Old Style Chinese Pepper Steak Recipe

Old Style Chinese Pepper Steak Recipe
Authentic Chinese food is available everywhere, it seems. But it hasn’t always been that way. During the 60s and 70s, Chinese restaurants across the US served Americanized dishes that had some Chinese nuances, but were nothing like the dishes we enjoy now. My husband, who is the pickiest eater on the planet, remembers those old Chinese dishes and recently asked if I could make the Old Style Pepper Steak (which he thinks is actually Chinese) like he used to eat in Chinese Restaurants. I readily agreed, of course, since it would be a change from the boring Southern beans and cornbread that he prefers.
It’s actually very easy to make the following Old Style Chinese Pepper Steak and the entire meal, rice and all, can be made in less than 30 minutes (make sure you start the rice before the stir-fry). There is a minimal amount of chopping involved, thanks to a frozen pepper stir-fry that can be found in most grocery stores on the frozen vegetable aisle. And nowadays, Chinese ingredients can be found on the Asian aisle in those same grocery stores. This version may not be totally authentic Chinese, but will remind you of those old Chinese restaurants, and it is good, fast, and easy.

6 Servings

1 1/2 pounds top sirloin steaks, trimmed of all fat, and sliced thin across the grain
2 tablespoons cornstarch
1 tablespoon soy sauce

1 tablespoon vegetable oil
2 cloves garlic, finely minced
2 tablespoons fresh ginger, very finely chopped
1 16 oz. package frozen pepper stir-fry (such as Bird's Eye Brand)

1/4 cup soy sauce
2 tablespoons cornstarch
1 cup beef broth

Hot cooked rice
  1. Mix the sliced meat with the 2 tablespoons cornstarch and t tablespoon soy sauce.
  2. Heat the vegetable oil in a wok or large skillet.
  3. Add the meat along with the garlic and ginger; stir-fry until the meat is just cooked through, 2-3 minutes.
  4. Add the pepper stir-fry and stir over medium heat until heated through.
  5. Mix the soy sauce, cornstarch, and beef broth; add to the pepper mixture; stir until thickened and serve immediately over rice.

    Amount Per Serving
    Calories 235 Calories from Fat 78
    Percent Total Calories From: Fat 33% Protein 47% Carb. 20%

    Nutrient Amount per Serving
    Total Fat 9 g
    Saturated Fat 3 g
    Cholesterol 76 mg
    Sodium 1046 mg
    Total Carbohydrate 11 g
    Dietary Fiber 0 g
    Sugars 0 g
    Protein 28 g

    Vitamin A 10% Vitamin C 113% Calcium 0% Iron 20%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.