Classic Pepper Steak with Pasta

Classic Pepper Steak with Pasta


– 1 lb sirloin steak, thinly sliced

– 2 tablespoons olive oil

– 2 bell peppers, sliced

– 1 onion, sliced

– 2 cloves garlic, minced

– 1 cup beef broth

– 2 tablespoons soy sauce

– 1 tablespoon cornstarch

– 1 tablespoon water

– Salt and pepper to taste

– 8 oz pasta, cooked al dente


1. Heat 1 tablespoon of olive oil in a large skillet over

medium-high heat. Add the sliced steak and season

with salt and pepper. Cook until browned, then remove

from the skillet and set aside.

2. In the same skillet, add the remaining olive oil, bell

peppers, onion, and garlic. Sauté until the vegetables

are just tender.

3. In a small bowl, whisk together the beef broth, soy

sauce, cornstarch, and water. Pour this mixture into the

skillet with the vegetables.

4. Return the steak to the skillet. Stir well to combine

and bring the sauce to a boil. Reduce heat and simmer

until the sauce has thickened.

5. Serve the pepper steak over cooked pasta.

Prep Time: 15 minutes | Cooking Time: 20 minutes |

Total Time: 35 minutes

Kcal: 650 kcal | Servings: 4 servings


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