Pepper Steak Stir Fry Recipe

My absolute favorite type of food is Chinese, but since I cannot have Chinese as much as I’d like to because of dieting reasons, I have to settle for 2nd best, which is Pepper Steak Stir Fry. Although lately, I have been making it with chicken instead and substituting white rice for quinoa.


1 1/2 lb of Lean Beef Round Steak (or whatever meat you prefer)
1 tbsp Paprika
2 cloves Garlic (crushed)
2 Tbsp Butter
1 Cup Green Onions (scallions)
2 Bell Peppers
2 Large Tomatoes
1 Cup Beef Broth
1/4 cup Water
2 Tbsp Cornstarch
2 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
1 cup Rice (or quinoa)

and since I like altering recipes to suit my mood; I add in a couple of Tbsp of Teriyaki sauce and chop up an entire zucchini, along with some cremini mushrooms. I guess it’s all a matter of preference in vegetables. =)


  • Cut up steak and sprinkle with paprika and let stand while prepping vegetables.
  • Cook steak and garlic in butter, soy sauce, and Worcestershire sauce til brown.
  • Add onions, green peppers, zucchini and continue cooking until veggies welt.
  • Start boiling water for your rice or quinoa.
  • Once veggies have welted, add tomatoes and broth, then cover and simmer for 15 minutes.
  • Cook rice or quinoa according to directions.
  • Blend water w/ cornstarch and stir into steak and cook until sauce thickens and serve.

Occasionally, I will get the Iron Chef General Tso’s Sauce to top it off with since it’s natural, contains no MSG or preservatives, and gives it that overall Chinese flavor that I crave when I can’t have yummy deep fried crab puffs, shrimp, or sweet and sour chicken. It still has sodium, but what doesn’t? *wink*

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