Pepper steak with green bell peppers, green onions, and tomato wedges in glossy soy gravy served over white rice on a vintage patterned plate.

Pepper Steak with Rice

Name: Pepper Steak with Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 pound lean round steak; 1 tablespoon paprika; 2 tablespoons butter; 2 cloves garlic cloves; 1 ½ cups beef broth; 1 cup green onions; 2 whole green bell peppers; 2 tablespoons cornstarch; ¼ cup cold water; ¼ cup soy sauce; 2 whole firm globe tomatoes; 3 cups hot cooked white rice; ¼ teaspoon red pepper flakes; 4 oz mushrooms; 1 teaspoon fresh ginger; ½ teaspoon toasted sesame oil

Pounding and slicing the steak thin lets it turn tender in its savory broth. The gravy thickens just enough to coat peppers and settle into a mound of hot rice.

By Betty Lou Gardner1 hrUpdated 2026-08-25

This Pepper Steak with Rice is savory, satisfying, and full of tender strips of beef simmered in a rich soy-infused gravy with sweet peppers, onions, and fresh tomatoes! The sauce thickens to a glossy finish that settles beautifully into hot rice, creating an easy supper that's hearty enough for a family meal but simple enough for a weeknight.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I slice the steak thin or it takes forever to get tender. I put the tomatoes in last and leave them there only long enough to warm through. I make extra rice. The gravy always stretches farther than the meat does.