Tuesday, May 7, 2013

Easy Pepper Steak Soup for Two

I had some leftover bell peppers and thought a Pepper Steak Soup sounded different. I'm using the word "steak" loosely today... I used hamburger. Of course you could sub any kind of thinly sliced beef you'd like.
This turned out to be a very bold flavorful soup and the cornstarch gives it great body.
I'll be making this again!

Easy Pepper Steak Soup for Two
1/2 lb ground beef or thinly sliced beef
pinch of salt for meat-I used Lawry's Cracked Black Pepper Seasoned Salt
2 tsp vegetable or olive oil-I used olive oil
2 medium/small bell peppers, sliced-mine were about the size of baseballs
1 sweet onion, sliced-baseball size
A little carrot for color-optional
1 large or 2 small garlic cloves, pressed
3/4 tsp ground ginger
1 (15 oz) can beef broth
2 1/2 tsp soy sauce
2 Tblsp water
1 Tblsp cornstarch
black pepper to taste
Cooked rice for serving-plain rice in a perfect world, leftover Mexican rice in my world:@)
  1. Brown ground beef, remove from pot and pour off grease.
  2. Heat 2 tsp oil in same pot, add peppers, onion, carrot and cook on medium/high for 5 minutes, stirring constantly.
  3. Reduce heat to medium, add garlic and ginger. Cook for a minute stirring constantly.
  4. Add beef broth and soy sauce. Bring to a quick boil, reduce to simmer and cook for about 15 minutes to soften veggies.
  5. Mix water with cornstarch, add to soup and cook to thicken. It won't be thick like gravy, just have a little body to it.
  6. Add black pepper to taste and serve with cooked rice.
Eat well and have a happy day:@)    

I'm Joining:
The Creative Spark
Whimsy Wednesday

16 comments:

  1. Wishing I could have a big bowl of that for lunch today, Lynn! Thanks for sharing the recipe for your flavorful (and colorful) soup.

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  2. A hardy dish for the cool weather that we are having!

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  3. It looks really good I am going to save this recipe. Thank you for sharing!
    Cherrie

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  4. This sounds delicious! Will be saving this to try...thanks!

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  5. I love the fact that it makes just enough for two. I need that kind of recipe.
    I usually can't think "soup" this time of year, but this oddball year has been cold and rainy and soupy even in the springtime.

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  6. This looks great Lynn! It's definitely soup weather here, colder than normal and rainy!

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  7. You always make me hungry...

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  8. I haven't made pepper steak in years! Your simple, flavorful recipe has inspired me to add it to the menu again :)

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  9. We used to get an awesome pepper steak at a restaurant in Vancouver but I have never found a recipe that is close to it. I think it is time to drop that quest and just enjoy the flavors in this soup.

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  10. Hello Lynn, Love the soup recipe. Especially since it is tried and true. I love making soup. My hubs loves it too.

    I have to mention about your previous post. My rhubarb plant is green as well. It is growing like crazy. Your pie story made me laugh out loud. I will definitely make this recipe. Your pie crust birds are adorable.

    Happy days to you,
    Jeanne

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  11. This looks delicious!! My husband will love this. Pinning!!

    Jenny from diywithjenandb.blogspot.com

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  12. I love the deep dark color of the broth. When it looks like that - you know it's gonna be good!

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  13. Yum, this looks delicious!

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  14. Hi! Found you on Whimsey Wed link up. This looks great and I am obsessed with soup anytime of the year. My husband would like it because he loves meat and I don't often put meat in my soups. Thanks for sharing. Now following on GFC.
    ~Jackie @ The Non-Martha Momma

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  15. Pepper steak is something I've never made! Maybe because my husband is a bell pepper woos! Sounds great to me.

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