Asian Style Pepper Steak Recipes

CHINESE PEPPER STEAK RECIPE

Steps:

• To make chinese pepper steak from scratch,Cut steak into thin strips, add a tablespoon of cornflour, soy sauce and salt. Mix till evenly coated and set aside. Marinate for 30 minutes if you have the time.joy.
• Slice the bell peppers and onion in thin strips then set aside.
• In a small bowl, add the soy sauce, beef broth, brown sugar, sesame oil, black pepper and remaining cornflour. Whisk to mix and set aside.
• Place a wok on stove, add oil and bring to medium heat. When oil is heated, add in the marinated beef slices. Sear and brown both sides for few minutes.
• Add in the bell peppers, onion, ginger and garlic. Stir fry for 2 minutes before adding the soy sauce mixture.
• Taste and adjust seasoning if needed, stir till it thickens then take off the stove. Serve immediately and enjoy.

THE BEST AUTHENTIC CHINESE PEPPER STEAK RECIPE

Steps:

• Beef preparations for Chinese pepper steak
• Marinade preparation
• Cooking the pepper steak

CHINESE PEPPER STEAK

Steps:

• 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.

CHINESE PEPPER STEAK

Steps:

• Place round steak in freezer for 30 minutes to get firm.
• Remove from freezer, trim off fat, and slice into 1/8 inch thick.
• Place oil into wok and heat up oil.
• Add garlic, meat, salt, ginger and pepper.
• Stir-fry over high heat for 4 to 5 minutes.
• Remove meat from wok and place on a heat platter covered in aluminum foil.
• Add green peppers and onion to wok and cook for 3 minutes.
• Return meat to pan and add water chestnuts.
• Mix together soy sauce, sugar, bouillon, cornstarch, and cold water.
• Stir into wok and cook for additional 4 minutes or until sauce thickens.
• Serve over hot rice topped with green onions.

EASY CHINESE PEPPER STEAK

Steps:

• Slice beef into 1/4 inch strips. Set aside.
• In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch. Add in beef broth, sugar, black pepper, ginger, and garlic. Whisk to combine. Set aside.
• Heat 2 tablespoons of vegetable oil in a wok over high heat. Add in beef and toss until seared, about 2-3 minutes. Remove from wok and set aside.
• Add in another 2 tablespoons of vegetable oil. Add in peppers and onions. Cook in the wok until tender crisp, about 3 minutes.
• Add meat back into the wok. Add in ginger garlic sauce. Stir and cook about 1 minute.
• Garnish with sliced green onions (optional) and serve hot.

PEPPER STEAK STIR FRY

Steps:

• Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
• Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.
• Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.
• Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
• Add the garlic and ginger, then cook for 30 seconds.
• Place the peppers back in the pan with the steak.
• In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch.
• Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.

ASIAN STYLE PEPPER STEAK

Steps:

• Make Sauce: In a small bowl whisk all the sauce ingredients together and set aside.
• Marinade: Add the beef, 1 tbsp soy sauce and 1 tbsp red wine to a bowl, toss everything together and let it sit for 10 minutes to marinade.
• Cook Beef: Add the peanut oil to a wok and heat over high heat. The wok needs to be quite hot before adding the beef to it. Add the beef to the hot wok and cook for about 3 min over high heat until it's lightly charred.
• Cook Veggies: Push the beef to the side of the wok and add the onion and peppers and cook for about 1 minute until the vegetables start to soften a bit. Add the green onions and stir everything together.
• Combine: Pour the sauce over the beef and veggies and cook for another 30 seconds to 1 minute until the sauce thickens a bit from the cornstarch.
• Serve: Serve over cooked rice.

ASIAN PEPPER STEAK

Steps:

• Slice beef into thin 2-inch-long strips; place in medium bowl. Add flour, salt and pepper; toss until beef is coated with flour.
• Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add beef; cook and stir 3 to 4 minutes or until browned. Remove beef from wok. Add remaining tablespoon vegetable oil, the bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables begin to sweat.
• Return beef to wok; add garlic. Cook 2 to 3 minutes, stirring occasionally.
• In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
• Add sauce and cherry tomatoes to beef and vegetables; stir. Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
• Divide rice and pepper steak among 4 bowls. Top with green onion.

CHINESE PEPPER STEAK

Steps:

• Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
• Combine next 6 ingredients in a shallow container, mixing well; add steak.
• Cover and refrigerate 1 to 4 hours or overnight.
• Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
• Add steak mixture; stirfry 2 to 3 minutes or until browned.
• Reduce heat to low (225 degrees).
• Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
• Serve over rice with additional soy sauce, if desired.

ASIAN-STYLE ROUND STEAK

Steps:

• In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the celery, onion, soy sauce, sugar, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer. , Combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until sauce is thickened. Serve with rice; if desired, sprinkle with chives. ,

THE BEST PEPPER STEAK

Steps:

• Pre cut your steak and your vegetables; set aside in separate dishes.
• Mix your soy, corn starch, sugar and spices; pour over steak and place in refrigerator until ready for use.
• Mix all Ingredients for your glaze together and set aside.
• Using a Large skillet; heat 1 T. of oil over medium high heat. Toss in your vegetables and cook for 3-5 minutes. ( until starting to brown) Remove and set aside.
• Heat your other Tablespoon of oil in the same skillet over medium high heat. Add your meat and cook thru for about 5-7 minutes until starting to brown.
• Add Vegetables back in as well as your glaze and cook for 1-2 minutes just until thickened. Remove from heat.
• Serve over a bed of white Rice.

CHINESE PEPPER STEAK

Steps:

• Slice the 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 the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.