Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This pepper steak stir-fry is how I remember it was at a Chinese restaurant that I worked at while in college. Just onion and green pepper, but I've been known to add fresh mushrooms. Serve on a bed of rice.


Recipe Summary

20 mins
10 mins
1 hr
1 hr 30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Paint beef strips with hoisin sauce; let marinate at least 1 hour, or overnight.

  • Heat a wok or large skillet over medium-high heat. Add oil. Saute ginger and garlic for 5 seconds. Add bell pepper, onion, and mushroom. Cook and stir until vegetables are lightly tender, 3 to 5 minutes. Set aside in a bowl.

  • Add beef strips to the hot wok. Saute to desired doneness; for rare, cook until browned on the outside and red in the center, about 2 minutes per side.

  • Mix cornstarch with 1/2 of the stock in a small bowl.

  • Add the vegetables to the steak in the wok; pour in remaining stock. Stir for a few minutes and add the cornstarch mixture. Cook and stir until thickened and bubbly, 3 to 5 minutes. Sprinkle sesame seeds on top to serve.

Cook's Notes:

You can also use top sirloin.

Feel free to grill the beef instead of stir-frying it.

Nutrition Facts

385 calories; protein 33.9g; carbohydrates 14.8g; fat 20.6g; cholesterol 95.6mg; sodium 334.5mg. Full Nutrition