My family loves pepper steak – especially Jocelyn {I probably should have let her post this recipe, but since I made it for dinner I decided to go ahead and take the pictures}.

Jocelyn and I do have one small difference of opinion about this recipe – We both love this tender beef in a light tomato sauce with fresh bell peppers; however, I like the bell peppers, but Jocelyn loves the bell peppers!   So, I will tell you to add 2 peppers to the recipe , but Jocelyn would tell you to add 4 peppers!    You choose, either way it’s going to be delicious!

I cooked this in my electric skillet – but you can make it ahead in the crockpot also!

Pepper Steak

Ingredients:

2 pounds round steak, tenderized and cut into small pieces

1 (28 ounce) can crushed tomatoes

2-4 bell peppers, sliced

1/4 cup soy sauce

1 cup sliced onions

1 clove garlic, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ginger

2 tablespoons oil

1/2 cup flour

Directions:

Dredge meat in flour and brown in 2 tablespoons hot oil along with onions.

Add remaining ingredients except peppers and simmer about 2 hours or until meat is very tender.  Add peppers and continue to cook for 15-20 minutes (until tender).

Serve over rice or noodles.  Simple and classic – we love it!

Note:  If put this in your crockpot, brown meat first with onions (be sure to deglaze your pan – add a few tablespoons of water and get all the flavor off the pan).   Add the peppers at the end – you’ll need to crack the lid a little after you add the peppers in order to allow the sauce to reduce.