Pepper Steak

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds boneless beef round
  • ¼ cup olive oil
  • 1 garlic clove, finely minced
  • 2 large tomatoes, skinned and chopped
  • 4 medium-size green peppers, seeded and cut into strips
  • ¼ cup soy sauce
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoons sugar
  • teaspoons ground ginger
  • cups Beef Stock
  • 2 tablespoons cornstarch


  1. Cut the meat diagonally across the grain into thin strips.

  2. Heat the oil and brown the meat and garlic in it quickly. Stir in the tomatoes and green peppers.

  3. Add the soy sauce, pepper, sugar, ginger and three-quarters cup of the stock.

  4. Cover and cook for fifteen to twenty minutes, or until the meat strips are tender.

  5. Blend the cornstarch with the remaining stock. Stir into the meat mixture, bring to a boil, and simmer for two minutes, stirring constantly.

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