Mar
6
6
I love stir fry. If ordering out I would rather get Chinese food than anything else. I’ve been experimenting with several different stir fry recipes lately and will be trying more. I’ve shared recipes for Moo Goo Gai Pan and Thai Garlic Chicken, and have yet to post Mongolian Beef and Kung Pao Chicken.
Today I am sharing a very tasty recipe for Chinese Pepper Steak. The original recipe comes from Cooking with Kai, a video series I refer to often on You Tube. :)
The only change I made to this recipe was to ADD tomatoes. I love tomatoes cooked in Pepper Steak. I used to go to a Chinese restaurant when I was a teen that served it that way. I have yet to find another restaurant to do that, probably because the Chinese don’t use a lot of tomatoes? Who knows, I just know how good it is! I also had to use green onions instead of white as I ran out (grrrr).
Before I give you this recipe, I will tell you that the best beef cut to use for stir fry is flank steak. Freeze it partially, then cut it thin, across the grain. You can also use sirloin tip, london broil and even top round steak. Always cut against the grain and cut thin.
Chinese Pepper Steak
(we double this, this recipe serves 3)
1/2 lb beef, sliced thin
1 green pepper, chopped
1 medium onion, wedged
1 medium tomato, wedged
1/4 cup beef broth
1 tsp sugar
1 tsp cornstarch
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
1 tbsp oyster sauce
1 tbsp soy sauce
NOTE: If you are going to make rice to accompany this, start the rice before adding anything to the wok. You want the rice to be done before or at the same time as everything else. Letting the stir fry sit can cause the veggies to wilt, the beef to toughen and the sauce to thin (if covered). I use Minute Rice and start it before I pull out the wok.
Combine oyster sauce, soy sauce, sugar and cornstarch and set aside.
Heat 1 tbsp oil in wok on high heat. Add ginger and stir fry 10 seconds, add garlic and stir fry another ten seconds. Add the beef and stir fry quickly, until no longer pink, hopefully no longer than 4-5 minutes. Remove beef and keep warm.
Add 1/2 tablespoon of oil and heat on high. Add green pepper and onion and stir fry for 2-3 minutes. Add tomatoes and stir fry for 1-2 minutes. Move vegetables to one side of the wok and add the beef on the other side of the wok. Pour the reserved sauce into the center and stir a little, allowing it to thicken a bit, 2-3 minutes.
Combine beef, vegetables and sauce and toss to coat. Serve over rice.
We love stir fry also..I must say I am however not a big fan of peppers so I would most likely substitute another veggie, but your dish does look very pretty and appetizing.
Yummy!! Love peppers in stir-fry (barely cooked).
Love how the green onions adds more color.
Oh, I am hungry again…
Looking good Amanda! I love pepper steak and like you, I always put tomatoes in mine as well! It just adds a special flavour that I love!
I’m a huge stir fry lover too! Love this!
This looks wonderful Amanda, I’m bookmarking it!
This dish looks awesome. Iam sooo craving chinese food right now thanks to you!! GREAT photo!
I made pepper steak tonight and the recipe was similar. I see you chunked the green pepper and it looks nicer than sliced. Thanks for the tip.
I had made chinese pepper steak previously.. and outta luck it was delicious! Then suddenly my bf requested it again.. panicked, I found your recipe.. Let me tell you that it is amazing!! I also add five-spice for that extra punch.. THANKS!!
How wonderful, thanks for letting me know! I know it's a definite favorite in this house, will have to try the five-spice too :)
Hey I added some subtle changes to your recipe. I added more peppers and mixed with red and green to get sweetness. Then I added a bit more soy. I didn't have any beef broth so I used chicken broth and some dry white wine with thai peppers as a marinade for the beef. Man it was GOOD.
So glad you liked it Jennifer! I often substitute chicken/beef broth for each other, and the more peppers the better I always say :-D