October 24, 2019

Ground Beef Pepper Steak

Tender, ground beef with sautéed peppers and onions in a flavorful tomato sauce. This Ground Beef Pepper Steak is served over egg noodles, making it a filling, easy weeknight dinner.

Gifting Meals

I mentioned in a few other posts that in recent years my family has been given many delicious, homemade meals from our family and friends. My mother-in-law makes a delicious pepper steak that she made for us after each of my kids were born.

A few weeks ago I was thinking about her pepper steak, and decided that I wanted to make it with a twist. She uses thinly sliced steak, but I wanted to use ground beef, and add a bit of a flavor kick.

If you’re looking for meals to make for others, here are a few of my favorites:

Instant Pot Butternut Squash Soup
Sausage and Beef Lasagna
Chicken Pot Pie with Cheddar Crust
Chicken and Roasted Vegetable Enchilada Casserole

Ground Beef Pepper Steak

Tender Ground Beef

For tender ground beef, I mix it with cornstarch and water, and let it sit for about 20 minutes. This prevents the meat from becoming too dry.

Tomatoes

Not all pepper steak recipes have tomatoes, but I like them added in! For this recipe I use a can of fire roasted tomatoes to give just a bit of extra flavor.

Egg Noodles

This recipe is delicious over rice or most pasta. My mother-in-law serves hers over egg noodles, and that’s my favorite!

Egg noodles can fall apart easily, so be sure that you do not boil them for longer than the package recommends, and that you do not stir them too much while they’re cooking. Either of these mistakes can cause the noodles to break up.

This Ground Beef Pepper Steak is a quick and easy dinner, making it perfect for a weeknight meal. It reheats well, so if you don’t finish it all at once the leftovers are great to eat the next day for either lunch or dinner!

Ground Beef Pepper Steak

Tender, ground beef with sautéed peppers and onions in a flavorful tomato sauce. This Ground Beef Pepper Steak is served over egg noodles, making it a filling, easy weeknight dinner.

4.80 from 10 votes

Course: Dinner

Prep Time: 15

Cook Time: 40

Servings: servings

Calories: 522

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Ingredients

Beef and Vegetables

1 pound ground beef
1 tbsp water
1 teaspoon cornstarch
3 tbsp butter divided
4 cloves fresh minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2 green bell peppers cut into thin slices
1 medium sweet onion cut into thin slices
1 14.5 ounce can fire roasted diced tomatoes
1 cup beef broth
2 tbsp reduced sodium soy sauce
1 teaspoon sriracha chili sauce

Sauce

2 tbsp cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon salt
Pinch cayenne pepper
1 tbsp water
1 tbsp Worcestershire sauce

Serving

12 ounce package wide egg noodles cooked according to package directions

Instructions

Beef and Vegetables

In a medium sized bowl, stir together water and cornstarch until smooth. Add beef to bowl and stir until beef is well coated with cornstarch mixture. Let sit for 20 minutes.
Then, stir beef together with garlic, salt, and pepper.
Melt 1 tbsp of butter in a large skillet over medium-high heat. Add beef and sauté until cooked browned, about 6 minutes. Remove beef from skillet and set aside.
Melt remaining 2 tbsp of butter in skillet. Add peppers and onion. Sauté until softened, about 5 minutes.
Return beef to skillet with vegetables. Stir in tomatoes, beef broth, soy sauce, and sriracha. Simmer, uncovered, for 30 minutes.

Sauce

In a small bowl stir together cornstarch, garlic powder, onion powder, sugar, salt, and cayenne pepper. Once will combined, stir in water and Worcestershire sauce until smooth.
Stir Worcestershire mixture into beef and vegetables in skillet (this is done after the mixture has been simmering for the 30 minutes in step 5 above).
Stir until smooth. Let skillet simmer for about 3 more minutes.