes based on what I had on hand. I doubled the sauce ingredients, however, I didn't have red wine vinegar. I used 1/4 c. white wine vinegar and 1/3 c. red cooking wine instead. I used the same oiled pan that the onions and peppers were sauteed on to cook the meat and sauce in. I forgot to add the garlic by mistake, so I added it to the sauce mixture. I didn't have flank steak, but used (sliced into strips) london broil and let the sauce boil with it, then simmer for 45 minutes in low-med heat. (I had plenty of time before hubby got home). Hubby loved it! My 4 year old devoured it! THANKS FOR SHARING!

add 1 cup of beef broth,3 tlbsp honey , 2 tlbsp of balsmic vinegar

Gives the beef a really good flavor. People who found the sauce too thin probably did not cook it on high enough heat. Cooked on medium to medium high with lid off reduces the sauce to thick and flavorful

Thank you for the recipe. It was a little sweet for my taste but my husband liked it. It was good just a bit too sweet. Maybe less honey next time. I gave 4 stars because of the sweetness and the color. It was very black in color. I dont think I can serve this to guests. Overall good though.

this was wonderful! I used only red peppers b/c they were on sale, and I only had 1/4 c honey, but WOW. we'll be keeping this one. Thank you.

This recipe was easy to prepare and very tasty. Followed it exactly and had plenty of sauce for serving over rice. My husband and son enjoyed very much and asked for seconds! This will definately replace my old pepper steak recipe. Thanks!

I used sirloin steak, rather than flank, and added a little broccoli, some mushrooms, a sprinkling of red pepper flakes, and used red & orange bell peppers, so it was very colorful. I did not cook the meat for as long as recipe said; I think it would have turned out tough if I had. I only cooked it until it was browned in the sauce, then added veggies; maybe cooked for a total of 5-10 more minutes after adding veggies to meat. Sprinkled some toasted sesame seeds on top & served over rice. It was pretty good. Sauce tastes like teriyaki. I also added 2tsp cornstarch, at the end, in an effort to thicken up the sauce, but I should have done what another reviewer recommended (Latinacook), and used 1T cornstarch and mixed it with a bit of water before adding. 2tsp did not thicken it up! Oh yeah, I used low-sodium soy sauce too!

this was really good and my husband loved it, loved the hint of honey on the meat. The meat was a little tough though, next time I will make this on the crock pot. Thanks for sharing!

This was very good, and I will be making this time and time again. I used 1/2 chicken strips, 1/2 steak strips. I KNOW it must be fantastic with the peppers (I LOVE peppers, hubby hates them), but I substituted baby carrots and corn. I sauted the carrots with the garlic and onion. And mixed the corn in at the end, with 2 cups of cooked white rice. Very delicious! Try it out!

I made this recipe using pork tenderloin instead of the beef, as specified. It is OUT OF THIS WORLD!!! My husband & I both just ADORED it & it is going to be a new regular on our dinner table. The sauce is what really "makes" it -- zingy, tangy, slightly sweet without being overpowering -- truly amazing! My husband likened it to "poprocks" in a peppery sort of way. Thank you for sharing this with us, Maria! P.S. I added a few red pepper flakes in with ours, so that may be a part of the greatness, too :)

Easy and delicious. My husband loved this. Thanks to other reviewers for their great suggestions: 1. After you remove the veggies from the pan, brown the meat. Remove from pan, then cook sauce, then add veggies and meat. 2. Add 1/2 tsp. ginger and a dash of red pepper to sauce. 3. Make a slurry of 1 T. corn starch and 3 T. water and add to sauce. With all those changes, this is a really nice supper. For a pretty presentation use red and yellow peppers.

I use sirloin and double the sauce, cook the meat longer, simmer for 30 - 60 min.

Yummy--me, my husband, and 2 year old all loved it! So easy, important to really slice the meat thinly. Also did as others suggested----cooked veggies first, set aside, then meat, set aside, then sauce including 1T cornstarch mixed with some water and added everything back to pan to heat and coat.

Very good recipe, and so simple to throw together, the only difference I made was to add thinly sliced mushrooms, and baby carrots.

My family loved this. Every last bit of it was gone in 10 minutes flat. I served it with white rice though no one in our house likes it much, and they were fighting over THAT in an effort to soak up all the sauce! Next time I'll definitely increase the sauce ingredients to 1/2 c. each. One of my boys doesn't like what he calls "sweet" meat at all, but even he devoured it. I used 1 green and 1 red pepper and 3 cloves garlic. I cooked the meat seperate from the sauce. Next time I'll just use stir-fry meat, I think. I also used cornstarch to thicken up my sauce. Thanks for an easy and tasty recipe!

Ooh - yummy yum yum yum. This dish was REALLY good. It's perfect for an easy weekday dinner, or for unexpected guests. I used red/yellow peppers (I think they taste better), but decreased the time that the meat cooked. I also used part red wine vinegar/part balsamic, as I am a HUGE balsamic fan. Finally, I also used the red pepper flakes to kick it up a notch. All told, a fabulous dinner that even my (self admitted) pepper disliking husband enjoyed.

I changed this up a bit With Watkins Grapeseed Oil. It is flavored with Garlic and Parsley so it made this dish "pop".

Easy to make and tasty. I did add some ground ginger to the marinade and served it over white rice.

gah. meat was so hard and the sauce was ok.

I made this today for New Year’s Day dinner, and it was very good. I thinly sliced a skirt steak that I marinated in the honey, wine vinegar, and soy sauce for about 2 hours before stir-frying the meat (and marinate). I used mostly corn syrup (as I was basically out of honey), and the dish still seemed a bit too sweet. Next time I would reduce the honey by about 1/3 and add some crushed red pepper flakes for some zing. DELICIOUS.

TASTY, BUT NOT THE BEST PEPPER STEAK RECIPE I HAVE HAD.

I dont know where I went wrong on this recipe. It was too "vinegary" for us. I won't be making it again.

This was made quick and easy! The taste makes it seems like I spend 1 hr cooking it!

i really liked this dish but my husband wasnt too crazy about the vinegar taste. next time i will cut back and add some crushed red peppers to balance some of the sweetness

This recipe is great but it needs modification. I took other reviewers advice and doubled the soy sauce, but left the red wine vinegar and honey the same...it was still too sweet. It also needed more zing, so I'll be adding red pepper flakes next time. Next time, I will double the soy sauce, keep the red wine vinegar amount and reduce the honey in half...and add the red pepper flakes as I just said. All in all, a nice recipe!

Good flavors

I tried this recipe and it was amazing! The whole family loved it! My boyfriend said it was one of the best meals that he had tried! And the best part was that it was so simple to make! Absolutely delicious! The only thing that I did differently was the cooking time of the meat. I cooked it in a big pot with the lid on, over a medium to low flame for about 40 mins to get the meat to soften and absorb the sauce and veggies. With a little rice on the side, pair it together and it's amazing! Thank you for the recipe! Will deff try again!

A great new recipe! My husband really enjoyed it as well. I used Jasmine rice which complimented it beautifully.

YUM! I had left over steak I wanted to use up and didn't expect to enjoy this recipe as much as I did. I used apple-cider vinegar, because I didn't have any red wine vinegar and it was just perfect. I waited to add the peppers 'til just before serving so they'd be firm - PERFECT! I'll make this again very soon.

flavor was a little bland. Sauce was a little on the thin side. I cooked the steak only half the time and it was chewy. Could be good if some of the other suggestions were followed

Really good pepper steak and the sauce was quite tasty served with rice. I added a frozen oriental vegetable mix that I had preboiled a bit before adding.

This is a great recipe that eveyone in my family loves. It is so easy to make and you can make it to the consistancy that you like by adding a little cornstarch. Highly recommended.

This was so good. My husband said, "it's a keeper." I added some mushrooms and thickened the sauce with cornstarch.

This was great. I read most of the reviews and made a few changes based on them. We loved it. I added ground ginger, red pepper flakes, and some corstarch at the end when we added the veggies back to the dish. I sauteed the veggies in olive oil first until they were crisp so they wouldnt be over cooked. I then removed them and kept them warm in another dish. I then fryed the meat strips on olive oil until they were done and ONLY then added the juices such as soy sauce, honey, etc. to the meat. Once I added the juices I added the sautted veggies and some cornstarch back to the mixture and cooked it for about 5 or 10 mts until everything was hot. I served it over white rice and it was delicious. Definitly a keeper and easy to make.

My family (including fussy 11 year old boy) loved this dish. Next time I make it, I'll cut back on the honey a little bit. But I'll definitely make it again!

This is excellent! I love the taste of the sauce. I made it with 1/2 cup of everything (instead of 1/3) the last time for even more sauce. Served on rice. Just to show how much we love this recipe, we like variety in our meals and seldom make the same thing twice within a month. But we have made this three times in the last two weeks!

Easy, which is key for me with a 3.5 yr old and 1.5 yr old around. I didn't have to double the sauce, either. I marinated the flank steak for about an hour before cooking and threw in some sesame seeds at the end, as well as 1 T cornstarch in 2T water. Served it Uncle Ben's long grain wild rice. Really good. I also followed the recommendation of another review about cooking time - I just browned the meat before adding the veggies and then cooked just 10 minutes more. Perfect. Both my husband and I thought it was delicious though the kids wouldn't even try it.

Made recipe as written, except I cut the red wine vinegar back by half (after reading a bunch of reviews), plus I added 2 tsp. grated fresh ginger into the sauce ingredients. Very good!! I also followed reviewers' advice to first brown the meat, then remove, saute the veggies, then remove, add the sauce ingredients and bring to slow boil for a few minutes, and then re-add the meat and veggies. Next time, I think I will add a 8 oz. can of water chestnuts, and sprinkle some thinly-sliced scallions over the top right before serving.

hubby loved it. i thought it was pretty good.

Not bad. My husband liked it, although I didn't care for it al too much. I think I'm not too crazy about flank steak.

This is very easy, quick and delicious. My whole family loved it.

My daughter I make this recipe often. We love it and it is very simple to make. We usually add flour/corn starch to the gravy to thicken it up a bit toward the end of cooking. We usually have to double the recipe because we love the leftovers too!

Unbelievably delicious! I use to serve rice with this dish and I have to say, it has become one of mine and my husband`s favorites!

I made this with KC strip steak just because I had it on hand. I made no other changes. It was better than I've gotten at any restaurant. This recipe is on my list of favorites! Thanks so much for sharing the recipe!!!

This was very delicious. I used some of the suggestions and added a little ginger and cornstarch, and I reduced the amount of honey and vinegar. I just added a little honey at a time until it tasted right. I served it with a basmati rice pilaf. Thank you for this recipe! I will be making this again and again.

I am giving this a 3 star because even tho it taste good its sauce was to strong with something that made my and my daughters tongue and mouths raw.I have made the recipe"Easy Pepper Steak" on this site and it was 5 star. The meat was tender because I did as one lady suggested and stir fried the veggies and then meat and set aside,made the sauce and then mixed together and let cook a few minutes. I thickened with corn starch and a little beef broth mixture and added a tad of grated fresh ginger. I served with Veggie Fried Rice which I made mild due to the strongness of the pepper steak and we got takeout egg rolls because I didn't feel like making my homemade.Thanks for sharing and I am sure this would be a 5 star for many people. It does have a good flavor.

This was very good with a couple additions, I marinated meat in stir fry sauce and minced garlic for about 30 min., added water chestnuts when the meat went in the skillet and sauted mushrooms with the onions and peppers. I thought the sauce was exactly right. Did need to be thickened at the end w/ 1T. cornstarch and 2T. water like some others suggested.