Linda's Pepper Steak

I've been making this delicious pepper steak for about 50 years.

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Cook: 25 min | Yield: 4 servings


  • 1 pound round or flank steak
  • Kosher or sea salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 green bell peppers, diced large
  • 3 beef bouillon cubes, dissolved in 1 cup hot water
  • 1 can diced tomatoes
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons soy sauce
  • 1/4 cup water


  1. Cut the steak into thin slices (this is easier to do if the meat is semi-frozen).
  2. Sprinkle with salt and pepper.
  3. In a large skillet heat the oil.
  4. Add the steak and onion and cook until meat is browned on all sides.
  5. Add the green peppers and bouillon water. Cover and simmer for 10 minutes.
  6. Add the tomatoes and simmer for 5 minutes.
  7. Mix the cornstarch, soy sauce and water and stir into meat mixture. Cook, stirring, until the mixture has thickened.
  8. Serve with hot fluffy rice or noodles.

Recipe is the property of Linda Jolly.