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Chinese Pepper Steak Stir-Fry

By far one of the best stir-fry dishes I've ever made. Can't Get Enough!


  • 1 lb of beef steak or venison steak
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 onion
  • 3 green onions (scallions)
  • 3 cloves of garlic minced
  • 1 tsp fresh minced ginger
  • 3 tbsp of soy sauce
  • 1 tbsp of rice wine, dry sherry (I sub'd marsala cuz its all I had)
  • 1 tsp sugar
  • 1 ½ tsp corn starch
  • Vegetable oil for cooking


  1. Cut the meat into bite size pieces. I do strips about ¼ inch thick and an inch long.

  2. If you use venison, marinate it in soy sauce (other than the soy listed in the ingredients above) before hand while you prep veggies and heat the wok. Chop all your veggies into whatever size you are comfortable eating, we like 1 to 2 cm squares.

  3. Mix the soy, wine (or sherry), sugar, and corn starch together. Meanwhile heat 2 tbsp of oil in a wok to medium high heat until it just starts to smoke.

  4. Toss in the meat (carefully) and stir-fry for 1 to 2 minutes and then remove the steak to a separate bowl.

  5. Add enough oil to easily stir-fry the veggies, start by adding the peppers and onion. Stir-fry until vegetables are desired cookedness (we did ours 6 or 7 minutes) and then add the garlic and ginger and stir-fry for 30 to 60 seconds.

  6. Add the meat back in and then immediately add the sauce. Stir-fry for 30 to 60 seconds, until sauce starts to thicken, then add the green onions, mix, remove from heat.

  7. Serve over rice.

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