This is a pretty decent and authentic Pepper Steak recipe, five stars with some modifications. First of all, I used sirloin steak which I sliced very thinly against the grain while it was still semi frozen. While round steak is okay too, sirloin is more tender and requires far less cooking time. I browned it briefly in sesame oil, gave it several shots of soy sauce, then added the onions, orange, yellow, green and red bell peppers and cooked it just crisp tender before adding the garlic. I did not use snow peas, not traditional in pepper steak and because I'm not a fan of them. I deglazed the pan with beef broth, added some brown gravy sauce (located in the Asian section of your market) and finally the cornstarch mixed with beef broth rather than water. I didn't see the need or purpose for the paprika so I omitted it, simply adding the tomato at the last. While I basically only used the recipe as a guide, which is really what recipes are, I still think this is one of the better recipes I've seen for pepper steak. Delicious.
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