Pepper Steak
Our Pepper Steak Recipe is an old family recipe from Cheryl’s Aunt Delores, going back more years than we’ll admit. It was delicious when Aunt Delores made it, and even better now after we tweaked it a bit and added our Prime Rib Roast Beef Seasoning for seasoning the beef. The flavor carries over into the entire dish. The result is extremely savory and worthy of an old school Sunday family dinner. But also share it with your friends. They will be glad you did.
If you have not had Pepper Steak, the pepper refers to green peppers, when added to the recipe along with some crushed tomatoes and other spices, the flavors are very balanced, allowing the Prime Rib Seasoning to come through with the beef. Serve over rice, which can be a Jasmine rice if you prefer, and that’s it.
We hope you enjoy it as much as we do. Aunt Delores will be pleased as well, knowing that her recipe has been passed down through generations. Maybe it will become part of your recipe collection and you’ll pass it on as well.
Serves 4
Ingredients:
1 ½ or 2 pounds of Round Steak, cut into ½” strips against the grain
¼ Cup Flour
3 Tablespoons Sheffield Prime Rib Roast Beef Seasoning
3 Tablespoons Extra Virgin Olive Oil
1 Garlic Clove, Minced
1 Cup Onion, Chopped
2 Green Peppers, sliced into strips
1 28 oz Can Crushed Tomatoes. Pour off and reserve liquid
1 ¾ Cup Water
4 Beef Bullion Cubes Crushed (You can also use 1 ¾ Cups Beef Broth in place of the water and bullion cubes.)
1 ½ Teaspoons Worcestershire Sauce
Cooked Rice
Directions:
Put the flour in a large mixing bowl. Add the Prime Rib Seasoning and stir to combine. Add the beef strips. Use a fork and stir to coat the strips well.
Heat a large non-stick skillet over medium-high heat and add the olive oil. When the oil starts to shimmer, carefully add the beef strips. Cook for about 5 minutes to brown on all sides. Add the garlic and onion. Stir in and cook for a minute. Add the reserved tomato liquid and the 1 ¾ cup water, along with the crushed bullion cubes. Stir to combine. Cover and when it starts to boil, reduce heat and simmer for about 10-12 minutes or until tender.
Add the Worcestershire sauce and the green peppers. Stir to combine. Cover again and simmer for another 5 minutes. Add the crushed tomatoes, stir again to combine well. Cover and simmer for another 5 minutes. Remove from heat and serve over the cooked rice. Enjoy.