Pepper Steak
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.
Servings: 5 yield(s)
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Ingredients
  • 1 1/2 lb flank steak (You can use London broil, or any other cut of steak that you have access to.)
  • 2 tbsp sesame seed oil (you can use vegetable oil or canola oil)
  • 4 oz mushrooms (you can either use fresh mushrooms or can mushrooms)
  • 1 cup low sodium beef broth (you can use water as well. I used beef broth to help intensify the beef flavor.)
  • 1 beef bullion (Just one cube of beef bullion or 1/2 tsp beef bullion granules. )
  • 2 tbsp low sodium soy sauce (you can use regular soy sauce if you like)
  • 1 tsp sugar (you can use agave or honey as an option for the sweetness. For diabetics, you can use splenda.)
  • 1/8 tsp sriracha hot sauce (you can use your favorite brand of hot sauce or use black or white pepper as a substitute.)
  • green bell pepper (cut into strips )
  • 1 red bell pepper (cut into strips )
  • 1 yellow bell pepper (cut into strips)
  • 1 orange bell pepper (cut into strips)
  • 2 tbsp all purpose flour (you can substitute self rising flour or rice flour if you would like)
  • 1/4 cup beef broth (feel free to use water. I just wanted to add some additional beef flavor to the dish. )
  • 1 green onions (green parts only for garnish. If you don't like green onions or don't have them, please feel free to omit them.)
  • 1 tsp sesame seeds (You can either used plain or toasted sesame seeds, or feel free to leave them out. They are only used as garnish.)
Instructions
  1. Brown all meat in sesame seed oil. Do this in batches of 1/3 at a time.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe 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.