Chinese Pepper Steak
A delicious pepper steak recipe served with boiled white
or Jasmine rice. My sister and I used to have lunch at a Chinese place in Hicksville,
NY every other Saturday and my go to dishes were Egg Drop Soup and Pepper Steak.
We also consumed the Chinese Tea by the pots full. Love a good Chinese
Restaurant with real dishes that are made with good ingredients. Since I moved
out of New York, I had been able to find a good Chinese Restaurant, so I did a
lot of research and tested out tons of recipes until I found this one. Can you
say YUM YUM? You’ll be saying it if you try this recipe out.
Ingredients
Recipe yields 4 servings
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
½ cup white or Jasmine Rice (cooked based on package
directions)
Directions
Slice 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 steak
slices into the marinade and stir until well-coated.
Heat 1 tablespoon vegetable oil in a wok or large skillet
over medium-high heat and cook steak strips in batches in hot oil so as not to
crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove
steak from the pan to a bowl. Repeat with the remaining steak, adding more oil
as needed, and set the cooked meat aside.
Return cooked steak strips to the hot wok (or skillet)
and stir in onion. Toss steak and onion together until onion begins to soften, for
about 2-3 minutes, then stir in green peppers and cook until peppers are
softened.
Cook and stir the mixture until peppers have turned
bright green and started to become tender, about 2 minutes more, then add
tomatoes.
Stir everything together to mix and blend flavors and serve over a bed of white or jasmine rice.
Elizabeth Kilbride is a Writer and Editor with forty
years of experience in writing with 12 of those years in the online content
sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix
University in Business Management, then a degree. Mass Communication and Cyber
Analysis from Ashford University, then on to Walden University for her master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs that range from
art to life coaching, to food, to writing, Gardening, and opinion or history
pieces each week.
Meals for One, Potpourri of Frugality. Kilbride
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