Chinese Pepper Steak

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic mid-century rendition of Chinese Pepper Steak featuring tender beef chuck simmered with crisp green peppers and celery in a savory consommé gravy. Served over a bed of warm rice, this comforting dish is quick to prepare and packed with nostalgic flavor.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	30 mins	None	4 servings

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🔪 Key Equipment

• Skillet
• Measuring cups
• Measuring spoons
• Small bowl

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Ingredients

Measurements	Ingredients	Prep / Notes
1 lb.	Beef Chuck	cut into thin strips
2 tbsp.	Lard	or drippings
2 tbsp.	Onion	minced
1 clove	Garlic	minced
1/2 cup	Celery	sliced
2 large	Green Pepper	cut into strips
2 tbsp.	Pimento	chopped
1/2 cup	Consommé	or stock
To taste	Salt
To taste	Black Pepper

Thickener & Serving

Measurements	Ingredients	Prep / Notes
2 tsp.	Cornstarch
2 tbsp.	Water
1 tsp.	Soy Sauce
3 cups	Rice	cooked

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Instructions

Step 1: Brown the Beef

1. Melt 2 tbsp. lard or drippings in a skillet and add 1 lb. beef chuck strips. Brown lightly until no longer pink.

Step 2: Add Vegetables & Simmer

2. Add 2 tbsp. minced onion, 1 clove minced garlic, 1/2 cup sliced celery, 2 large green peppers, and 2 tbsp. chopped pimento to the skillet. Pour in 1/2 cup consommé or stock and season with salt and black pepper to taste. Cover and simmer for 20 minutes until the vegetables are tender.

Step 3: Thicken & Serve

3. In a small bowl, blend 2 tsp. cornstarch with 2 tbsp. water and 1 tsp. soy sauce until smooth. Stir this mixture into the skillet to thicken the sauce. Simmer for an additional 5 minutes until the sauce is glossy, bubbling, and thickened. Serve hot over 3 cups cooked rice.

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💡 Make-Ahead & Storage: The beef and vegetables can be prepped ahead of time and stored separately in the refrigerator. Leftovers keep well in an airtight container for up to 3 days.

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Original Recipe Scan