Pepper Steak Stir-Fry Recipe

By
Liv Wan
Liv Wan
Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine.
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Updated on 06/1/22
Pepper steak stir-fry

 

bhofack2 / Getty Images 
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
575 Calories
15g Fat
80g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 575
% Daily Value*
Total Fat 15g 20%
Saturated Fat 4g 21%
Cholesterol 48mg 16%
Sodium 1801mg 78%
Total Carbohydrate 80g 29%
Dietary Fiber 6g 22%
Protein 30g
Calcium 113mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pepper steak can serve up to 4 people and this recipe combined with vegetables provides all the protein you need. The former Chinese food expert wrote about pouring gravy over the rice but if you’re not a big fan of gravy, substitute 1 or 2 sliced fresh tomatoes for stewed tomatoes, add them to the pan with soy sauce and make a broth mixture.

For this recipe, you can use any kind of colored bell pepper. You can also use sirloin, rump, fillet or any other kind of steak you want.

Ingredients

  • 1 1/4 to 1 1/2 pounds sirloin steak
  • 1 cup mushrooms (sliced)
  • 2 bell peppers (use different color peppers to make this dish look more interesting and colorful)
  • 1 medium onion (chopped)
  • 1 garlic clove (smashed, peeled and chopped in half)
  • 1 14-​ounce can baby corn or fresh baby corn
  • For the Seasonings:
  • ¼ cup light soy sauce
  • ¾ cup beef broth
  • 1 tablespoon cornstarch
  • 1 ½ tablespoons water
  • 2 tablespoons oil or margarine (for frying)
  • 2 teaspoons sugar
  • 1 cup tomatoes (stewed)
  • Salt and ground pepper, to taste

Steps to Make It

  1. Partially freeze the steak for 15 to 20 minutes (this will make it easier to cut). Cut the steak into thin strips.

  2. Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup.

  3. Remove the stems and seeds from the bell peppers and cut into thin strips.

  4. Peel and chop the onion and garlic clove.

  5. Drain the can of baby corn and soak in cold water for 15-20 minutes then rinse under cold water. If you use fresh baby corn then just wash with cold water and drain.

  6. Combine the soy sauce with the beef broth. Set aside.

  7. Combine the cornstarch with the water and set aside.

  8. Heat up 2 tablespoons of oil or margarine a large skillet or frying pan with medium-high heat. Brown the meat, turning over once.

  9. Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan.

  10. Add the mushrooms and the baby corn. Cook for 1 minute.

  11. Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (this will take around 25 to 30 minutes).

  12. Add the peppers and stewed tomatoes. Cover and cook for another 5 to 10 minutes.

  13. Bring to a boil and stir in the cornstarch and water mixture. Cook, stirring constantly for 4 to 5 minutes until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.