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Chinese Pepper Steak

by | Aug 21, 2018 | CSA Member Updates, Recipes

This is a classic recipe that many of us may remember our moms or grandmothers preparing. It was shared by Kim Wilson on the AllRecipes.com website. She says this is a specialty of hers from her mother, who clipped it from “somewhere”, and Kim has been unable to find the original source. Kim serves it over a bed of white rice.
Prep time: 15 minutes
Cook time: 15 minutes
Ready in: 30 minutes
Servings: 4
1 pound Beef top sirloin steak
1/4 cup Soy sauce
2 Tablespoons White sugar
2 Tablespoons Cornstarch
1/2 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
3 cups prepared White (or brown) rice
1. Slice the steak into 1/2-inch thick slices across the grain. (Or thinner, if you prefer.)
2. 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.
3. 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.
4. 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.
5. Cook and stir the mixture until the pepper turns bright green and starts to become tender, about 2 minutes. Add the tomatoes and stir everything together.
6. Serve over a bed of white or brown rice.

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