This Chinese pepper steak is the most delicious and easy take-out meal that you can make at home. Serve this pepper steak with a side of rice for a quick and easy weeknight meal and save money on takeout.
My favorite take-out meal is definitely Chinese pepper steak so I decided to recreate it at home to save money and I am glad I did. I have made this so many times now because everyone (including myself) loves it.
My version of Chinese pepper steak has all the classic items (steak, green and red peppers, and garlic) but I also added in some tomatoes and mushrooms. I really think it makes the dish amazing!
This Chinese pepper steak will be better than anything you could order out because it is made with fresh quality ingredients and it is made the way I like it.
Making Chinese Pepper Steak
Making this pepper steak and rice is so easy and most of the work is in the prepping of ingredients.
Here is what it looks like (full recipe below):
- Sear steak in a pan or a wok: Add your meat to a preheated pan and sear for 3 minutes on the first side
- Sear Vegetables: Add your peppers, tomatoes, garlic, onions, and mushrooms to the pan and cook for about 5 minutes flipping them occasionally
- Make the sauce: Mix the slurry and the remaining soy sauce, quartered tomatoes, and the seared meat into the pan of vegetables.
- Gently simmer
- Serve immediately: Alongside white rice or your favorite side dish.
Tips to make the perfect pepper steak at home
If you want to make the best ever version of this dish at home, it is easy to do! There are a few tips I have learned along the way that I think will help you too.
- Getting that nice thick pepper steak sauce: To make this recipe, you will need cornstarch which, I know, not everyone has at home. I have tried out a butter and flour thickener called beurre manie with great success with this recipe.
- Meat is too tough: If you are worried about the meat coming out tough, do not fear. As long as you cut the steak into small thin pieces (and do not overcook the meat) it will be amazing.
Substitutions and Variations
Making this takeout meal at home is all about being versatile and making it your own. Some of my favorite things to switch up are the cuts of beef and the veggies.
If you cannot find steak tips, you can use flank steak with great success. I have tried it both ways and it works out perfectly.
This recipe does call for peppers so I would not leave those out but you could add more sliced veggies or onions if you prefer.
Faqs
Pepper steak does well with a more tender cut of meat that can cook quickly like steak tips, sirloin steak, or strip steaks.
Mongolian beef is a slightly sweeter and slightly spicier Asian dish compared to pepper steak. Pepper steak's flavor is primarily peppers, onions, and soy sauce.
More Takeout Meals To Make At Home
I love recreating restaurant meals at home instead of eating out. Some of my favorites are my Korean Beef, and Italian Meatballs! Here are some more ideas:
Pepper Steak and Rice
Ingredients
Pepper Steak
- 1 lb steak tips cut into small strips
- 1 medium red pepper sliced thin
- 1 medium green pepper sliced thin
- 1 small package of cremini mushrooms sliced about 4 ounces
- 2 small tomatoes cut into quarters
- 3 cloves of garlic sliced thin
- ½ cup low sodium soy sauce
- 2 tablespoon cornstarch
- salt and pepper to taste
- 2 tablespoon vegetable oil
Rice
- 1 cup Long grain rice. You can also use a shorter grain rice if you prefer.
- 1 ¾ cup Water
- 1 tablespoon Unsalted butter
- ½ teaspoon kosher salt
Instructions
Make the Rice
- In a medium sauce pan over medium heat, add butter and allow to melt.1 tablespoon Unsalted butter
- Add rice and mix around until coated in butter.1 cup Long grain rice.
- Turn up the heat to high.
- Add water and bring to a boil.1 ¾ cup Water
- When boiling, add salt and stir.½ teaspoon kosher salt
- Cover and cook for 10 minutes or until all the water has been absorbed.
- Set aside with the lid on.
Make the Pepper Steak
- Preheat a large saute pan or wok over medium-high heat.
- Carefully add 1 tablespoon of your vegetable oil and let that heat nice and hot
- Once your pan is pre-heated, add your meat to the pan and sear for 3 minutes on first side1 lb steak tips
- Flip your meat over and sear the other side for another 2-3 minutes until it gets a nice brown color on the outside. If your meat has too much moisture, spoon out any liquid from your pan to ensure the meat sears properly.
- Once the meat is seared, remove from the pan on to a large plate and place the pan back over the heat.
- Now add the remaining 1 tablespoon of vegetable oil
- Next, add your peppers and mushrooms to the pan and cook for about 5 minutes flipping them occasionally1 medium red pepper, 1 small package of cremini mushrooms sliced, 1 medium green pepper
- Now add your garlic and cook for another 2 minutes3 cloves of garlic
- While your garlic is cooking, take your cornstarch and 1 tablespoon of your soy sauce and add that to a small bowl and mix well to form a slurry.2 tablespoon cornstarch
- Mix this slurry and the remaining soy sauce, quartered tomatoes and the seared meat into the pan of vegetables.2 small tomatoes cut into quarters, ½ cup low sodium soy sauce
- Mix well and reduce heat to low.
- Cover your pan with a lid or aluminum foil and let it cook for 2-3 minutes
- Remove lid and give the pepper steak a good stir.
- Add a pinch of salt and a few twists of fresh black pepper and taste for any additional seasoning neededsalt and pepper to taste
- Serve immediately along side white rice or your favorite side dish.
Notes
Storing Leftovers:
If you have any leftovers, all it to come to room temperature then place it in a container with a tight-fitting lid. Store in the fridge for up to 2 days.Reheating:
To reheat the pepper steak, place the steak in aluminum foil then seal well. Place in a preheated 350-degree oven for 20 minutes or until it is nice and hot all the way through.Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Leave a Reply