One of the first meals my husband ever made for me when we were dating was pepper steak. I didn't have it in my heart to tell him I wasn't a fan of Chinese food (and he loves Chinese food) but after trying it, it was pretty good!
There is something about homemade Chinese dishes. Don't get me wrong, we still order Chinese food every so often but I prefer to make it instead. This way I can control the amount of oil and soy sauce we use. I LOVE soy sauce but too much of it makes my fingers swell up! We also prefer to use low sodium soy to avoid it being too salty.
Normally, pepper steak uses soy as part of the main ingredient but I liked that this recipe used beef broth and the soy sauce in the thickening mixture. This way there was also more sauce to use for the rice. My only suggestion would be to add salt when you simmer the broth and maybe a little more soy sauce in the thickening mixture to add more flavor.
Once I added a little extra salt (I added it afterwards once it was cooked) it was great! Below is the recipe with a few of my suggestions. Enjoy!
- You can use any peppers for this recipe. I used green and red peppers.
- I didn't add the tomato because we didn't have any
- I only simmered the steak in the broth for 20 minutes but make sure to check on it so you don't overcook it. 15 minutes is probably enough time, especially if it's a thin cut beef.
- I used flour instead of cornstarch to thicken the sauce
- I recommend adding salt when you are simmering the broth and maybe a few more tablespoons of soy sauce in the thickening mixture.
This is before I added the thickening mixture. I recommend adding salt at this point and a little extra soy sauce in the thickening mixture.
I added sesame seeds as a garnish. Enjoy!
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