Pepper Steak


  • 2 lbs of round steak, thinly sliced
  • 2 tbs canola oil
  • 2 cups onions, rough chopped
  • 3 tomato, rough chopped
  • 1 can beef stock 
  • 1/2 lb of button mushrooms, stemmed and sliced
  • 2 tbs cornstarch
  • 3 bell peppers cut into squares (1 green,1 red, 1 yellow)
  • 1/4 cup water
  • kosher salt and fresh cracked black pepper to taste

You can find pepper steak at most any Chinese restaurant. It is a little known fact the pepper steak is not Chinese at all but a contrived dish designed to please American tastes. This is kicked up version that uses three colors of bell peppers, tomatoes and mushrooms.

  • Cut meat across grain into 1/4 inch strips. (the meat will be easier to slice if you place it in freezer 30 minutes prior to slicing.
  • In a large saute pan or wok using high heat, brown the meat quickly in canola oil.
  • Lower heat, add onions and stock and simmer for 30 minutes.
  • Add in mushrooms and bell pepper and simmer for 5 minutes.
  • Add tomatoes and simmer for several minutes more.
  • Meanwhile blend together the cornstarch and water and stir in the mixture.
  • Season with salt and pepper and continue to cook until sauce has thickened.
  • Serve with rice.

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