Chinese Pepper Steak

Chinese Pepper Steak

Chinese Pepper Steak


  • 1 1/2 lbs boneless beef chuck
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (16 ounce) can diced tomato
  • 1 medium green pepper, cut in strips
  • 1 cup water
  • 3/4 cup chopped onion
  • 1/2 cup diced celery
  • 2 tablespoons cornstarch
  • 6 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • hot cooked rice


  1. Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.Brown meat in oil in large skillet or Dutch oven.Add garlic, tomatoes, and 1 cup water to browned meat.Cover and simmer 45 minutes, or until meat is tender.Add green pepper strips, onions, and celery.Cover and cook 15 minutes longer.In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.Stir into meat mixture with remaining ingredients, except rice.Cook, stirring, until slightly thickened.Serve over rice.

2 comments on “Chinese Pepper Steak

Comments are closed.