Reviewed: Oct. 19, 2008

I made the recipe with all the listed ingredients, but I cooked the steak by itself to try to get a sear on it before adding it and the veg to the sauce. I didn't have bell peppers, so I used a couple of big cubanelles instead, and I added some chopped ginger to the sauce. We liked it OK, but it wasn't a 'wow'. I was originally doubtful about the sauce, but I made sure to cook it several minutes to reduce it and drive off the vinegar bite before I added everything back. That made a huge difference, turning it from a real eye-popping nose-tingling experience to a more ordinary sweet and sour. It was pleasant. I need to work on my searing technique with the beef, it ended up boiling a little in its own juices despite my best efforts. We will probably do this again.

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shris

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 7, 2008

Really great flavor! I make this one often. I have found cooking the beef as the recipes says does make it rather tough. As others suggested, it's better to brown it first then add it to the sauce. Much more tender. I've passed this recipe on the several others and it's always a hit.

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Pauline

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Reviewed: Sep. 19, 2008

my kids like it, but I thought the pepper taste was a bit strong

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love2cook

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Reviewed: Sep. 17, 2008

Don't wait! Make this dish! The "sauce" is just delicious! And so versatile you can use it for the base for additional chicken, pork or beef dishes. I recommend doubling the sauce portions ... but otherwise the ingredients are just right. I did do as others have suggested and added some cornstarch to a bit of water and poured it in last minute before serving to thicken the sauce. And, because I had a guest who did not care for green peppers, I made two skillets from the same batch by cooking my meat and sauce separate from the veggies. I then added onion and green peppers to the one skillet and onion and broccoli to the other. To my surprise, my entire family, including myself, enjoyed the broccoli version better. Better than chinese carry out!!! So while I won't be fixing this as a "pepper steak" dish any more, but a "beef and broccoli" dish, I so thank the submitter for an awesome sauce I intend to keep for all time! :O)

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AuntB

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

I tried this with teriyaki sauce instead of soy sauce, like other users suggested, and thought it was too sweet. Then I tried it with soy sauce and loved it! If you want to add extra sweetness, my suggestion would be to add more honey. Great recipe!

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Lisa

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Reviewed: Aug. 19, 2008

Excelent. I sliced my beef paper thin and marinaded in the sauce for a few hours. I then sauted orange and yellow peppers-added 1 red hot cherry pepper, 2 fresh cayenne peppers,freshed minced garlic and fresh grated ginger-then sauted the meat -put both veggies and meat aside-put sauce in wok till it boiled-added cornstarch-put everything back in wok till hot and served over rice- loved it --thank you!

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shawna

Home Town: Edmonton, Alberta, Canada

Living In: Armstrong, British Columbia, Canada

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Reviewed: Aug. 8, 2008

This was a great recipe, but I did follow the suggestions of cooking veggies, meats, sauce seperately, then combining them at the end. My meat came out much better. I also decreased the amount of vinegar as others suggested, but not by too much. I think I might decrease it a little more next time. I liked this recipe alot and will make it again!

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REDFOX1218

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Reviewed: Aug. 5, 2008

This was pretty good. I used top sirloin steak and cut the recipe in half since I was only cooking for the 2 of us. I used a combo of broc/red pepper (steamed the broc a bit first) and followed some other reviews by cooking the veggies, removing, cooking the beef and then adding sauce and veggies back (did thicken with cornstarch). I also cut down on the vinegar and could use to cut down some more as I found it has an overpowering taste in the sauce. Oh, also added 1/2 tsp of red pepper flakes and served over whole wheat spaghetti.

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jul. 31, 2008

Great recipe. Can be made with sliced chicken, steak or pork. I chose to saute the beef first, then added the veggies and poured the sauce over top for the last minute of cooking. I Serve it over rice. It was a big hit with my family.

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Jul. 22, 2008

The steak was delicious. I used chuck steak, sliced thin. To save time and dishes, I stir-fried the veggies first, removed them from the pan, then the steak, and added the sauce ingredients right in to the steak. It was really good. I will make this my staple recipe for stir-frying steak and will try adding tomatoes next time. Thanks.

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JKMOMOA

Cooking Level: Intermediate

Living In: Waianae, Hawaii, USA

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Reviewed: Jul. 7, 2008

I used sirloin instead of flank steak, 1 yellow bell pepper and 1 green bell pepper. Besides those minor changes I followed the recipe and it turned out great! I serverd it over steamed jasmine rice. I am making this again for dinner tonight. Definitely a keeper. Thanks!

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Laura The Explorer

Cooking Level: Expert

Home Town: Sugar Land, Texas, USA

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Reviewed: Jun. 28, 2008

I am not the best cook. But OMG!!! This was absolutely indescribably delicious!! It was easy too. My kids were wondering what that wonderful smell was coming from the kitchen. They could not wait to get some. It was definitely worth the wait. I followed the recipe without any changes. Thanks!

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CCOUNTRYMAN

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Reviewed: Jun. 22, 2008

The sauce for this dish is excellent. I used a sirloin for this, but next time I might try the flank steak. The sirloin didn't come out as tender as I would have liked.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Jun. 19, 2008

This was good, boyfriend loved it and the leftovers didnt even make it to the next day! the only thing i didnt like was how tangy the sauce was due to the vinegar...take the advice...cut the vinegar way down. otherwise, loved it! i served over herbed rice.

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Nikki

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Jun. 8, 2008

Great option for pepper steak

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NLNIEMEY

Cooking Level: Expert

Home Town: Shoals, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 8, 2008

I made this in a real hurry and it was great! Real fast and simple, I did take the suggetions of others when making the sauce. I added ginger just to jazzy up a bit. Thanks for the recipe. I will make this again.

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HAPPY

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Reviewed: Jun. 7, 2008

Yum- this is so delicious! And super easy too.

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Deepa

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Reviewed: Jun. 5, 2008

Yum - the whole family liked it. I made it in the wok. Had fresh pineapple that needed to be eaten & I really think that made the recipe. Used less red wine vinegar - I don't like it all that much. Thanks for a quick, delicious meal.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

The taste was great; however, the technique needed some tweaking. I followed the instructions for the veggies. But, with the meat, I let it sit in 3/4 of the marinade before I grabbed it out and "stir-fried" it. After, I tossed the veggies back in along with 1/4 reserved marinade and enjoyed it over rice. Yum!

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: May 13, 2008

really good, easy dinner. my husband and i loved it, but kids refused to eat it- only reason why it isn't getting 5 stars. used crushed dry roasted peanuts over top instead of sesame seeds, and i think i would use a little less red wine vinegar next time.

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nik

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Concord, New Hampshire, USA

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Maria's Pepper Steak

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