Chinese Pepper Steak Recipe

5 1 1
Chinese Pepper Steak Recipe
Chinese Pepper Steak Recipe photo by Taste of Home
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Chinese Pepper Steak Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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.
Originally published as Chinese Pepper Steak in Reminisce March/April 2005, p49

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Chinese Pepper Steak in Reminisce March/April 2005, p49

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MY REVIEW
Gershom User ID: 6269602 146380
Reviewed Mar. 18, 2012

"Very tasty! Has a sweet fruity flavor that is light on the palate. Definitely will make again!"

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