Pepper Steak Over Rice

  • Author: Katie Kimball
  • Cook Time: 120 mins
  • Total Time: 2 hours
  • Category: main course


Real Food Rendition of Mom Kimball’s Pepper Steak


  • 12 lbs. round steak, grassfed is best
  • 2 Tbs. olive or refined coconut oil, or butter
  • 23 onions (hold one out)
  • 12 Tbs. molasses
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • water to cover
  • 2+ Tbs. cornstarch or arrowroot starch
  • green pepper, cut into strips
  • optional: tomato


  1. Cut meat into strips and brown in a large pot with oil or butter.
  2. Cut 2 onions into thin slices and add to meat, sauteing until translucent.
  3. Pour molasses in and add salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper.
  4. Cover with water, bring to a boil and simmer on low 1.5-2 hours.
  5. When the meat is practically falling apart, add strips of pepper, the last onion cut into chunks, and optional tomato.
  6. Bring to a low boil.
  7. Mix cornstarch with cold water and add to hot liquid, stirring constantly until thick.
  8. Serve over cooked brown rice.


* Note: Grassfed beef should be cooked over low heat when pan frying or grilling, but with this method, it doesn’t matter. Anything will be tender!

* Timesaver: I keep a glass jar just for mixing cornstarch and water. I know it will close watertight, and I just rinse it out instead of washing it after use.

* UPDATE: You can make this recipe in the Instant Pot too, super easy! Just use the “saute” function to brown the meat and saute the onions. Add everything else (at least 2 cups water) and cook on 30 minutes at high pressure (the Stew/Meat function). Use a natural pressure release, then add the peppers and onion and cook with the “Saute” function a few minutes. Add the cornstarch slurry last (never pressure cook with a thickener already in the liquid). (More easy Instant Pot meals here) and be sure to download our Guidebook below (which includes this recipe in IP form). Enjoy!