Chinese Pepper Steak Recipe

Made it without marinading...just threw everything together after browning the steak strips in the oil. I doubled all the other ingredients and completely forgot to add the tomatoes. (the main reason I chose this recipe) Still Delicious! Oh, I did use fresh ginger that I was trying to use up instead of ground.

Solid good recipe! My only change was in step 4; which asks me add the steak - which has already been cooked - again. I didn’t want my steak over cooked but I also wanted my onions and peppers to be tender crisp. As such, I gave the onion/peppers a head start - sautéd for about 5 min, and then added the sirloin and tomatoes as asked in step 5. Tomatoes were easy to pick out if you didn’t like but I did! This is easy to make and satisfies that Chinese take out craving!! Would and will make again! Thanks Kim!!

My mom used to make pepper steak and I've always wanted to make it since she's been gone. So glad I tried this one, the flavor is as I remembered! As usual for me, I rarely stick exactly to a recipe, either because of food allergies, or I'm lacking some ingredients or trying to incorporate farmers market goodies. This time I only had about half the ginger, so I also added some curry, and I had green onions, baby zucchini and summer squash, and a mild yellow wax pepper. I also added about a half cup more water at the end to de-glaze the pan and get more sauce. My family loved it, so did I! I'm definitely making this recipe again.

Delicious, best I've ever made! Used London broil, sliced when it was almost frozen (1/4"). Marinade was the key IMO. Barely browned the meat and removed from pan and continued with the rest of meat. Next added peppers as they take a little longer than the onions. Had drained and kept liquid from tomatoes, added this next, then the tomatoes. Returned meat and garlic to pan, heated til everything was warm. Definitely will use again.

We liked this dish and will definitely make it again. Next time I will slice the steak thinner than 1/2” and marinate it longer. I will be adding the leftover marinade to the pan and cook it a few minutes before adding the tomatoes at the end too.

This is a GREAT base recipe, and the cooking times were exactly right, but imo, it needed a little more color and flavor. So the 2nd time I made it, I used half green and half red pepper. At the end, I added about a TBSP Worcerstershire Sauce and liberally sprinkled it with Montreal Steak Seasoning (2 passes over the pan or wok), an extra pass of soy sauce, and a pinch of red pepper flakes. I like the other suggestions of maybe a minced garlic clove or two also. I LOVED the fresh tomato wedges thrown in at the end! It's a nice looking dish and it all goes together in less than an hour easily! Great basic recipe to make your way but start here! It's great the way it is for a family with small children, but you might want to double the recipe for 4. Thx! I'll keep this one handy! Served over Basmati white rice simmered - covered tightly in beef broth for 20 min.

Made it using low sodium soy sauce, and after the tomatoes I put a dash of white pepper. I believe it’s all in the meat, I let it sit in the brine for a bit for more flavor before putting in wok. Don’t overcook the veggies, cooked but crunchy. Loved the flavor👍

This is just plain delish! I’ve made it many times and keep getting requests. The only thing I do differently is make a second batch of the marinade and add it when I add the peppers. That’s it!

I double the marinade because we like it and poured the remainder of it in the pan and let it cook for 5 more minutes... Yummy!!

I am an Asian food junkie and I loved this recipe. I did use fresh ginger and local honey instead of sugar. My main change was that I cooked the beef for about 6 minutes at fairly high temp and removed it to a covered dish. I then cooked all the vegetables in order of slowest cooking to fastest in the pan juices then re-added the beef and stirred until warmed through and well combined.

This is a wonderful recipe. Just a little hint - if the steak is partially frozen - your cuts will be more precise and the meat won't wiggle as much! Plus I added a little pinch of red pepper flakes YUMMY Lisa Barnett

Terrific! Hmmm: I have a penchant for real ginger, so I shredded half cubic inch of raw root, tossing that in on the onion stage "fry" (sauté). No hurt to the dish for us ginger people. I also used very thin cooked steak. Marinaded, nonetheless. Throwing that in with the ginger/onion stage to great effect.

This was a family favorite recipe that I lost in a move. So glad to find it here. It is delicious! One of the Best Recipes Ever! Thank you.

I will definitely be making this again.

I used sweet white onion instead of red onion and added snow peas. Next time, I would cut the recipe in half for 2 people. Easy to make. Great flavor.

Made it twice this week already.

As written

very tasty and easy to make.

I substituted a red pepper for the tomatoes. Delicious recipe. I’ve made it several times and it’s always very good. We love it!

I made this just like the recipe says. My husband & I love it. We have it with rice & it's awesome! Quick, easy & very tasty! I've made it several times.