Chinese Pepper Round Steak

Chinese Pepper Round Steak

26
TUNA'S MOM 4

"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

1 h servings 244 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

26
  1. 27 Ratings

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Most helpful positive review

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

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

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

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 ...

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

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...

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...

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!

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

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 i...

Overly salty, in my opinion...but decent.