I remember the first time I ever tasted pepper steak- it was in college. My friends and I decided to have a night off after the last day of a grueling semester. Months of research papers and laboratories drained our energy and we wanted to celebrate what we called “freedom”. Since we were all working students, we decided not to be too extravagant. We just planned to eat on this restaurant and then come home and watch movies all night long while stuffing ourselves with chips and beer.
The restaurant we ate at what was a cheap one. However, they have the best food in there. They catered to college students so the price was adjusted to the budget of students.
I wanted to order pasta; but I was persuaded by my friend to try their pepper steak. You know what- I’m glad I did. I think eating that pepper steak was the highlight of my whole semester.
Their pepper steak was served on those sizzling plates where it would continue to cook until the iron plate stopped being hot enough. There was a side dish of vegetables and been sprouts with a bit of soy sauce on them. It’s one of the most satisfying meal I’ve ever had.
This pepper steak recipe from Mr. Food that I am about to share with you was an easy reminder of that first taste. Except that this time, it’s cooked in a skillet at home. It’s a flavorful dish that your family will fall in love with.
Absolutely delicous!!! My husband loved it!!!! I did as some others suggested and bought the pre-sliced beef stir fry strips to make it a little quicker. The ony other thing I did was sliced my green peppers into strips instead of chopping them. I would definitely recommend adding the peppers when the dish is almost done though because they get really mushy and if you like crisper peppers I would add them last.
Don’t be fooled by the name. This is not a traditionally prepared Chinese Pepper Steak but it is very good nonetheless. In addition to seasoning the beef with garlic powder, I added red pepper flakes and fresh minced garlic to the crock pot. Also, I suggest adding the green pepper during the last couple of hours of cooking so that they maintain a crispy texture (I added mine at the beginning and they were very mushy). Finally, I added a tablespoon or so of cornstarch (mixed with cool water) just before serving. This created a wonderful gravy that was perfect over rice.
This recipe was DELICIOUS and sooooo easy to make! My grocery store had pre-sliced “Beef For Stir-Fry” on sale, so I substituted that for the sirloin and it turned out fantastic (it also saved alot of time and effort not having to slice the meat myself)! I followed the recipe exactly and it was done after about 6 hours on low… the meat was super tender and almost falling apart! The sauce was a little bit thinner than I like, so I took another tablespoon of cornstarch and mixed it in a small bowl with a little bit of the sauce, then dumped it back into the crockpot and mixed it up real well. Then I let it cook on low for another 30 minutes and this thickened the sauce up perfectly! I served it over steamed white rice and then served the leftovers the next day with mashed potatoes — both were YUMMY! My husband and I really loved this recipe and I’ll definitely be making it again!
To Make this Recipe You’Il Need the following ingredients:
Beef stew meat.