Chuck Steak With Tangy Pepper and Paprika Sauce

After typing up a pepper steak recipe, I found myself craving peppers and steak... but NOT pepper steak. No, more like a cross between that and Hungarian Stew. So I dashed out to the grocery store to purchase some peppers in a pinch.

Ingredients:

Chuck roast, fat trimmed, sliced into thin pieces for stir-frying
3 green peppers, sliced
Half an onion, diced or sliced (I'll let you decide)
Oil for stir-frying
salt and black pepper to taste
1/2 cup wine vinegar
1/3 cup ketchup
3 Tablespoons sweet paprika
2 teaspoons cayenne pepper
Water (I used leftover tomato sauce that I was trying to get rid of)
1 Tablespoon cornstarch mixed with a little water, optional if you want your sauce to be thicker

To make:

Heat up a large skillet or wok and add oil. Stir-fry the onion and pepper pieces together for 2 or 3 minutes, then transfer to a large bowl (stole this directly from Maria G.'s pepper steak recipe – thanks, Maria!). Add more oil to the wok and stir-fry the beef on medium-high or high until browned, tossing with paprika, salt, black pepper and cayenne as it cooks.

Lower the heat and add the vinegar and ketchup, then return the peppers and onions to the pan. Cover with a lid and let simmer for 15 to 20 minutes, stirring occasionally. You may want to add a little water as it cooks; I used leftover tomato sauce and mine came out good. If you like your sauce a little thicker, add a little cornstarch and water and then stir in and let simmer for a couple of extra minutes.

Back to beef recipes

Custom Search

Talk to Us! Submit a Recipe!

We look forward to hearing about your latest culinary creations, as well as getting ideas and feedback about the website. Please direct your comments and submit your recipes to: