Chinese Peppersteak #4 Recipe

Name: Chinese Peppersteak #4
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rump roast-shaved thin like lunch meat (ask your local butcher); 1 red pepper cut into thin strips; 1 green pepper cut ino thin strips; 1/2 large sweet onion; 2 green onions-chopped; 4 clove garlic-finely minced; 3 tbsp fresh minced ginger; 2 tsp black pepper; 2 tbsp sesame seeds; 1 -10 1/2 oz can beef consomme; 3 tbsp cornstarch; 1 cup soy sauce (3/4 c. for marinade, 1/4 c. for dish); 1 cup oyster sauce (3/4 c. for marinade, 1/4 c. for dish); 1/4 cup honey

Servings: persons

1 lb rump roast-shaved thin like lunch meat (ask your local butcher)
1 red pepper cut into thin strips
1 green pepper cut ino thin strips
1/2 large sweet onion
2 green onions-chopped
4 clove garlic-finely minced
3 tbsp fresh minced ginger
2 tsp black pepper
2 tbsp sesame seeds
1 -10 1/2 oz can beef consomme
3 tbsp cornstarch
1 cup soy sauce (3/4 c. for marinade, 1/4 c. for dish)
1 cup oyster sauce (3/4 c. for marinade, 1/4 c. for dish)
1/4 cup honey

1
Marinate the meat in a plastic ziplock bag with 3/4 c. soy sauce and 3/4 c. oyster sauce for 30 to 45 minutes.
2
In a large pan or wok, heat 1 tbsp oil on high heat.
3
Add ginger and garlic.
4
Saute for 3 to 4 minutes until garlic is golden brown.
5
Add marinated beef.
6
Let the beef sear on one side for at least a minute before stirring to seal in the juices.
7
Once browned on one side, stir beef until it begins to brown.
8
Then, still on high heat, cover pan/wok for 5 minutes.
9
While beef is cooking, mix beef consomme and cornstarch until well combined.
10
After 5 minutes remove lid and stir beef.
11
Add green onions, onions and peppers.
12
Mix well.
13
Stir for about 4 minutes and then add consomme/cornstarch mixture.
14
Stir well.
15
Add soy sauce, oyster sauce and honey to the dish.
16
Stir until sauce thickens and peppers are cooked but still a bit crispy about 5 minutes.
17
Once thickened add sesame seeds and mix well.
18
Serve warm over steamed rice.
19
Enjoy!

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb rump roast-shaved thin like lunch meat (ask your local butcher), 1 red pepper cut into thin strips, 1 green pepper cut ino thin strips, 1/2 large sweet onion, and more.

Yes, Chinese Peppersteak #4 falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Peppersteak #4

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions