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Pepper Steak


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Pepper Steak


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Pepper Steak

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


  • Prep Time : 9 min min
  • Ready Time : 9 min


4 servings


  • 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

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




15 Responses to Pepper Steak

  1. avatar says: crose

    Big hit in my house. Made it for last shabbos. Very easy and delicious. It’s even good as leftovers which normally I hate! Will for sure make it again.

  2. avatar says: Irina

    Does this need fresh ginger or ground ginger?

  3. Hi Jamie, loove this recipe. I have a question, I’m interested in the Joy of kosher magazine. It looks exciting! I just wanted to know whether it’s an actual magazine or a digital magazine that can only be viewed on a computer…it seems like I can only purchase an issue on itunes…


  4. hi
    can i use the same recipe for minute steaks?

    • Sure you can but minute steak is a tougher cut so it’s best cooked quickly with dry heat (pan fried) or slowly with moist heat (oven braised). So to adapt this recipe I would saute the veg and then add the sauce to heat through. Sear the steaks in oil for a few minutes (1-2 mins per side for medium rare) on each side. Top the steaks with the warmed veg and sauce.

  5. avatar says: dz13dz

    Hi Jamie! I’ve made this recipe a bunch of times and it’s delicious. The kids devour it. But I just can’t seem to avoid it from getting rubbery and tough. The flavors are yum but would be so much better if it was tender to bite. What can I do to change this?

    Thanks in advance,
    And obsessed joy of kosher fan
    Devorah zaks

    • Hey Devorah!!!! I am so obsessed that you are obsessed :-) !!!! Thank you and so so sorry it took me so long to respond. SO… here is the issue: there is no real clear or regulated system for what meat/counters and butchers call their meats. So while pepper steak has come to mean thinly sliced strips of steak it really depends what area of the cow the pepper steak is coming from. If it’s coming from a tougher area then you need to cook it longer to soften it or if it’s from a more tender area then you need to quickly cook it to prevent it from getting rubbery. So just ask your butcher/meat counter man if his pepper steak should be quickly stir fried or slow cooked in liquid to become tender. OK?

      • avatar says: freidi

        I love this recipe!! to me also happened that it came out rubbery the first times. then i became somewhat creative and tried using half of the amount of meat (since we are only 2 – for now) but the same amount of sauce, and it really helped! the meat “marinated” in the juice/sauce for a few minutes, while I cooked the peppers, and it came out much softer and really juicy!
        trying it tonight again for the 10th time :)

  6. avatar says: dz13dz

    Jamie! I took your advice and used London broil instead. It was fabulous! Kids absolutely devoured it and it was soft and tensor to bite! Thanks a million!!!!!

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