Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Savas's Pepper-Steak Stir Fry Recipe

Looking for an easy Savas's Pepper-Steak Stir Fry recipe? Learn how to make Savas's Pepper-Steak Stir Fry using healthy ingredients.

Submitted by auriam

Makes 30 servings

My dad SavaĆ? makes this stir fry once in a while. It's pretty healthy, well, except for all the sodium. We usually eat it served over an equal portion of white rice. Servings standardized to 100g; just check the box that says "per 100 grams", then enter how much you had in grams. (c)2006 Savas Yavuzkurt

Recipe Ingredients for Savas's Pepper-Steak Stir Fry

2 1/2 lbs sirloin steak, cut into small strips
5 large green peppers , quartered
12 oz onion, cut into 1" cubes
6 T olive oil
3 tsp cornstarch
4 T soy sauce
2 c. water
1 T black pepper, ground
6 cloves garlic, grated
1 cube beef bouillon (3.6 grams)
30 g green onions , diced
1 T garlic powder

Recipe Directions for Savas's Pepper-Steak Stir Fry

  1. Cut the sirloin steak into thin strips, approx. 1/8" (4mm) thick by 3" (75mm) long. Grate 3 cloves of garlic on the 1/8" holes of the grater.

  2. Put the meat into a mixing bowl with the garlic. Add 1 tbsp black pepper, 1 tbsp garlic powder, mix well by hand. Don't be afraid to get messy, mixing by hand is the best way. You can leave the mixture aside for an hour or up to a day (in the refrigerator, of course) to allow the flavors to marinate the beef. Just before cooking, add 2 tbsp olive oil to the meat/seasoning mixture, and mix well to coat.

  3. Cut the green peppers into quarters, then cut the quarters at 1" intervals. Dice the onion into 1" cubes (the layers will then separate; you'll end up with 1" squares about 1/4" thick). Grate another 3 cloves of garlic. Mix the pepper and onion together in a mixing bowl and put aside for later; keep the garlic separate (so you can add it near the end so it doesn't lose all its flavor while the other veg are browning).

  4. Now it's time to make the sauce mixture. Crush 1 cube of beef bouillon with 3 tsp cornstarch in a glass measuring cup. Add 1/3 cup hot water bit by bit, stirring, so the cornstarch and bouillon are thoroughly wettened and don't clump. Add 3 tbsp soy sauce and 1 cup hot water, mix well until all the ingredients have equally dispersed into the water.

  5. Now it's time to stirfry the beef. In a large (12" diameter at least) pan, put two tablespoons of olive oil, or enough to cover the bottom with a thin coat. Turn the burner on high, until the oil starts to smoke.

  6. Throw a third of the beef/seasoning mixture into the pan, and stir-fry it on high for about 1 minute, or until the beef is just a bit browned on the outside. Don't add so much meat that it exudes enough water to begin to boil; if this happens, pour the excess liquid off and save it for later.

  7. Once the first 1/3 of the meat is done, remove from pan and place in a mixing bowl or other temporary container; try not to let it cool too much (cover). Don't pour the oil out of the pan, though. If the bottom of the pan has become too dry, add another tbsp olive oil.

  8. Do the same with the second and third 1/3 of the meat, removing each to the temporary container when browned.

  9. Once the meat has all been seared properly, and the pan is once again empty (but still covered in that essential layer of oil!), add the peppers and onions and stir-fry on high for up to 3 minutes, or until they begin to brown around the edges and soften.

  10. Dump in the cooked meat and the sauce mix and turn the heat down to low. Mix thoroughly so the sauce coats everything.

  11. Mix about every 30 seconds, making sure nothing is sticking to the bottom. When it starts to boil, reduce heat so it's just at the threshold of bubbling. Mix every 30 seconds to avoid sticking, until the sauce is thickened to your liking.

  12. Turn off heat and serve sprinkled with two diced stalks of green onion. Enjoy!


Beef, Vegetables, Main Dish, Chinese, Saute, Sear, Stir Fry

Nutrition Facts
Serving Size 99.9g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 2% Vitamin C 38%
Calcium 1% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in selenium
  • High in vitamin B12
  • Very high in vitamin C
  • High in zinc
    Join Calorie Count - It's Easy and Free!