Pepper Steak & Rice

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Pepper Steak & Rice

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greenfire ↓

Thu, Oct 18 2007, 10:01 am

2 lbs of "pepper steak"
1/4 cup soy sauce
4 cloves of garlic
1 tsp ginger
1 onion
black pepper
garlic powder

brown meat and above ingredients with a bit of olive oil

add can of stir-fry vegetables or could be separate cans of babycorn, bamboo shoots, water chestnuts & bean sprouts ...

also add thinly sliced green pepper & celery
mushrooms are nice too (if you like them) (or if sonny boy likes them)

cook for maybe 1/2 hour on med flame ... add 1 tbsp cornstarch or flour to thicken the gravy ... lower heat

serve over cooked rice
buy some chinese noodles
sweet & sour sauce
eggrolls (frozen or homemade)

go for it!!! it's yummmmmmmmmm

shlumzmum

Thu, Oct 18 2007, 10:35 am

thanks for the recipe
this is exactly what I'm making for supper tonight

↑ greenfire ↓

Thu, Oct 18 2007, 10:45 am

forgot important factor ... do NOT spill out the juice from the cans ... that is part of the sauce - and if you like add more soy sauce to it ...

↑ greenfire ↓

Thu, Oct 08 2009, 11:59 am

bumping my recipe for those who are looking Mr. Green

Stayci

Tue, Nov 10 2009, 5:13 pm

Tried it and it was delicious. Thanks G.

twinmommy

Tue, Nov 10 2009, 6:30 pm

Sounds yummy gotta try it. Very Happy

Mommeeeeeeee!

Tue, Dec 08 2009, 3:24 pm

I know this is gonna be delicious Smile

any idea how many people you could serve from this amount?

rivkeah

Tue, Dec 08 2009, 3:27 pm

only cook for a half an hour? is it soft though?

chatz ↓

Mon, Jan 04 2010, 4:46 pm

rivkeah wrote:

only cook for a half an hour? is it soft though?

I have the same question - what consistency is the meat?

↑ greenfire ↓

Mon, Jan 04 2010, 4:52 pm

you brown the meat at the start - therefore the cooking time once you put everything together is not that long ... is it soft - it's perfectly delicious what can I tell you ...

as for the amount of people ... 5 + some leftovers Wink

especially if you have the rice & make eggrolls ...

↑ chatz

Tue, Jan 05 2010, 8:42 pm

greenfire wrote:

as for the amount of people ... 5 + some leftovers Wink

especially if you have the rice & make eggrolls ...

depends if we're talking teenage boys or dieting girls...
When I have my bros-in-law over for a meal, I always prepare tons (and then get stuck with leftovers)

Justlookup

Tue, Aug 31 2010, 10:17 pm

Can someone please tell me what I am doing wrong here? I tried this recipe but the meat came out hardish/sticky, not soft and melt-in-your-mouth. Why? Was I supposed to fry it when I browned it, on a frying pan, or in a pot?
I browned it in oil on a pan, added the rest of the ingredients, but when I left it too long it started to just burn. after a while there was no moisture left from the meat/veggies and it was starting to burn. I added some more oil but that didnt really help the sitch.
I then thought perhaps it has to be in a pot so I put it in but couldnt figure out if its supposed to be w/ oil or perhaps water!
I'm missing some key part here...please someone help me figure out how to let it sit and come out soft and tender rather than either sticky'ish or burned.
Thanks!

ra_mom

Wed, Sep 01 2010, 11:17 am

ChayaG wrote:

Pepper steak is a very tough cut of meat.
The only way to get it soft is to cook it on the lowest flame possible for more than 2 hours, adding water as necessary.

bnm ↓

Tue, Nov 12 2013, 5:32 pm

making a variation of this tonight. smells yum

↑ greenfire ↓

Tue, Nov 12 2013, 6:11 pm

varying recipes are good ... you learn to put in what you like and avoid what you don't like

p.s. I never measure amounts or time ... it always seems to work out

granolamom

Tue, Nov 12 2013, 7:16 pm

we (or rather, my dd) had this for dinner tonight. I add sliced green peppers and thicken the sauce a bit with cornstarch.
I used a bit less than 2 lb, dd ate half of it. the rest will be her dinner tomorrow.

↑ bnm

Tue, Nov 12 2013, 7:37 pm

I added a beer Drunken Smile

and some broccoli. couldn't decide if you wanted fresh or dry ginger and used powdered

↑ greenfire

Tue, Nov 12 2013, 7:40 pm

fresh is always more flavorful if you have it on hand ...

blueberrypie

Thu, Oct 06 2022, 1:32 am

greenfire wrote:

Thank you for posting! Is there a way to make this recipe in the oven (no searing in a pot)?

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