Pepper Steak

I'm on a lifelong mission to make possible beginner cooks who read recipes and then attempt to make a dish according to that recipe. One of my biggest concerns is that someone who knows little about cooking will follow a recipe that calls for using a "stalk" of celery in the recipe--when what the recipe actually calls for is a "rib" of celery. A "rib" of celery is one of the several, long thingies that make up a "stalk" of celery. A "stalk" of celery is what you buy in a grocery store--you know-- the whole vegetable that is harvested from the ground. One wonders how many newbie cooks have ruined a dinner by chopping and adding a whole "stalk" of celery to a recipe when what was needed was one, single "rib" of celery C'mon recipe writers--get with the program. Learn the difference between a "rib" of celery and a "stalk" of celery

Diana, your Pepper Steak is awesome! I was toolin through the round steak recipes and found it. Sounded so good I had to try it. Sure glad I did. It's so easy to toss together and the taste is ever so yummie! Served it over buttered noodles. YUM! Thanks for sharing. Laudee

Good recipe. Added Montreal steak seasoning as well.

Very Good Diana. I cooked this for my Wife and Kids and they loved it. Great flavor and very easy to make. This is a keeper... John Sanderbeck

This was exactly what I wanted it to be. I had some beautiful t-bone steaks super sealed and lurking in the depths of the freezer from late 2015 (embarassing to admit!) and thought, what the heck. The meat was wonderfully tender and if there was any freezer flavor, it must have been masked by the yummy saucing. I can only imagine how great this will be with fresh meat...thanks Diana for saving me like $20!