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Chinese Pepper Steak

 Chinese Pepper Steak
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
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

Directions

  • 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. Yield: 2 servings.

2 of 2

Chinese Pepper Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.