Wednesday, May 6, 2015

Chinese Pepper Steak

The other day the ringleader of our local card sharks, Peggy, was bemoaning that our local Chinese restaurant did not serve her favorite Pepper Beef. Peggy has been so nice to slave, it was time something nice was fixed just for her! So slave reserved a table in our community room (said it was for the Chinese government). Didn't feel like the mess of deep frying, so stopped by a trusted establishment for 2 Crab Rangoons and 2 Egg Rolls (with packets of sauce) also some fortune cookies. Slave ask them the best way to heat these up and was told: “just microwave them”. With a Thank You and a closed mouth, I could tell neither of them was a cook. Oh Well!
Next came place cards printed up with pictures of cherry blossoms – Really did it up nice.

The ingredients are not hard to find or put together. You might have problems finding Chinese rice (it really sticks together – necessary for eating with chop sticks). However regular every day “minute type rice” will work.
Try doing something special for someone close to you. The enjoyment is so much greater for both.


  • 1 lbs. beef top sirloin steak
  • ¼ cup soy sauce
  • 2 tablespoons white sugar
  • 2 tablespoons cornstarch
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 3 tablespoons vegetable oil, divided
  • 1 red onion
  • 1 green and ½ yellow bell pepper
  • 1 tbs of peanut butter (trust me on this)
  • 1 1/2 cups beef consomme


  • First put your thawed steak back into the freezer for about 20 minutes. This will make it easier to slice.

     Do your cutting. Cut the red onion into long thin slivers, do the same for the peppers.

  • Slice the steak into ½-inch thick slices across the grain. Place in large bowl with 3 tbs of soy sauce and the 1 tbs of peanut butter. Stir this well with a wooden spoon to coat everything and let sit for about 20 minutes to marinade.

     (Yes I know, however the tiniest taste of peanut butter will make your dish stand out without the taste of a children's sandwich.)

  • Heat 1 T. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes. Remove with a slotted spoon.

  • Add remaining oil and saute the beef until browned. Remove with a slotted spoon.
  • Add the consomme to skillet while you stir to get up any bits from bottom.

  • Mix the soy sauce, ginger, sugar, and cornstarch until it forms a nice sauce. Stir this into the skillet. Return beef, and onions to skillet and simmer on low heat for 30 minutes. (This is a good time to fix the rice according to box directions. Also slave set oven to 400. Then placed the Crab Rangoon and egg rolls on a pan lined with parchment paper. Give them a quick spray and let warm in oven for about 10 minutes....Do check so they don't burn.
  • Stir in the peppers until they are crisp/tender-around 5 minutes.

    This was truly a joy to serve and making it special only enriched our evening. Here's some music to help make memories

Golly I'm lucky to be serving my Master Indy!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

No comments:

Post a Comment