Pepper Steak

Chinese take-out is one of my biggest weaknesses.  Now, I don’t presume to be an Asian chef in ANY way, shape or form.  However, I know ingredients and I know how to make something I love into something of my own. 

That’s what I’ve done here.  I’m sure this isn’t an authentic pepper steak recipe.  It’s just my version and man is it GOOD!!!  My son literally inhales this dish.  The best part about it is that the leftovers (if there is any) taste even BETTER the next day.

This dish is super simple but moves super quickly.  So I urge you to prep everything and have it set up and ready to go. 

I promise you, this will nix any take-out Chinese food cravings you have.  It is scrumptious and definitely a family favorite in my house. 

Pepper Steak

Prep Time: 15 minutes
Cook Time:  5 minutes
Serves:  4


1 lb flank steak sliced super thin and cut into strips
1/4 cup soy sauce
2/3 cup good beef stock
2 TBSP all purpose flour
1 TBSP sesame oil
1 TBSP brown sugar
1 TBSP freshly ground black pepper
3 bell peppers, chopped
1 large onion, chopped
2 garlic, minced
1 tsp hot pepper seeds (optional)
2 tsp grated fresh ginger or 1 tsp ground ginger
3 scallions, chopped
4 TBSP vegetable oil
Toasted sesame seeds (optional)


First let’s marinate the beef.  Combine beef, 1 tablespoon of the soy sauce, the ginger, the hot pepper seeds if you choose, and 1 tablespoon of the beef stock in a bowl and toss to coat. Marinate for at least 20 minutes but no more than 1 hour, because you don’t want to put this in the refrigerator and raise the temperature of the meat. 

In another bowl pour in the remaining soy sauce and add the 2 TBSP of flour.  Whisk with a fork to combine and form a light paste.  Add the rest of the beef stock, sesame oil, brown sugar, and pepper.  Set aside.

Chop the peppers and onions into 2 inch squares.  Set aside in another bowl.

In yet another bowl, add the minced garlic and scallions.  Set that aside. 

Heat a wok or very large skillet with 1 TBSP of vegetable oil.  Sear ½ of the marinated beef for about one minute and throw in (yup, you guessed it…..) ANOTHER bowl.  Sear the other ½ of the meat in one more TBSP of vegetable oil and throw in the cooked meat bowl.  (keep the meat slightly pink, you don’t want overcooked steak, and trust me, it will get done in the last step).

Put in the remaining 2 TBSP of olive oil (keeping pan on high heat) and cook the peppers and onions until softened about ½ way. 

Throw the meat back in along with the garlic and scallions.  Toss together for about 1 minute.

Add the sauce and toss continuously until heated through and thickened.  Usually takes about 2 minutes.

Turn off the heat and serve over your favorite rice.  I like to put mine over my peanut scallion rice.  It just adds that extra layer of flavor that you can’t get from any take-out.  Oh, and don’t forget to top with those sesame seeds!!

As always, get your asses in the kitchen!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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