Pepper Steak

This recipe was so easy to make and tasted oh so big!  Ted and I both enjoyed it and in the past we had used cornstarch to make the sauce this was great using a jar of Gluten Free brown gravy.  It with the soy sauce and ginger made it very beefed up!   Delicious indeed!

Serves 6


1.5 lbs. sirloin or bottom round steak

3 tablespoons soy sauce (GF) Low sodium

1 teaspoon black pepper

Vegetable oil

1 red pepper

1 green pepper

1 large onion

5-6 cloves garlic, minced


1 Jar brown gravy (GF)

1/4 teaspoon ground ginger (or more to taste)

1/2 teaspoon black pepper

1 cup cold water

2 tablespoons soy sauce

Slice steak into 1/4-inch strips then toss with soy sauce and black pepper. You can cook this strait away or let it marinate up to 8 hours.

Chop peppers and onion into 1-inch pieces; set aside.

Add just enough vegetable oil to a large skillet to coat the bottom. Heat over high heat until very hot. Add one layer of beef strips to skillet then sauté until nicely browned. Remove from skillet then repeat this process until all beef is browned and set aside.

Coat the bottom of the pan with a little more vegetable oil, reduce heat to medium-high then add chopped peppers and onions then sauté for 3-4 minutes. Add minced garlic and continue cooking for 2 minutes.

Combine sauce ingredients and mix well. Add sauce and browned beef strips (with any rendered juices) to skillet. Cook and stir until sauce is thickened and peppers are tender.

Original recipe from South your mouth


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