Pepper Steak surprise

Believe me, I know this looks unappetizing, but hear me out before passing judgment. And no, it’s not ‘surprise’ because something terrible lurks within, like say, a Turkey Medley Surprise you might endure at a dorm cafeteria.

In regards to Jim’s hankering for cooking Quick Chinese Pepper Steak, I just happened to have had a very similar dinner last night. But, being the spoiled 22-year-old in transition that I am, I didn’t cook it; my mom did.

A conversation earlier in the day:
Mom: “I’m cooking pepper steak for dinner. Are you going to be home?”
Me: “I guess.”

I was secretly and not very subtly unexcited for this meal. Sometimes I can be a total snob when it comes to my free and home-cooked meals. Why? I’m not sure. Maybe I’m still an immature teenager at heart, but I plan to grow out of that someday, I swear.

Anyway, I come home to find dinner set on the table. Just as I was expecting, some pepper steak was bubbling in the saucepan, accompanied by a separate pot of rice. At this point, I’m hungry and more amused by the steak than I was  by the idea of it earlier in the day. Though it wasn’t the most attractive dish I had ever seen, it smelled good.

So I served myself some and tasted it, and the steak, as I told my mother, was cooked to perfection. While I thought it was something she had whipped up in a half hour or so, that was definitely not the case. She had been slow cooking the steak with its vegetables and juices for a good 2 -2.5 hours and I have to say, you could really tell. The meat was so tender; it was delicious!

If you want to know how she made it, she sauteed the meat in some oil and garlic. Then she sauteed her peppers (red and yellow), mushrooms, and onions. She combined the meat and veggies and added some soy sauce. She then covered the pan and let it cook for 2-2.5 hours before serving it on beds of rice.

It’s very similar to this recipe (just no au jus), and I highly recommend it.

-Hillary, little pissed that my mom made AG’s tomato sauce with my brother instead of me! Just kidding…sort of.
Editor, Recipe4Living

  • melissa

    I hesitate time and time again to make steak in a pan since I fear it being dry… though I am still a novice of sorts, so maybe I need to expand my horizons. this sounds great!

    I still haven’t tried the tomato sauce – but thank you for the link.

  • Hillary

    Yea I had the same thought. I thought the steak would for sure be dry which is why I was pleasantly surprised when I bit into it and it was so tender!

  • Jerry

    You say you cooked it for up to 2.5 hours? The recipe says 5 minutes that is linked with this, how did you keep it from cooking away for over 2 hours? I would love to try this and I am sure I will in just a few day. What is this about the AG and the tomato sauce all about? I guess I am missing out on that too?

  • http://Recipe5Living Alice

    I have cooked a recipe very similar to the above, Pepper Steak Surprise. I first cooked the sliced- in- strips steak as follows: I put a few drops of olive oil in a small skillet, turn the heat up so the meat browns and sticks to the pan, but now burn. I then put about 3/4 cups of water in, turn down the heat, and let it simmer about 30 minutes. Makes the meat so tender and you have some good gravy. Then I continue with the recipe, adding the meat and gravy juice, and this prevents it from being dry as I like plenty of gravy for the rice.

  • http://Recipe5Living Alice

    This is Alice submitting a correction to my reply earlier:

    Of course, I intended to say “and not burn.” Also, I marinate my steak in garlic and
    soy sauce for about 1 hour before cooking.

  • Doug

    That last paragraph could have eliminated.

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