Green Pepper Steak
This Green Pepper Steak was originally a from a My Great Recipe card pack, published around 1986. Updated slightly to reflect more modern food habits, revisit what might have been on your parent’s or grandparent’s table with this Green Pepper Steak.
Equipment
- large skillet
Ingredients
- 1 lbs. beef chuck or round thinly sliced
- 1/4 cup soy sauce*
- 1 garlic clove minced
- 1/2 tsp ground ginger
- 1 tbsp oil
- 4 green onions
- 1 green pepper cut into 1" pieces
- 1 red pepper cut into 1" pieces
- 2 ribs celery thinly sliced
- 1 tbsp cornstarch
- 1/2 cup water
- 2 tomatoes cut into wedges
Instructions
- Cut beef into thin, about 1/8" thick, slices
- Combine soy sauce, garlic, and ginger in a bowl. Add beef and toss to coat. Allow beef to marinate while preparing vegetables.
- Prepare green onion, peppers, celery, and tomatoes.
- Heat oil in large skillet over medium high heat. Add beef and cook until browned on each side.
- Add remaining marinade to pan. Cover pan and allow beef to simmer for 30 minutes.
- Turn up the heat and add onions, peppers, and celery to pan. Cook, stirring occasionally until tender crisp, about 10 minutes.
- Mix cornstarch and water. Add to pan and cook until sauce has thickened.
- Add tomatoes and heat through. Serve hot.
Notes
5 Green, Blue, or Purple WW Points.
*To keep recipe gluten free, use gluten free soy sauce or coconut aminos.