Although pepper steak is widely known as a specific cut of meat, it’s actually simply the name of the dish because, well, it’s comprised of peppers and steak! Pepper steak usually comes from the chuck or the shoulder. Here are some of the best of the best versions!

Best Bet for Soft Meat

The way to make sure your meat is tender is to coat it in a mixture of baking soda and cornstarch before you cook it.

Quick & Easy Pepper Steak

Recipe by Faigy Grossman

The scallions in this recipe impart a delicate oniony flavor. This is sure to become a popular choice, since it’s simple to prepare and offers a satisfying, meaty taste.

SERVES 4–5

• 1 lb (450 g) pepper steak or shoulder steak, cut into 1/4-inch (½-cm) strips
• 1 Tbsp paprika
• 2 Tbsp margarine or oil
• 2 cloves garlic, minced
• 11/2 cups chicken soup
• 1 cup sliced scallions
• 2 green peppers, cut into strips
• 2 Tbsp cornstarch
• 1/4 cup water
• 1/4 cup soy sauce

Sprinkle meat with paprika. Heat margarine or oil in frying pan. Brown meat, stirring regularly. Add garlic and chicken soup, cover, and simmer for 11/2 hours. Add scallions and green peppers; cook, covered, for another 15 minutes. (For softer meat, cook 15 minutes longer.)

Combine cornstarch, water, and soy sauce in a bowl. Pour into meat mixture, mixing until clear and thickened, about 2 minutes. Serve over rice.