Reviewed: Oct. 24, 2009

WE eat a lot of asian food in our house, so this was a really simple good meal. I served it with jasmin rice and fish sauce as a condiment and my family ate it up! Thanks for sharing.

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mythreeboys

Cooking Level: Intermediate

Living In: Pryor, Oklahoma, USA

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Reviewed: Oct. 21, 2009

i will make this again. i added crushed red pepper to the garlic(we like spicy) and used 2 Tb of cornstarch for a thicker sauce as some reviewers suggested. we were low on rice so i served this over 2 packages of cooked and drained ramen w/o the seasoning packets. thanks for such an easy recipe

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 12, 2009

Made this tonight, it was very good, even my daughter who is not a big meat eater had seconds. I did not use the water chestnuts just because I didn't have any on hand. Used beef broth rather than water and buollion, and added a dash of rice wine vinegar. Will make this again.

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KYcooky

Cooking Level: Expert

Home Town: Millersburg, Ohio, USA

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Reviewed: Sep. 22, 2009

This was really good. The closest I have ever tasted to restaurant food!

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Tiffany Watkins

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Reviewed: Aug. 24, 2009

I agree with Brian, I added red pepper flakes and it really zipped up the taste!

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Pat

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Reviewed: Jul. 28, 2009

Very good, but a tad bland for something called "pepper steak." Red pepper flakes to taste make this great.

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Brian

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Reviewed: Jun. 8, 2009

Awesome!! This reminded me of the recipe my mom used to make. I didn't have any water chestnuts or ginger but the recipe was wonderful anyway. My kids don't like peppers so I adjusted the amount or I would be eating a lot of peppers. I already had peppers chopped so it only took me 30 minutes from start to finish. This recipe is very adaptable! Adding it to my recipe box.

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ERICKAP

Cooking Level: Intermediate

Home Town: Oxon Hill, Maryland, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: May 27, 2009

Very good recipe...I only ommited the water chestnuts and used mushrooms instead. Excellent taste and very easy to make.

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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: May 24, 2009

although i don't eat red meat, my hubby enjoys it from time to time and i like to try out new recipes on him. well he absolutely loved this. instead of the bouillon granules i used a full can of beef broth, and i think the extra liquid was a good idea, as i made rice to mix the steak with and it was nice to have the extra juice to soak into the rice. the only other change i made was to omit the water chestnuts and i added some green beans (had them leftover in the fridge and i wanted to get rid of them - seemed like green beans went well with a stirfry type dish!). my dh said that the onions and the beef really made the dish...and i thought it smelled really nice while cooking. thanks!

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: May 12, 2009

Very good basic recipe Thanks!

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bsmdl

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

My family loved this. I tripled the recipe being we have a large family. I did not use water chestnuts. It was very good. They all asked for me to make this again. One said "that stuff was amazing!" Thank you!

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JANEA

Cooking Level: Intermediate

Home Town: Forest Park, Georgia, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Apr. 21, 2009

Everyone loved this recipe. I left out the water chestnuts. It was better than I have ordered in resturants.

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Michelle

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Reviewed: Apr. 5, 2009

Excellent and easy. I added more beef but followed the rest of the recipe and it was great!!

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Annette-NJ

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Reviewed: Mar. 24, 2009

I gave this 5 stars because it's amazing with some tweaking, but I did not make it exactly as written and will keep the changes I made when I make it again. Omitting the extra tsp of salt and using low sodium soy sauce is a must - with the boullion it has plenty already and if I hadn't made that change it would have been inedible. You can always add more salt but you can't take it out. I also used 2 peppers instead of 3 and 1 onion (I used a sweet yellow onion) instead of 2. Otherwise the veggies would completely overpower the meat and stretch the sauce too thin - the steak should be the main event. I also omitted the water chestnuts, I like them but think they were unnecessary for this dish. With those changes it was fantastic though and is definitely going into the rotation for us.

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Trailer Park Gourmet

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Reviewed: Mar. 19, 2009

So good - very much like what one would find at Chinese restaurants!!! Everyone, including my two year old, loved it! Will definitely make again!

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STERLINGSILVERGIRL

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Reviewed: Feb. 8, 2009

I wasn't able to fit both onions and both peppers in my largest pan, so my results aren't quite what they maybe should be, but I loved the flavor. There was plenty of sauce to serve over rice.

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Tiane

Cooking Level: Beginning

Home Town: Providence, Utah, USA

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 18, 2009

This is the first time Ive made pepper steak. But my husband who eats it out a lot says its great. I halved the recipe and didnt use water chestnuts (not on hand), reduced sodium soy sauce, only a pinch of sugar and instead of the water and beef bouillon i just added veg. broth. Really quick, healthy, easy and will make it again for sure!!!!!

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IBULJD

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Reviewed: Jan. 15, 2009

This was a good quality pepper steak, throughout my travels and years as a professional chef I have had the pleasure of sampling many variations of this recipe and thus far I have found this particular one to be quite superior, although not exactly authentic what is these days...

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foodiemac

Cooking Level: Professional

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Oct. 27, 2008

Tried it in the slow cooker and it turned out great.

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Travis and Jenn

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Oct. 16, 2008

It was good, but not as flavorful as I thought it would be with all the ingredients. Almost seems easier and tastier to buy the dry mixture in a package. Will try again and play around with the spices to add more zip.

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