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Pepper Steak Recipe

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This recipe for Pepper Steak, by , is from Pam's 2nd Cookbook "Maggie Mae's Still Cooking", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pamela White Passaretti

Category:
Category:

Ingredients:  
Ingredients:  
1.5 lb Eye Round Roast
1 Large Onion, sliced
1 small Red and Green Peppers, sliced
8 oz. Mushrooms, sliced thick
1 pkg Knorr French Onion Soup Mix
1 Lg. Jar Heinz Beef Gravy
1/4 C. Soy Sauce, Low Sodium Preferred
2 T. Vegetable Oil
Lots of Black Pepper
Wok

Directions:
Directions:
Take the roast beef and cut in half then cut in half again so that you have 4 quarters. Slice the beef thin, sprinkle with some black pepper and set aside. Get all your veggies ready, slice them and put to the side. Heat wok and add oil. When good and hot add the beef and cook for about 5-10 min till browned. Add the onions and soup mix. Stir fry a few minutes then add the remaining ingredients. Add pepper to taste. You may have to add a little water depending on how thick you like your gravy. Cook on low at least 30 min. or so. Serve with rice and broccoli.

Personal Notes:
Personal Notes:
I created this from combining My Moms recipe for peppered steak and my Aunt Sharyn's version.The Roast Beef was my idea but you can substitute a sirloin or top round, whichever you prefer, but the roast is pretty tasty.

 

 

 

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