Grams Chinese Pepper Steak Recipes

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CHINESE PEPPER STEAK



Chinese Pepper Steak image

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Provided by Kim Wilson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 9

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
2 tomatoes, cut into wedges

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.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g

CHINESE PEPPER STEAK



Chinese Pepper Steak image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 50m

Yield 6 servings

Number Of Ingredients 24

2 teaspoons oyster sauce (see note)
1 teaspoon sesame oil
1/2 teaspoon peeled, minced ginger
1 1/2 teaspoons Shao-Hsing wine (see note) or dry sherry
3/4 teaspoon dark soy sauce
1/2 teaspoon kosher salt
1 teaspoon sugar
1 1/2 teaspoons cornstarch
Pinch freshly ground white pepper
3/4 pound London broil, cut into 1-inch cubes
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon dark soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
Pinch freshly ground white pepper
1/2 cup chicken stock
2 large garlic cloves, smashed with the flat side of a cleaver and peeled
2 tablespoons fermented black beans (see note), washed and rinsed
3 tablespoons peanut oil
1 tablespoon peeled, minced ginger
1 medium green bell pepper, seeded and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
Cooked rice for serving

Steps:

  • Make the marinade. In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
  • Make the sauce. In a small bowl, whisk together the sauce ingredients and set aside.
  • Make the bean paste. In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
  • Make the stir-fry. In large wok, over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer peppers to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes. Transfer to a platter and serve with rice.

GRAM'S CHINESE PEPPER STEAK



Gram's Chinese Pepper Steak image

This is a tasty way to stretch a little meat a long way and is easy to prepare...both important considerations when feeding a large family!

Provided by Likkel

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon sesame oil (or you can use any vegetable oil)
1 lb round steak, thinly sliced into strips
1 bunch celery, cut into 1/2-inch slices
3 large green peppers (you can use mix colors for a nice presentation)
1/2 lb yellow onion, sliced into strips
1 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 teaspoon powdered ginger
1 teaspoon salt (or to taste)
1 tablespoon brown sugar
1/4 teaspoon thyme leaves (optional)
1 1/2 cups water or 1 1/2 cups beef broth
15 1/2 ounces diced tomatoes (undrained)
1/4 cup cornstarch
1/4 cup soy sauce
1/4 cup water

Steps:

  • Sear steak strips in oil in a large skillet or dutch oven.
  • Add celery, peppers, and onion to the meat in the skillet and stir fry for 5 minutes.
  • Add the black pepper, pepper flakes, ginger, salt, brown sugar, thyme, and water. Turn the heat to low and simmer for 20 minutes. Then add the can of tomatoes.
  • Mix the brown sugar, cornstarch, soy sauce, and 1/4 cup of water together and then add to the meat and vegetables. Stir gently while the sauce thickens. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 261.1, Fat 11.5, SaturatedFat 3.9, Cholesterol 55.2, Sodium 1175.2, Carbohydrate 20.8, Fiber 4.5, Sugar 9.4, Protein 19.3

CHINESE PEPPER STEAK



Chinese Pepper Steak image

Great pepper steak recipe with simple ingredients. My dad loves this...says it is better than any he has ever had in restaurants. Good served with egg rolls on the side.

Provided by Manda

Categories     Rice

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless beef chuck
3 tablespoons olive oil
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 medium green pepper, cut in strips
1 cup water
3/4 cup chopped onion
1/2 cup diced celery
2 tablespoons cornstarch
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
hot cooked rice

Steps:

  • Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.
  • Brown meat in oil in large skillet or Dutch oven.
  • Add garlic, tomatoes, and 1 cup water to browned meat.
  • Cover and simmer 45 minutes, or until meat is tender.
  • Add green pepper strips, onions, and celery.
  • Cover and cook 15 minutes longer.
  • In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
  • Stir into meat mixture with remaining ingredients, except rice.
  • Cook, stirring, until slightly thickened.
  • Serve over rice.

Nutrition Facts : Calories 541.5, Fat 24.6, SaturatedFat 6.6, Cholesterol 171.7, Sodium 1894.3, Carbohydrate 18, Fiber 3, Sugar 7.1, Protein 60.6

CHINESE PEPPER STEAK



Chinese Pepper Steak image

Make and share this Chinese Pepper Steak recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb sirloin steak
2 tablespoons margarine
2 tablespoons chopped onions
1 clove garlic, minced
1 cup chopped celery
2 green peppers, cut in strips
1/2 cup beef broth
1/2 teaspoon salt
pepper
2 tablespoons cornstarch
2 tablespoons cold water
1 tablespoon soy sauce

Steps:

  • Slice beef into thin strips.
  • Heat margarine in large skillet.
  • Add beef and brown.
  • Add onions,garlic,celery and green pepper.
  • Saute until onions and peppers are tender but not browned.
  • Add broth,salt and pepper.
  • Cover and simmer for 20 minutes or until beef is tender.
  • Blend cornstarch with water and soy sauce until smooth.
  • Gradually add to mixture of beef and vegetables and simmer 3 minutes.
  • Serve hot over cooked rice.

CHINESE PEPPER STEAK



Chinese Pepper Steak image

Make and share this Chinese Pepper Steak recipe from Food.com.

Provided by Audrey M

Categories     Chinese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs round steaks, 1 inch thick
3 tablespoons vegetable oil
1 minced garlic clove
1/2 teaspoon salt
2 teaspoons minced fresh ginger
1/2 teaspoon ground pepper
2 large green peppers, thinly sliced
1 large onion, thinly sliced
8 ounces sliced water chestnuts, drained
1/2 cup soy sauce
1 teaspoon sugar
2/3 cup beef bouillon (liquid)
1 tablespoon cornstarch
1/3 cup water

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.

Nutrition Facts : Calories 256.9, Fat 15.1, SaturatedFat 4.6, Cholesterol 62.1, Sodium 1254.2, Carbohydrate 10, Fiber 1.9, Sugar 3.4, Protein 20.4

CHINESE PEPPER STEAK



Chinese Pepper Steak image

This is a Pepper Steak recipe that does not call for tomatoes and as some of you know I do not like tomatoes. This is a very tasty dish that after the overnight marinade it is quite easy to do. Marinading is not included in prep or cooking time. Enjoy!!!

Provided by RecipeNut

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless round steak
3 tablespoons soy sauce
1 tablespoon green onion, minced
1 tablespoon sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon ground ginger
1/4 cup peanut oil
2 large green peppers, cut in 1 inch squares
hot cooked rice
soy sauce

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.

CHINESE PEPPER STEAK



Chinese Pepper Steak image

Dinner in no time. Flank steak thinly cut and stir fried with quartered tomatoes, green peppers, garlic and bean sprouts in a ginger soy sauce. If you don't have a wok, just use a large skillet. Serve over rice.

Provided by Marie

Categories     Steak

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs flank steaks
2 tomatoes
2 green bell peppers
2 tablespoons olive oil
1 clove garlic, chopped
1 teaspoon salt
black pepper
1/4 teaspoon ground ginger
1/4 cup soy sauce
1/2 teaspoon sugar
1 cup bean sprouts
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Cut steak into thin strips- cross grain.
  • Quarter tomatoes and chop green peppers into large pieces.
  • Heat oil to hot and add beef, garlic, salt, pepper and ginger.
  • Fry, turning until browned.
  • Add soy sauce and sugar, cover tightly and cook slowly for 5 minutes.
  • Add tomatoes, peppers, sprouts, cover and cook for 5 minutes.
  • Combine cornstarch and water and add, cooking until thickened.

Nutrition Facts : Calories 324.4, Fat 17.2, SaturatedFat 5.9, Cholesterol 62, Sodium 1144.3, Carbohydrate 6.9, Fiber 1.6, Sugar 3.3, Protein 34.6

CHINESE PEPPER STEAK



Chinese Pepper Steak image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts :

CHINESE PEPPER STEAK



Chinese Pepper Steak image

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Provided by Kim

Categories     Chinese Recipes

Time 30m

Yield 4

Number Of Ingredients 9

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
2 tomatoes, cut into wedges

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.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g

PEPPER STEAK



Pepper Steak image

Provided by Joyce Howe

Categories     dinner, one pot, main course

Time 1h5m

Yield 5 servings

Number Of Ingredients 11

2 pounds lean flank steak
4 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons sugar
9 tablespoons peanut oil, approximately
3 tablespoons fermented black beans
2 cups water
3 garlic cloves, peeled
Salt
3 large green peppers, cored and seeded, cut into eighths
4 medium-size firm red tomatoes, quartered

Steps:

  • Rinse flank steak and pat dry. Trim fat (if any) off steak. Cut into 3 pieces lengthwise. Slice across grain into 1/4- to 1/2-inch pieces.
  • Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil. Set aside 1 hour.
  • Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic finely. Drain beans and add garlic. Chop beans and garlic together more finely. Set aside.
  • Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot. Shake wok so oil coats entire surface.
  • Add 1 tablespoon salt to oil. Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink. Remove meat to plate.
  • Add 1 tablespoon oil to wok. Add bean and garlic mixture; stir-fry 30 seconds over low flame.
  • Increase flame to high. Add peppers and stir-fry green peppers 1 minute. Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended. Lower flame to medium; let peppers cook until water and cornstarch have thickened.
  • Add tomatoes and mix with peppers. Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft. Add salt to taste.
  • Uncover, return steak to wok and mix thoroughly. Stir-fry over high flame 1 to 2 minutes. Serve.

Nutrition Facts : @context http, Calories 619, UnsaturatedFat 26 grams, Carbohydrate 22 grams, Fat 40 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1237 milligrams, Sugar 11 grams

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