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Chinese Pepper Steak Recipe

Chinese Pepper Steak

 

 

 

 

 

 

 

 

 

 

Tonight was pretty much filled with excitement. Not only is this the opening post of Blog Chef and the first of our Free Online Recipes, but it has also given me the opportunity to unleash my new Wok.

This evening I’m stir-frying none other than Chinese Pepper Steak. For those not familiar with Pepper Steak, let me give you a quick rundown. Pepper Steak is basically a stir-fried Chinese-American dish which consists of sliced steak, green bell peppers, and onions.

Although not necessarily traditional, I love adding mushrooms as well. The best part about this dish is the delicious tasting sauce, a mixture of soy sauce, wine, water, sugar, corn starch, and oil. I have been cooking this for a while now and everyone just loves it. Don’t be hesitant, try it for yourself.

 Chinese Pepper SteakChinese Pepper Steak

Chinese Pepper SteakChinese Pepper Steak
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Chinese Pepper Steak Recipe


  • Author: Bobby
Scale

Ingredients

  • 1 1 /4 – 1/2 pounds sirloin steak
  • 1 cup sliced mushrooms
  • 2 bell peppers
  • 1 medium onion, chopped
  • 1 garlic clove, smashed, peeled and chopped in half
  • 1/4 cup Aloha shoyu
  • 3/4 cup beef broth
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons water
  • 2 tablespoons oil or margarine for frying
  • 2 teaspoons sugar
  • 1 cup stewed tomatoes
  • Salt and pepper to taste

Instructions

  1. Partially freeze the steak for 15 minutes (this makes it easier to cut). Cut the steak into thin strips. Combine the soy sauce with the beef broth. Set aside. Combine the cornstarch with the water. Set aside.
  2. In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat. Brown the meat, turning over once.
  3. Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms. Cook for 5 minutes.
  4. Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 – 30 minutes).
  5. Add the peppers and stewed tomatoes. Cover and cook for another 5 – 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 – 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.

24 comments

  1. Yoyo says:

    Very good receipe and great taste. I used red grape juice with balsamic vinger instead of dry sherry and it was delicious. I LIKE this blog. thanks

  2. Harley says:

    This is how my dad made pepper steak when I was 15 years old im so glad I found this recipe just cooked it and WOW!! It was just like when I was a kid sure do miss ya dad!!! Thank you so much for this awesome dish!!!

  3. connie says:

    Great recipe! My husband and kids are very picky eaters. They love this dish when I make it! Thanks for the recipe!!

  4. Angela says:

    Absolutely wonderful! Made this tonight for dinner and my family said its better than our favorite chinese resturant! Thank you so much for posting this recipe on your site will make again and again!

  5. Eileen says:

    Amazing! I made this dish for my boyfriend and it was great!! I did minus the Ginger and it still came out absolutely delicious!0

  6. sherma says:

    Tried this one on my husband last nite. I always ask him if he likes a recipe so I know if I should use it again. Usually I get a nod or a grunt which tells me nothing. This one got a big smile & an actual comment, “I love it”. “WOW!!!” is mine.

  7. nita says:

    The BEST pepper steak I ever had! I had to swap out the dry sherry/wine vinegar w/ a cheap carbernet, and fresh ginger root with ground ginger spice. Didn’t matter, b/c it was SO GOOD. The whole family loved it. TYSVM!!!

  8. Mariahly says:

    Thank you so much for this recipe! I have cooked it several times, it is easy and delicious. My family and friends love it.

  9. Pat z says:

    Excellent…I added a handful of fresh snow peas and some fresh cubed pineapple….served it on a bed of glueten free rice noodles and sprinkled with sesame seeds.

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