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Pepper Steak with Gravy of Traditional Chinese Recipes

Pepper Steak with Gravy

DifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Pepper Steak with Gravy Introduction

Chicken appears in a number of Chinese recipes and so do steak. For a specialized steak recipe which is super easy, such as Pepper Steak.

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

Nutritions

Nutrition Facts

Servings 4


Amount Per Serving
Calories 457
% Daily Value *
Total Fat 25g39%
Saturated Fat 92g460%
Cholesterol 89mg30%
Sodium 851mg36%
Potassium 830mg24%
Total Carbohydrate 22g8%
Dietary Fiber 2g8%
Protein 34g68%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ¼ lbs sirloin steak
 1 cup sliced mushrooms
 2 bell peppers
 1 cup chopped onion
 1 garlic clove(smashed, peeled and chopped)
 14 oz fresh baby corn
Seasonings
 ¼ cup light soy sauce
 ¾ cup beef broth
 1 tbsp cornstarch
 1 ½ tbsp water
 2 tbsp oil/margarine
 2 tsp sugar
 1 cup stewed tomatoes
 Salt and ground pepper

Directions

1

Partially freeze the steak for 15-20 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 25-30 minutes).

12

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

13

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

IF YOU ARE INTERESTED IN THIS RECIPE, PLEASE GIVE IT A TRY.

SOME COMMENTS OR FEEDBACK WILL MAKE US KNOW HOW YOU THINK OF IT.

Ingredients

 1 ¼ lbs sirloin steak
 1 cup sliced mushrooms
 2 bell peppers
 1 cup chopped onion
 1 garlic clove(smashed, peeled and chopped)
 14 oz fresh baby corn
Seasonings
 ¼ cup light soy sauce
 ¾ cup beef broth
 1 tbsp cornstarch
 1 ½ tbsp water
 2 tbsp oil/margarine
 2 tsp sugar
 1 cup stewed tomatoes
 Salt and ground pepper

Directions

1

Partially freeze the steak for 15-20 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 25-30 minutes).

12

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

13

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

Pepper Steak with Gravy of Traditional Chinese Recipes

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