Pepper steak was one of the dishes that I would often order at the local Chinese restaurants. It was always one of my favorites as a child. I can remember going out to eat and always ordering it. I remember it coming with a side of brown rice, egg roll, and a fortune cookie. I am so excited to be able to make this recipe. Although the version I remember growing up as a child had carrots, onions, peppers, and mushrooms. I believe that this dish should showcase the peppers.
Ingredients
Instructions
- Brown all meat in sesame seed oil. Do this in batches of 1/3 at a time.
- Add the mushrooms, beef broth (feel free to use water if you don't have beef broth), beef bouillon , soy sauce, garlic powder, and pepper sauce. Then cook for 7 minutes on medium heat.
- Add all of your bell peppers. I used green, yellow, red, and yellow. I wanted to showcase the different bell peppers in the dish. Feel free to just use green if you want. Also put the beef back into the pot.
- Next combine the 1/4 cup of beef broth and 2 tablespoons of flour to make the paste. Feel free to use water if you don't have beef broth.
- The final step after you add the flour mixture to it, is to let this cook until the mixture is thickened. Then enjoy the Pepper Steak over rice or noodles.
Notes
Pepper steak is one of my favorite dishes that I have ever had at a Chinese restaurants. It brings back so many memories from having take out with my family when I was small and that I would always order this and how it came with an egg roll. I really wanted to showcase the bell peppers. I used all of the different colors of the bell pepper. I also used fresh mushrooms instead of the canned mushrooms. If you have beef broth to use instead of water, I highly encourage you to use it. It really adds more of a beefy taste to the over all dish. I used low sodium soy sauce instead of the regular soy sauce because I like to control the amount of salt that is in our food. I used sesame seed oil in place of vegetable oil. You can use vegetable, and canola oils, that would be fine. I used Sriracha hot sauce, but feel free to use what ever is in your pantry or fridge. If you don't have hot sauce please you black pepper. I did make homemade egg rolls with this dish, but if you don't want to take the time to make them, there are some amazing ones in the frozen food section. I did buy the sweet and sour sauce to put over the egg rolls. It works just as well as the homemade and it is so much quicker especially if you are in an hurry to get dinner on the table. This recipe makes five servings but for my family I quadrupled the recipe so we would have leftovers for dinner and my husband could take it for his lunch.