Tomato Pepper Steak
Submitted by feefeel
Thin-sliced round steak braised until fork-tender in soy sauce and ginger broth, then simmered with tomatoes, green peppers, and mushrooms. A Chinese-American classic served over hot rice.
YIELD
4 servingsPREP
40 minCOOK
100 minREADY
140 minPepper steak is one of those Chinese-American takeout staples that’s honestly better when you make it at home.
Strips of round steak get browned, then slow-simmered in a savory broth spiked with soy sauce, garlic, and ground ginger until the meat turns fall-apart tender.
Tomatoes, julienned green peppers, onion wedges, and sliced mushrooms go in near the end so they keep their color and bite.
A quick cornstarch slurry thickens the sauce into that glossy, spoon-coating gravy you know and love. Pile it all over a mound of steaming rice.
Kitchen Tips
- Slice the beef against the grain for the most tender strips. Partially freezing the steak for 20 minutes makes this much easier.
- Don’t rush the simmer. The full hour of braising is what transforms a tough, affordable cut of round steak into something meltingly tender.
- Add the vegetables in stages as directed. The peppers and tomatoes only need 5 minutes, and the mushrooms even less. Overcooked veggies ruin the texture contrast.
- Mix the cornstarch with cold water before adding it to the pan. Adding it dry will give you lumps instead of a smooth sauce.
Ingredients
Directions
Cut beef into 3 inch x ¼ inch strips.
Heat oil in a large skillet; brown beef over medium-high heat.
Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 55 to 60 minutes or until the meat is tender.
Add tomatoes, peppers and onion; bring to a boil.
Reduce heat; cover and simmer for 5 minutes.
Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness.
Combine cornstarch and water until smooth; add to pan.
Bring to a boil; cook and stir for 2 mintues.
Serve over rice.
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