Pepper Steak Stir Fry

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“An Awesome Pepper Steak Stir Fry. I do some minor variations (mostly doubling the meat which can also be substituted with chicken or sausage). I'll list my variations in (parentheses).”

Ingredients Nutrition


  1. Trim fat from beef; cut beef along grain into 2 inch strips. Cut strips across grain into 1/8 inch wide slices (I sometimes add cubed italian sausage to the beef mixture). In a bowl, toss together the first six ingredients, including beef slices. Refrigerate for 30 minutes. Cut each tomato into 8 wedges (I remove the seeds). Slice green peppers into 1 inch pieces, no more than 1/4 inch thick. Cut onion into 3/4 inch pieces. In a separate bowl, mix chicken broth, 2 T. cornstarch, 2 T. soy sauce and sugar. Heat wok on medium-high until drops of water bubble. Add 3T. of vegetable oil; spread around to coat surface. Add onion, gingerroot and garlic to wok. Stir-fry until garlic and onions are light brown. Add beef mixture, stir-fry until meat is brown, about 5 minutes. Remove beef mixture from wok. Add 2 T. vegetable oil to wok; spread to coat surface. Stir-fry green peppers for 2 minutes. Add tomatoes; stir-fry 1 minute. To wok, add cornstarch-chicken broth mixture; cook and stir until thickened on medium-high heat. Add beef mixture; stir-fry 3 minutes or until hot. Serve over rice or noodles. (I usually will freshly grind black pepper into the wok as I'm cooking).

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