On Line Cookbook
Chinese Pepper Steak
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Theresa

Serves/Makes:4

Ingredients
  • 2 tbsp (30 ml) soy sauce
  • 1 large clove garlic, minced
  • 1/4 cup (60 ml) oil
  • 1 lb (.5 kg). sirloin steak, cut into thin strips
  • 1 green pepper, cleaned, and cut into thin strips.
  • 1 red pepper, cleaned and cut into thin strips
  • 1 large spanish onion, halved, then cut into thin slices
  • 1/2 cup (125 ml) diced celery (optional)
  • 1 tsp (5 ml) cornstarch
  • 1/4 cup (60 ml) water
  • 1 large can whole tomatoes, cut into fourths
Preparation
  • Cut steak into strips, put into large plastic bowl with a cover.
  • Mix soy sauce, garlic, oil, together pour over steak, toss to coat, let stand one hour or more, covered in the refrigerator.
  • When ready to cook, pour meat mixture into frying pan or wok, allow meat to brown thoroughly on all sides
  • Add pepper, onion, and celery if used, cover and cook 5 to 10 minutes over low heat or until vegetables are tender.
  • Stir cornstarch and water together add to pepper steak, stir until thickened.
  • Add tomatoes, cook 5 to 10 minutes longer, or until meat is tender.
  • Serve over boiled white rice.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.