Gluten-Free Pepper Steak
- Katie Gallagher
- 1 day ago
- 1 min read
This gluten-free Pepper Steak is one of my favorites from growing up. This is a savory gluten-free pepper steak with tender beef strips, bell peppers, and tomatoes in a rich sauce. A 30-minute, weeknight favorite.
I've adapted Grandma Helen's original recipe for Celiac safety to ensure it's gluten-free. I've also made some changes over the years because the sauce is the best part.
Pepper Steak that is an easy, delicious meal. You'll only need two pans: one for the pepper steak and one to prepare the rice. With prep and cooking, it takes just over an hour. Another favorite, adapted from Grandma Helen. I often double the recipe and divide the leftovers into single-serving containers.
The recipe calls for round steak, but I often use thinly sliced sirloin or sirloin tips. Lately, I've often found packages of thinly slice lean beef in the grocery store prepped for Mexican recipes. These work great for slicing into strips for Pepper Steak.
Any steak suitable for fajitas or a stir-fry will work nicely. You can find steak already sliced for stir-fry or fajitas at the grocery store (but it often costs more that way).
Tools: You'll need a non-stick sauteuse pan with a lid. For doubling the recipe, I use a large, 7-quart Calphalon sauteuse pan, but an 5-quart non-stick chef pan will work fine for the default recipe (4 servings).
recipe
1
Sauteuse Pan With Lid
You'll need a non-stick sauteuse pan with a lid. For doubling the recipe, I use a large, 7-quart Calphalon sauteuse pan, but an 5-quart non-stick chef pan will work fine for the default recipe (4 servings).
2
Gluten-Free Soy Sauce
Most soy sauces are not gluten-free. You can find gluten-free options at many stores. I usually buy a large bottle through Amazon.
3
Pick Your Peppers
Grandma's recipe calls for green bell peppers, but you can use whatever bell peppers you have on had. I like a mix of green and red. (Green are the least expensive).
Notes
1
Cut steak into thin strips. Sprinkle with paprika and let stand for a few minutes.
2
In a pot, prepare rice as directed. I usually don't start heating the rice until I'm ready to brown the beef.
3
In separate large pan, brown steak in melted butter.
4
Add garlic powder and GF beef broth, stir. Cover and simmer 20 minutes. Keep heat at a simmer, not a boil.
5
Stir in green onions and bell pepper strips. Cover and simmer 10 more minutes.
6
While simmering and covered, blend cornstarch, GF soy sauce and water in a separate container. (I usually use a large measuring cup for this and a small whisk).
Stir mixture into meat, cover, and simmer another 5 minutes or so until thickened. If it doesn't thicken, raise the heat a bit and stir to thicken.
7
Add tomatoes and stir gently. Serve over rice.
Instructions
1 lb. round steak or top sirloin (often can be thinly sliced beef at grocery store prepped for mexican dishes)
Paprika
2 tablespoons+ butter
1-2 tablespoons garlic powder
2 cans GF beef broth
1 bunch green onions diced
1 cup cherry tomatoes
2 bell peppers cut in thin strips
1/2 cup water
2/3 cup GF soy sauce
2 tablespoons cornstarch
Pepper Steak
2 cups long grain white rice
White Rice
Gluten-Free Pepper Steak
Grandma Helen
This gluten-free Pepper Steak is one of my favorites from growing up. I've adapted Grandma Helen's original recipe for Celiac safety to ensure it's gluten-free. I've also made some changes over the years because the sauce is the best part.
4 Servings
290 Calories / Serve
Prep Time
20 min
Cooking Time
40 min
Rest Time
0 min
Total Time
1 hour
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