Chinese Pepper Steak Food

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CHINESE PEPPER STEAK



Chinese Pepper Steak image

Make and share this Chinese Pepper Steak recipe from Food.com.

Provided by Audrey M

Categories     Chinese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs round steaks, 1 inch thick
3 tablespoons vegetable oil
1 minced garlic clove
1/2 teaspoon salt
2 teaspoons minced fresh ginger
1/2 teaspoon ground pepper
2 large green peppers, thinly sliced
1 large onion, thinly sliced
8 ounces sliced water chestnuts, drained
1/2 cup soy sauce
1 teaspoon sugar
2/3 cup beef bouillon (liquid)
1 tablespoon cornstarch
1/3 cup water

Steps:

  • Place round steak in freezer for 30 minutes to get firm.
  • Remove from freezer, trim off fat, and slice into 1/8 inch thick.
  • Place oil into wok and heat up oil.
  • Add garlic, meat, salt, ginger and pepper.
  • Stir-fry over high heat for 4 to 5 minutes.
  • Remove meat from wok and place on a heat platter covered in aluminum foil.
  • Add green peppers and onion to wok and cook for 3 minutes.
  • Return meat to pan and add water chestnuts.
  • Mix together soy sauce, sugar, bouillon, cornstarch, and cold water.
  • Stir into wok and cook for additional 4 minutes or until sauce thickens.
  • Serve over hot rice topped with green onions.

Nutrition Facts : Calories 256.9, Fat 15.1, SaturatedFat 4.6, Cholesterol 62.1, Sodium 1254.2, Carbohydrate 10, Fiber 1.9, Sugar 3.4, Protein 20.4

CHINESE PEPPER STEAK



Chinese Pepper Steak image

My husband enjoys Chinese food, and he's my test kitchen judge. Thus far, there aren't many dishes he doesn't care for. Early in our marriage, I tried not to serve some of the common dishes I grew up with and have become more creative with cooking. -Shirley Claggett Melfort, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

1-1/2 cups julienned green pepper
3/4 cup chopped onion
2 tablespoons vegetable oil, divided
2 cups sliced fresh mushrooms
3/4 pound beef top sirloin steak, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 tablespoon cornstarch
1 cup apple juice
1/4 cup cold water
Hot cooked rice

Steps:

  • In a wok or skillet, stir-fry green peppers and onion in 1 tablespoon oil for 2-3 minutes. Add mushrooms; stir-fry 1 minute longer. Remove and keep warm., Season the beef with salt and pepper. In the same skillet, stir-fry the beef and garlic in remaining oil for 6-8 minutes or until no longer pink; drain., Combine the cornstarch, apple juice and water until smooth; stir into the beef mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return the vegetables to the pan; heat through. Serve over the rice.

Nutrition Facts :

CHINESE PEPPER STEAK



Chinese Pepper Steak image

This is a Pepper Steak recipe that does not call for tomatoes and as some of you know I do not like tomatoes. This is a very tasty dish that after the overnight marinade it is quite easy to do. Marinading is not included in prep or cooking time. Enjoy!!!

Provided by RecipeNut

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless round steak
3 tablespoons soy sauce
1 tablespoon green onion, minced
1 tablespoon sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon ground ginger
1/4 cup peanut oil
2 large green peppers, cut in 1 inch squares
hot cooked rice
soy sauce

Steps:

  • Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
  • Combine next 6 ingredients in a shallow container, mixing well; add steak.
  • Cover and refrigerate 1 to 4 hours or overnight.
  • Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
  • Add steak mixture; stirfry 2 to 3 minutes or until browned.
  • Reduce heat to low (225 degrees).
  • Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
  • Serve over rice with additional soy sauce, if desired.

CHINESE PEPPER STEAK



Chinese Pepper Steak image

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Provided by Kim Wilson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 9

1 pound beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

Steps:

  • Slice the steak into 1/2-inch thick slices across the grain.
  • Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
  • Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g

CHINESE PEPPER STEAK



Chinese Pepper Steak image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 50m

Yield 6 servings

Number Of Ingredients 24

2 teaspoons oyster sauce (see note)
1 teaspoon sesame oil
1/2 teaspoon peeled, minced ginger
1 1/2 teaspoons Shao-Hsing wine (see note) or dry sherry
3/4 teaspoon dark soy sauce
1/2 teaspoon kosher salt
1 teaspoon sugar
1 1/2 teaspoons cornstarch
Pinch freshly ground white pepper
3/4 pound London broil, cut into 1-inch cubes
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
Pinch freshly ground white pepper
1/2 cup chicken stock
2 large garlic cloves, smashed with the flat side of a cleaver and peeled
2 tablespoons fermented black beans (see note), washed and rinsed
3 tablespoons peanut oil
1 tablespoon peeled, minced ginger
1 medium green bell pepper, seeded and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
Cooked rice for serving

Steps:

  • Make the marinade. In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
  • Make the sauce. In a small bowl, whisk together the sauce ingredients and set aside.
  • Make the bean paste. In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
  • Make the stir-fry. In large wok, over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer peppers to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes. Transfer to a platter and serve with rice.

CHINESE PEPPER STEAK



Chinese Pepper Steak image

Make and share this Chinese Pepper Steak recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb sirloin steak
2 tablespoons margarine
2 tablespoons chopped onions
1 clove garlic, minced
1 cup chopped celery
2 green peppers, cut in strips
1/2 cup beef broth
1/2 teaspoon salt
pepper
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon soy sauce

Steps:

  • Slice beef into thin strips.
  • Heat margarine in large skillet.
  • Add beef and brown.
  • Add onions,garlic,celery and green pepper.
  • Saute until onions and peppers are tender but not browned.
  • Add broth,salt and pepper.
  • Cover and simmer for 20 minutes or until beef is tender.
  • Blend cornstarch with water and soy sauce until smooth.
  • Gradually add to mixture of beef and vegetables and simmer 3 minutes.
  • Serve hot over cooked rice.

GRAM'S CHINESE PEPPER STEAK



Gram's Chinese Pepper Steak image

This is a tasty way to stretch a little meat a long way and is easy to prepare...both important considerations when feeding a large family!

Provided by Likkel

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon sesame oil (or you can use any vegetable oil)
1 lb round steak, thinly sliced into strips
1 bunch celery, cut into 1/2-inch slices
3 large green peppers (you can use mix colors for a nice presentation)
1/2 lb yellow onion, sliced into strips
1 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 teaspoon powdered ginger
1 teaspoon salt (or to taste)
1 tablespoon brown sugar
1/4 teaspoon thyme leaves (optional)
1 1/2 cups water or 1 1/2 cups beef broth
15 1/2 ounces diced tomatoes (undrained)
1/4 cup cornstarch
1/4 cup soy sauce
1/4 cup water

Steps:

  • Sear steak strips in oil in a large skillet or dutch oven.
  • Add celery, peppers, and onion to the meat in the skillet and stir fry for 5 minutes.
  • Add the black pepper, pepper flakes, ginger, salt, brown sugar, thyme, and water. Turn the heat to low and simmer for 20 minutes. Then add the can of tomatoes.
  • Mix the brown sugar, cornstarch, soy sauce, and 1/4 cup of water together and then add to the meat and vegetables. Stir gently while the sauce thickens. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 261.1, Fat 11.5, SaturatedFat 3.9, Cholesterol 55.2, Sodium 1175.2, Carbohydrate 20.8, Fiber 4.5, Sugar 9.4, Protein 19.3

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Top Asked Questions

What is the best way to cook Chinese pepper steak?
Stir-fry the beef and vegetables Here are the exact steps I use to stir fry the Chinese pepper steak. Heat some oil in a wok. Saute the garlic and ginger over low heat until aromatic, then remove them but leave the flavored oil in the wok. Turn to high heat.
What is in Serious Eats Chinese pepper steak?
Chinese Pepper Steak (Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce)Serious Eats garlic, fresh ginger, vegetable, flank steak, sesame oil, medium onion and 10 more Chinese Pepper SteakI Heart Umami coconut aminos, aged balsamic vinegar, beef stock, shallot, tomato paste and 17 more Chinese Pepper SteakI Heart Umami
How to make Chinese stir fry steak?
Place oil into wok and heat up oil. Add garlic, meat, salt, ginger and pepper. Stir-fry over high heat for 4 to 5 minutes. Remove meat from wok and place on a heat platter covered in aluminum foil. Add green peppers and onion to wok and cook for 3 minutes. Return meat to pan and add water chestnuts.
What tools are used in the making of this Chinese pepper steak?
Tools Used in the Making of this Chinese Pepper Steak: Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.

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