{"id":35589,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mushroom-pepper-steak\/"},"modified":"2024-07-01T19:08:29","modified_gmt":"2024-07-02T00:08:29","slug":"mushroom-pepper-steak","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mushroom-pepper-steak\/","title":{"rendered":"Chinese Pepper Steak"},"content":{"rendered":"<p>There\u2019s nothing quite as simple as a stir-fry for dinner: meat and vegetables tossed together with a tasty sauce, served on a bed of rice or twirled together with noodles. One of our favorites is a Chinese pepper steak, a Chinese-American staple originally known as <em>q\u012bngji\u0101o r\u00f2us\u012b<\/em>, from Fujian cuisine in China. This dish features tender slices of meat with stir-fried peppers, as well as other vegetable variations such as onions, mushrooms and tomatoes.<\/p>\n<p>Our Chinese pepper steak recipe makes four servings, perfect for dinner or prepping lunches for the week, and it can be prepared in less than an hour. The timing will depend on how long you spend marinating the steak for this dish. Marinating the steak helps to soften it up, resulting in tender slices of meat later. So if you have some time to spare\u2014and for the tastiest results\u2014give the meat a full hour to marinate.<\/p>\n<h2>What&#8217;s the best cut of beef for Chinese pepper steak?<\/h2>\n<p>While top sirloin is recommended for this recipe, other cuts of beef, such as tenderloin, tri-tip and ribeye, could also work well. A thicker steak will result in that tender texture we typically desire in a Chinese beef pepper steak, so aim for steaks that are thicker versus thinner.<\/p>\n<h2>Ingredients for Chinese Pepper Steak<\/h2>\n<ul>\n<li><strong>Soy sauce:<\/strong> Soy sauce is used with black pepper to make a quick marinade for the steak and a sauce for cooking the vegetables. For this recipe we recommend using a reduced-sodium soy sauce. Coconut aminos could also work with this recipe, but keep in mind, they are milder and sweeter compared with a traditional soy sauce.<\/li>\n<li><strong>Top sirloin steak:<\/strong> Chinese pepper steak is cooked with a pound of beef top sirloin steak, cut into tiny strips. Your local grocery store may save you the work by selling pre-sliced strips of beef.<\/li>\n<li><strong>Cornstarch:<\/strong> The cornstarch is used to create a thick sauce that will coat the vegetables when you cook them in a wok or a skillet (either will work).<\/li>\n<li><strong>Beef broth:<\/strong> The broth adds a savory element to the sauce for the vegetables, thickened with the cornstarch and mixed with the umami taste of the soy sauce.<\/li>\n<li><strong>Canola oil:<\/strong> Both the steak and the vegetable medley are stir-fried in canola oil. Canola oil has a high smoke point and a neutral flavor, making it great for stir-fries. Vegetable oil and safflower oil can work as substitutes, if you don\u2019t have a bottle of canola oil on hand.<\/li>\n<li><strong>Garlic cloves and ginger root:<\/strong> These aromatics are used to help enhance the flavor of the cooking oil before cooking the steak in the skillet.<\/li>\n<li><strong>Bell peppers:<\/strong> For this recipe, we recommend mixing a cup of sweet red bell peppers and green bell peppers. The peppers are julienned, also known as a \u201cFrench cut,\u201d creating much smaller pieces compared with a typical slice.<\/li>\n<li><strong>Mushrooms:<\/strong> Along with peppers, mushrooms are added to this Chinese beef pepper steak to give it more volume and texture. Make sure to not overcook them.<\/li>\n<li><strong>Tomatoes and green onions:<\/strong> Tomatoes and sliced green onions are tossed in last to add extra acidity and flavor to the dish. Look for medium-size tomatoes, such as Romas, that will make it easy to create thick slices.<\/li>\n<li><strong>Rice:<\/strong> Although it&#8217;s optional, you can serve your Chinese beef pepper steak on a bed of hot <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">cooked rice<\/a>.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Marinate the beef and whisk the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2010811 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Chinese-Pepper-Steak_TOHD24_25278_JuliaHartbeck_1.jpg?fit=700%2C1024\" alt=\"Steak being marinated in a shallow bowl with the whisked sauce in a separate bowl next to it\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>In a shallow bowl, whisk together 3 tablespoons of the soy sauce with black pepper. Add the beef and turn it over, making sure to coat all sides of the steak. Cover and refrigerate the meat for 30 to 60 minutes. While the beef is marinating, whisk together the rest of the soy sauce with cornstarch and beef broth in a small mixing bowl; set it aside for later.<\/p>\n<h3>Step 2: Cook the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2010812\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Chinese-Pepper-Steak_TOHD24_25278_JuliaHartbeck_2.jpg?fit=700%2C1024\" alt=\"Steak strips being cooked in a wok\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Once the beef has sufficiently marinated, drain the marinade and discard it. Heat canola oil in a large nonstick skillet or a wok for one minute, or until the oil is hot enough to sizzle. Stir-fry the garlic and ginger root for one minute, then add the beef to the skillet and stir-fry it for four to six minutes, or until the beef is no longer pink when you cut it. Remove the beef from the skillet and transfer it to a plate or bowl, then keep it warm. You can do this by either popping it in the microwave or tenting it with aluminum foil.<\/p>\n<h3>Step 3: Stir-fry the vegetables, then toss everything together<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2010813\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Chinese-Pepper-Steak_TOHD24_25278_JuliaHartbeck_3.jpg?fit=700%2C1024\" alt=\"Steak, vegetables and sauce all cooked together in a wok\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Add the remaining oil to that same skillet or wok. Stir-fry the bell peppers for one minute, then add in the mushrooms and toss for another two minutes, or until the peppers are crisp-tender. Stir in the small bowl of sauce, then wait for the liquid to come to a boil. At this point the sauce will start to thicken, so cook and stir for another two minutes, until your vegetables are coated with thick sauce. Return the cooked slices of beef to the pan, as well as your slices of tomatoes and green onions. Stir-fry for another two minutes, or until everything is heated through. If desired, serve your Chinese pepper steak on a bed of rice and sprinkle it with sesame seeds and sliced scallions.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2010814\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Chinese-Pepper-Steak_TOHD24_25278_JuliaHartbeck_4.jpg?fit=700%2C1024\" alt=\"Angled image of Chinese pepper steak served with rice in a bowl plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make it with pork, chicken or no meat at all:<\/strong> If you\u2019re not a red-meat eater, you can swap out the sirloin steak and use thin-sliced pork belly or chicken breast instead. This recipe could also work well for vegetarians; just skip the meat, double down on the vegetables or swap out the steak with extra-firm tofu.<\/li>\n<li><strong>Toss with noodles:<\/strong> Although this dish is typically served with rice, you could also toss the Chinese pepper steak with a wheat-based noodle such as ramen or spaghetti, if you&#8217;d rather have a noodle stir-fry for dinner.<\/li>\n<li><strong>Add some spice:<\/strong> Want to give your Chinese pepper steak a little kick? Add your favorite <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of hot pepper<\/a> to spice it up.<\/li>\n<\/ul>\n<h2>How to Store Chinese Pepper Steak<\/h2>\n<p>If you find yourself with leftover stir-fry, this dish can be stored in an airtight container in the refrigerator for three to four days. You can reheat it in the microwave or on a stovetop before serving. Remember, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-reheat-steak\/\" data-name=\"www.tasteofhome.com\/article\/how-to-reheat-steak\/\" data-module=\"content engagement\" data-position=\"embedded links\">reheating steak<\/a> in the microwave may cause it to overcook and get tougher, so if you can heat it up over a skillet, you\u2019ll likely end up with a more satisfying result.<\/p>\n<h2>Can you freeze the leftovers?<\/h2>\n<p>Yes, you can store your stir-fry leftovers in an airtight container or a sealed plastic bag in the freezer for up to three months. To reheat, defrost the pepper steak in the refrigerator overnight (or eight hours) then heat it up in a skillet on the stovetop. However, keep in mind that the cooked vegetables might go soft, so when you reheat them they won\u2019t be as crunchy as they were when freshly made.<\/p>\n<h2>Chinese Pepper Steak Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2010815\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Chinese-Pepper-Steak_TOHD24_25278_JuliaHartbeck_5.jpg?fit=700%2C1024\" alt=\"Closeup of Chinese pepper steak served with rice and topped with scallions\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h3>How do you make sure the steak is tender?<\/h3>\n<p>Chinese pepper steak is known for having tender pieces of steak with a melt-in-your-mouth texture. To avoid ending up with chewy pieces of meat, use our tricks to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-tough-meat-tender\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-tough-meat-tender\/\" data-module=\"content engagement\" data-position=\"embedded links\">make tough meat tender<\/a>. Slice the steak thinly and across the grain, and do not skip the marinating phase before cooking. Cutting the meat against the grain helps to cut through those fibers and soften the slices, making them easier to chew.<\/p>\n<h3>How do you know your vegetables are finished cooking?<\/h3>\n<p>Vegetables in a stir-fry like this Chinese pepper steak recipe are meant to be \u201ctender-crisp,\u201d meaning the vegetables are cooked through but they still have a small snap when you bite into them. Learning <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-stir-fry\/\" data-name=\"www.tasteofhome.com\/article\/how-to-stir-fry\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to stir-fry<\/a> can take practice, but it&#8217;s worth the effort. Overcooked vegetables would make them too soft, so tender-crisp vegetables would create that ideal texture we look for in a stir-fry. Cooking the vegetables for two to four minutes is typically ideal to achieve this type of texture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Chinese pepper steak is the ideal stir-fry to make for dinner, served with tender beef and crisp vegetables on a bed of hot rice. Plus, it all comes together in less than 30 minutes!<\/p>\n","protected":false},"author":7061,"featured_media":2013285,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,304998,304292,305487,304338,303966,307728,304988,303887,306848,304268,307688,304026,307723,324623,304020,306799,304253,304005,307738,304150,303883,307614,304031],"categories-v2":[308623,308984,308481,308945,308305,310796,308992,308495,310690,308935,308478,309603,259483,310663,308606,310685,309177,308594,313044,309594,308549,310702,309434,308476,310591,308614],"coauthors":[],"recommended_recipes":[{"post_title":"Easy Pepper Steak","post_link":"\/recipes\/easy-pepper-steak\/","post_image":"\/wp-content\/uploads\/2024\/08\/Easy-Pepper-Steak_EXPS_FT24_5797_JR_0726_2.jpg"},{"post_title":"Slow-Cooker Pepper Steak","post_link":"\/recipes\/slow-cooked-pepper-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_1049_KristinaVanni_7.jpg"},{"post_title":"Steak with Creamy Peppercorn Sauce","post_link":"\/recipes\/steak-with-creamy-peppercorn-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Steak-with-Creamy-Peppercorn-Sauce_EXPS_TOHESCODR22_4596_DR_02_17_5b.jpg"},{"post_title":"Pepper Steak with Potatoes","post_link":"\/recipes\/pepper-steak-with-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps17355_SD153319C10_08_1b.jpg"},{"post_title":"Asian-Style Round Steak","post_link":"\/recipes\/asian-style-round-steak\/","post_image":"\/wp-content\/uploads\/2017\/09\/Asian-Style-Round-Steak_EXPS_SSCBZ18_35369_D09_08_4b.jpg"},{"post_title":"Peppercorn Steaks","post_link":"\/recipes\/peppercorn-steaks\/","post_image":"\/wp-content\/uploads\/2025\/05\/TOHD25_Peppercorn-Steaks.jpg"},{"post_title":"Pressure Cooker Pepper Steak","post_link":"\/recipes\/pressure-cooker-pepper-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/pressure-cooker-pepper-steak_exps206281_HCKA143243B08_28_8b-1.jpg"},{"post_title":"Tomato and Pepper Sirloin Steak","post_link":"\/recipes\/tomato-and-pepper-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/Savory-Pepper-Steak_EXPS_THFM18_41660_B09_15_4b-5.jpg"},{"post_title":"Ginger Pepper Steak Stir Fry","post_link":"\/recipes\/ginger-pepper-steak-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33028_LT952514D39B.jpg"},{"post_title":"Chinese Meatballs","post_link":"\/recipes\/chinese-meatballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chinese-Meatballs_EXPS_SDFM18_53547_C10_03_2b.jpg"},{"post_title":"Pepper Steak Sandwiches","post_link":"\/recipes\/pepper-steak-sandwiches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11283_QC10074C37.jpg"},{"post_title":"Round Steak Chili","post_link":"\/recipes\/round-steak-chili\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3442_CX0577C49B.jpg"},{"post_title":"Cajun Pepper Steak","post_link":"\/recipes\/cajun-pepper-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12500_C10122C51C.jpg"},{"post_title":"Italian Pepper Steak","post_link":"\/recipes\/italian-pepper-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23178_TH10524D22A.jpg"},{"post_title":"Sesame Steaks","post_link":"\/recipes\/sesame-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9184_CW10005C29A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_25278_JuliaHartbeck_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/mushroom-pepper-steak\/","name":"Chinese Pepper Steak","datePublished":"2018-01-01","dateModified":"2024-07-01","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_25278_JuliaHartbeck_6.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This Chinese pepper steak is the ideal stir-fry to make for dinner, served with tender beef and crisp vegetables on a bed of hot rice. Plus, it all comes together in less than 30 minutes!","recipeIngredient":["6 tablespoons reduced-sodium soy sauce, divided","1\/8 teaspoon pepper","1 pound beef top sirloin steak, cut into thin strips","1 tablespoon cornstarch","1\/2 cup reduced-sodium beef broth","1 garlic clove, minced","1\/2 teaspoon minced fresh gingerroot","3 teaspoons canola oil, divided","1 cup julienned sweet red pepper","1 cup julienned green pepper","2 cups sliced fresh mushrooms","2 medium tomatoes, cut into wedges","6 green onions, sliced","Hot cooked rice, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the beef and whisk the sauce","text":"In a shallow bowl, whisk together 3 tablespoons of the soy sauce with black pepper. Add the beef and turn it over, making sure to coat all sides of the steak. Cover and refrigerate the meat for 30 to 60 minutes. While the beef is marinating, whisk together the rest of the soy sauce with cornstarch and beef broth in a small mixing bowl; set it aside for later.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Chinese-Pepper-Steak_TOHD24_25278_JuliaHartbeck_1.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Cook the beef","text":"Once the beef has sufficiently marinated, drain the marinade and discard it. Heat canola oil in a large nonstick skillet or a wok for one minute, or until the oil is hot enough to sizzle. Stir-fry the garlic and ginger root for one minute, then add the beef to the skillet and stir-fry it for four to six minutes, or until the beef is no longer pink when you cut it. Remove the beef from the skillet and transfer it to a plate or bowl, then keep it warm. You can do this by either popping it in the microwave or tenting it with aluminum foil.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Chinese-Pepper-Steak_TOHD24_25278_JuliaHartbeck_2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Stir-fry the vegetables, then toss everything together","text":"Add the remaining oil to that same skillet or wok. Stir-fry the bell peppers for one minute, then add in the mushrooms and toss for another two minutes, or until the peppers are crisp-tender. Stir in the small bowl of sauce, then wait for the liquid to come to a boil. At this point the sauce will start to thicken, so cook and stir for another two minutes, until your vegetables are coated with thick sauce. Return the cooked slices of beef to the pan, as well as your slices of tomatoes and green onions. Stir-fry for another two minutes, or until everything is heated through. If desired, serve your Chinese pepper steak on a bed of rice and sprinkle it with sesame seeds and sliced scallions.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Chinese-Pepper-Steak_TOHD24_25278_JuliaHartbeck_3.jpg?resize=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 241 calories","fatContent":"10g fat (3g saturated fat)","cholesterolContent":"64mg cholesterol","sodiumContent":"841mg sodium","carbohydrateContent":"13g carbohydrate (5g sugars","fiberContent":"3g fiber)","proteinContent":"25g protein. <B>Diabetic exchanges: <\/B> 3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.9473686,"reviewCount":19,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ally762"},"reviewBody":"Created an account just so I can add a review! \nThis is soooo delicious! I followed the recipe to a T. Only adding stir-fry cabbage and a little of chili garlic sauce for spice. So savory and the sauce is what makes it. I highly reccomend using fresh ginger vs using ground. I was a little skeptical of the tomatoes but agreed they take on like a stewed tomato.  So good! And will for sure be making this again and again! Husband approved!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"aurrice@yahoo.com"},"reviewBody":"<p>This is delicious and my family loves it.  I subbed broccoli because some in my family don't like peppers.  Going to try it with pork next.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ejt325"},"reviewBody":"Quick and easy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susie77"},"reviewBody":"This is super easy, super quick, and best of all -- super delicious! Changes: only used one small tomato as the Husband Unit does not care for them. Added 1\/2 tsp of ground ginger as well. Served with basmati rice. Next time I might throw in some carrot shreds, or pea pods, or sprouts, or who knows!? I really like recipes like this that are so versatile; thanks for sharing it,  Billie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"aneusbaum"},"reviewBody":"We love this dish!!!  It's inspired us to use soy sauce in more dishes too.  Lots of flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foodfanatic8908"},"reviewBody":"This is a super delicious recipe! The flavors are amazing, I couldn't eat enough of it. I used peapods instead of mushrooms and it's is my new favorite recipe, although I'm not sure if I will add tomatoes next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ejt325"},"reviewBody":"Love this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gunslinger"},"reviewBody":"The steak was so tender and the peppers, mushroom and onion sauce was great over mashed potatoes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Igraine32"},"reviewBody":"Very nice recipe. I wasn't sure if i'd like the tomatoes, but they took on a stewed, steamed quality that tasted really good. Will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robby1"},"reviewBody":"Thank you for such a great recipe!!  Really found easy to prepare and so tasty!  Can really add whatever you like, water chestnuts, pea pods, etc., whatever you like!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suejjj"},"reviewBody":"Fantastic!   Added garlic and ginger to marinade with the  beef.  Out of corn starch to make a slurry, so just used beef and veggie cooking juices as a sauce (did drain a bit).   Hoping for leftovers, but family licked skillet clean.  Will use broth and corn starch next time, as family did not eat as much rice without a sauce!  Thanks so much for the recipe! Super fast and easy and family hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jujubean79"},"reviewBody":"This is really yummy!  I don't use the tomatoes or mushrooms in mine, but I add sugar snap peas and saute with the peppers.  I also increase the ginger to 1 tsp.  Super easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ReneePotter"},"reviewBody":"My husband's first bite reaction was \"WOW\"","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kiteez3"},"reviewBody":"Delicious.  I substituted pea pods for green peppers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Femminapsicotic"},"reviewBody":"very good! didn't change a thing and we all liked it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"astarzynski"},"reviewBody":"Absolutely Delicious!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tdtyrolt"},"reviewBody":"I was looking for some diabetic friendly recipes to use at work. This recipe was definitely a hit with my husband and me! I can't wait to make it for the residents!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"zuma9"},"reviewBody":"This is an outstanding recipe. We like our food a little spicy so I used two cloves of garlic and about a tablespoon of ginger. Otherwise I followed the recipe exactly. This is definitely going into the regular rotation.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"carolynstowers"},"reviewBody":"The only thing I did different was add 2 tbs of brown sugar and with the fresh gingerroot I added grounded ginger. This recipe is delicious,  I will add it to my recipe box. I served with marinade cumcumbers and onions. For desert I used an instant pudding and the left over rice making a rice pudding. The entire dinner was less then 1\/2 hr cooking.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"25278","romance_copy_dek":"This Chinese pepper steak is the ideal stir-fry to make for dinner, served with tender beef and crisp vegetables on a bed of hot rice. 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