McCormick's simple pepper steak recipe uses brown gravy, soy sauce and ground ginger, while Campbell's Kitchen offers a version with beef broth, soy sauce and garlic powder. Both pepper steak recipes are easy to make and can be prepared in less than 30 minutes.
To make Weeknight Pepper Steak from McCormick, brown a pound of thinly sliced beef sirloin steak over medium-high heat with a tablespoon of vegetable oil. Cook about two minutes, or until the steak is no longer pink. In a small bowl, blend a packet of brown gravy mix with 3/4 cup of water, a tablespoon of soy sauce and 1/2 teaspoon of ginger. Add a thinly sliced onion, a bell pepper cut into thin strips, and the gravy mixture to the cooked steak, and heat to boiling. Simmer the pepper steak over low heat for about eight minutes.
Campbell's Easy Pepper Steak recipe follows a similar process. After browning the beef, turn the temperature to medium, and add the pepper and onion. Combine 1 3/4 cups of beef broth, a tablespoon of soy sauce, 3 tablespoons of cornstarch and 1/4 teaspoon of garlic powder in a small bowl, and add the mixture to the steak. Campbell's recommends bringing the pepper steak to a boil over medium heat, stirring frequently until the sauce thickens.
Both pepper steak recipes are served over rice and make four servings.