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Pepper Steak


Make plenty; this scrumptious and eye-catching kosher Pepper Steak will have them begging for more.

  • Duration
  • Prep Time
  • 4 servings ServingsServings


  • 2 pounds pepper steak strips
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 3 tablespoons honey
  • 3 tablespoons olive oil, divided
  • 1 tablespoon prepared crushed garlic
  • 1/2 teaspoon ginger
  • 1/4 cup soy sauce
  • 1 green bell pepper, seeded, veins removed, thinly sliced
  • 1 red bell pepper, seeded, veins removed, thinly sliced
  • 2 large onions, thinly sliced
  • Jasmine rice, prepared according to package directions:(optional)



  1. Rinse pepper steak, pat dry and place in a large bowl.
  2. In a small bowl, blend cornstarch with cold water until smooth. Pour over steak.
  3. Add honey, 2 tablespoons olive oil, garlic, ginger and soy sauce. Stir to mix. Set aside.
  4. Heat the remaining 1 tablespoon olive oil in a medium skillet over high heat. Add peppers and onions and sauté for 3 minutes.
  5. Reduce heat to medium, cook 10-15 minutes longer or until vegetables are softened.
  6. In a large skillet, over high heat, sauté steak and honey mixture for 3 minutes. Reduce heat to medium, cover, and cook 10 to 15 minutes longer or until beef is cooked through.
  7. In a large serving bowl, combine peppers and onions with steak and mix. Serve warm with Jasmine rice, if desired.

Contributed by: Quick & Kosher, JAMIE GELLER