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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

Ingredients

Scale
  • 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.
Recipe rating

Pat z

Saturday 28th of June 2014

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.

Mariahly

Tuesday 11th of February 2014

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

nita

Tuesday 26th of February 2013

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!!!

Nick

Sunday 27th of January 2013

Such a great recipe! Added a little cinnamon, nutmeg, and oj to the marinade. Kicked it up just a bit.

s

Wednesday 14th of September 2011

Very close to how I make it, except I always blanch the vegetables first.