Pepper Steak Short Cut

  • Yield : 6 servings
  • Servings : 6 servings
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h
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  • 2 tbsp canola or vegetable oil
  • 1 1/2 lb chuck steak boneless cut in thin strips
  • 1 envelope Lipton Onion or Beefy Onion Soup Mix
  • 2 cups water
  • 2 bell peppers, cut into strips
  • 1 - 2 tbsp cornstarch


Step 1

In a large heavy skillet or cast iron pot, heat the oil and brown the meat. Tip - Pound the meat to make it tender prior to browning.

Step 2

Stir in the onion soup mix blended with 1 1/2 cups of water. Cover and simmer for 30 minutes, stirring occasionally. Add the green peppers, replace the cover and simmer for 10 minutes or until the meat is tender.

Step 3

Stir in the cornstarch and the remaining water. Bring to a boil, then simmer, stirring constantly until sauce is thickened (should take about 5 minutes). Serve over cooked rice.

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