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Chinese Pepper Steak

Thrifty.Chef's picture
Ingredients
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Boneless top round steak 1 Pound, trimmed of fat and cut crosswise into strips 1/4 inch thick and 2 inches long
  Vegetable oil 1⁄2 Cup (8 tbs)
  Sweet peppers 3 Medium, cored, seeded and cut into 1/2 inch strips (Green / Red Colored)
  Yellow onions 3 Medium, peeled and sliced
  Garlic 3 Clove (15 gm), peeled and minced
  Soy sauce 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
Directions

1. Put the cornstarch into a large bowl and toss the steak slices in it to coat. Set aside.
2. Heat 1/4 cup of the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add half the steak slices and cook stirring once or twice, until no pink remains—about 1 or 2 minutes. Using a slotted spoon, remove the cooked slices to a platter. Cook the remaining steak the same way and add to the platter.
3. Reduce the heat to moderate, and add the remaining 1/4 cup of oil. Add the peppers, onions, and garlic, and cook, uncovered, for 5 minutes, or until the onions are soft. Return the steak and any accumulated juices to the skillet.
4. Stir in the soy sauce and water. Continue cooking and stirring until the sauce has thickened—about 4 minutes. Serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Beef
Interest: 
Healthy

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