Chinese Pepper Round Steak Recipe - Allrecipes.com
Chinese Pepper Round Steak Recipe
  • READY IN 1 hr

Chinese Pepper Round Steak

Recipe by  

"A simple meal recipe that is different from other pepper steak recipes that I have found. Tastes even better on the second day! I have also poured the rice directly into the pot and let it simmer. It soaks up the tomato mixture and is especially good this way. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat the oil in a skillet over medium-high heat, and quickly cook and stir the sliced beef for about 10 minutes, until the meat has begun to brown and is no longer pink inside. Remove beef from skillet and set aside.
  2. Whisk together the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring the sauce to a simmer, stir until thickened, and simmer for about 10 minutes, stirring occasionally, until the green peppers have begun to cook. Stir in the beef, and simmer for 20 more minutes until the peppers are cooked and the flavors have blended . Serve over hot cooked rice.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2009

Family loved it, I added onion with the green pepper and used tomato paste (2 ) cans and 2 cans water.(instead of the tomato soup) ...good stuff

 
Most Helpful Critical Review
Oct 11, 2012

Way too salty as written--will need to adapt if I decide to make this again

 

24 Ratings

Mar 21, 2011

This recipe is easily adaptable as a slow cooker meal: I used 2 lbs of blade steak, cut into 1-inch cubes, which I browned first. I used fresh ginger (1 tbsp, minced) instead of ground, sliced up a carrot, and cleaned 6 pearl onions that I had on hand. Toss everything into the slow cooker except for the peppers and rice, and set it on High for 2.5 hrs. Turn the setting down to Low, and add the cut-up peppers to the pot (I used 2 green and 2 yellow for colour). Cook your rice separately, and once that's done, your meal is ready ! The meat was moist and tender, and I got the "thumbs up" from everyone.

 
Jun 15, 2010

The only thing I'd do differently next time is marinade the meat before hand so it's not so tough. Great Flavor!

 
Jan 19, 2010

this had a very good flavor nd is very easy to make. My husband and I both felt is was a little too salty though. To be fair thought, instead of beef consomme, I used beef base, so thks may have contributed to that. I alos used only half the soy sauce as well. I served this with rice and broccoli.

 
Oct 27, 2010

Very yummy. I dredged my steak in flour & a little meat tenderizer & pepper before frying it in the oil. Also made more sauce by adding water to consomme and a little extra soy sauce (to taste). It was a big hit for my picky eaters. The meat became tender the longer I simmered it on the stovetop so be sure to leave time for it to simmer that 20 minutes or more while your rice is cooking. I may wait until a little later to add my peppers next time so they will be a little crispier. Will make this again - would even be a great meal for guests. Yum!

 
Oct 19, 2010

Awesome dish! Try it with yellow, red, and green peppers for color and taste. We also added a litle more ginger than recommended. We will surely make this again! Thanks!

 
Jan 01, 2012

Family loved it. I used low sodium soup and reduced sodium soy sauce, so did not have the problem of it being too salty. Only used about 1/2 c yellow bell pepper because family does not like it much. I used about 1 1/2 teaspoon of ginger also.

 

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Nutrition

  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 884 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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