Pepper steak is a stir-fried Chinese American dish consisting of sliced beef steak cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.
We’re huge fans of homemade beef and broccoli, but no matter how hard they try, some people can’t seem to convert to the church of broccoli. This is the broccoli-free version of your favorite stir-fry and has quickly become one of our favorits. We like to use both red and green peppers (because they make the dish so dang pretty!), but you can swap in whatever colors you like best. Serve with rice and you’ve got yourself a delicious dinner on the table in no time.
Tried making this awesome dish? Let us know how it went in the comments below!
0HOURS 15 MINS
1/4 c. low-sodium soy sauce
2 tbsp. rice wine vinegar
4 tsp. packed brown sugar
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
Freshly ground black pepper
1 lb. flank steak, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 tbsp. freshly minced ginger
Cooked white rice, for serving
1. In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
2. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant. Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
Chicken Long Rice is one of my favorite comfort foods. It’s one of the simple dishes my Filipino grandmothers made when I was growing up, but Filipinos call it Sotanghon.
Living in Hawaii it’s a dish one can easily find on the menu of local restaurants and is a staple at Hawaiian Luaus. That’s probably why it never occurred to me to make it at home. So much easier to order it at Zippy’s or some other local eatery. Besides I didn’t have a recipe for Chicken Long Rice and never actually thought to go look for one.
Well that recently changed after I attended an Alumni Luau at my Alma Mater. Of course Chicken Long Rice was served, and like my classmates I wasn’t too impressed with it. The version served was pretty bland and tasteless. That’s when I mentioned that it was one of my favorite dishes but alas didn’t know how to make it.
So the discussions began and for the next couple of days during our class reunion a couple of classmates shared their recipes and tips. A week or so later I finally made some, tweaked the way I like it of course!
Now before I share my version I should explain what it is. In a nutshell Chicken Long Rice is Hawaii’s version of chicken noodle soup. But I suspect it’s a dish adapted from the Asian immigrants who came to the islands to work in plantations in the 1800’s.
I’m pretty sure just about every culture on earth has its own version of chicken noodle soup and Asia is no different. In fact I think every Asian country has a chicken noodle soup version; Udon or Ramen in Japan; Phð Gà in Vietnam; and Sotanghon in the Philippines just to name a few.
Where ever it originated Chicken Long Rice is simple chicken stock with clear bean thread noodles aka glass or cellophane noodles, seasoned with fresh ginger and topped with chopped green onions. I like it soupy and eat it with steamed white rice mixed in. So here’s my version of Chicken Long Rice, it tastes almost the same as the Sontaghon my grandmas used to make!
*Bean Thread noodles can be found at any Asian Market and sometimes in the Ethnic Food section of your local grocery store. Or you can order it from Amazon.
*I prefer to use Aloha Brand Soy Sauce as it’s milder than most brands available on the US Market (like Kikkoman and La Choy), but it’s not easily found unless you are in Hawaii or order it from Amazon. If you can’t find Aloha Brand Soy Sauce an alternative brand is Silver Swan Soy Sauce. It too has a milder taste and it can be found in most Asian Markets anywhere. But you can use any brand or your favorite brand of soy sauce.
*Use fresh ginger. Fresh ginger root can be found at most Asian Markets. Ginger can be frozen in a sealed ziplock bag for a long time. Just break of pieces as you need them. You can adjust the amount of ginger root in this recipe to suit your taste. I love the strong ginger taste and usually add a bit more to my broth.
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Chicken Long Rice
4 Bone in chicken thighs. Be sure the skin is on too!
One of my favorite chicken dishes at our local restaurants here in Hawaii is a dish called “Tasty Chicken”, “Garlic Chicken”, and “Korean Fried Chicken” depending on which restaurant you go to. I like to call it Asian Fried Chicken!
What exactly is Asian Fried Chicken? Well they’re crispy fried chicken nuggets that are marinated in a soy sauce based sauce. It’s a little bit sweet, salty, and just a tiny bit spicy at the same time. In short it’s delish!
We serve it with steamed white rice for a very satisfying meal. I make enough for 12 people just so we can have left overs for lunch or dinner the next day. Yes we love Asian Fried Chicken that much!
I must admit that making Asian Fried Chicken seems a bit tedious with all that dredging, frying, and tossing; but believe me it’s so worth the trouble!
Here’s my recipe for Asian Fried Chicken
2 pounds boneless, skinless chicken thighs cut into cubes
1 Cup Soy Sauce
1 Cup Water
2 Cups Sugar
1/2 Cup minced garlic
1/2 Cup Green onions chopped
2 Tbs. Sesame Oil
1 Tbs. Crushed Red Pepper
2 Cups flour
3/4 Cup Corn Starch
1 Tbs. Garlic Powder
1 Tsp each salt & pepper
Oil for frying
Combine all the sauce ingredients in a medium size sauce pan. Bring to a boil, then reduce heat and simmer until all the sugar dissolves and the sauce thickens a bit.
Set aside to cool.
Cut chicken into cubes and place in a large bowl or ziplock bag.
Pour 1/2 of the cooled sauce/marinade over chicken. Cover bowl or seal bag.
Marinate in refrigerator for at least 1 hour but no more than 3 hours.
Combine dry coating ingredients in a large pan.
Heat about 1 – 1 1/2″ of oil in a large frying pan.
Dredge each piece of marinated chicken in flour mixture and fry until golden brown. Discard any left over marinade – do not use as sauce for cooked chicken!
Drain on paper towels until all the chicken nuggets are cooked
Beef Broccoli is probably the most ordered type of Chinese food. I mean who hasn’t had beef broccoli?
You know that dish with thinly sliced pieces of beef and crunchy broccoli in savory soy sauce, yes that’s beef broccoli. It’s such a popular dish that I’m pretty sure all Chinese restaurants in the US and possibly around the world have it on their menus.
Beef Broccoli, or as others say Beef with Broccoli, is arguably the most popular stirfry around. It’s the first thing that pops in our mind when we pick up the phone to order Chinese take-out, stand in line at Panda Express, or sit down at our favorite Chinese restaurant. But it’s so easy to make at home, that if you’re a real fan you could make it every day if you wanted to.
The secret to this dish is to use flank steak that is sliced very thin against the grain. Easy right?
Here’s the recipe!
1lbflank steaktrimmed of fat and sliced thin against the grain
1headbroccolicut into small florets
1 onion thinly sliced
1 tsp fresh ginger minced
3 tsp minced garlic
2 tbs sesame oil
1/2 cup beef stock
2 tbs cornstarch dissolved in 1/2 cup water
Mix soy sauce, ginger, and garlic in a bowl.
Add the beef and toss to cover in sauce mixture.
Marinate in the refrigerator for at least 30 minutes.
Heat sesame oil in wok or large skillet.
Add onions and fry about 1 minute.
Add marinated beef and cook about 2-3 minutes stir in constantly.
Stir in beef stock.
Add broccoli and cook until tender.
Slowly stir in cornstarch mixture until the sauce thickens.
Remove from heat and serve with steamed white rice or noodles.
Easy Beef Broccoli Stir-Fry - Better Than Take-Out!