Chinese Pepper Steak (kind of)


Last night I felt like making an easy stir-fry. I didn’t have the recipe at work that I normally make so I found Kikkoman’s on and changed it up a bit. I intended to make it just like the recipie until I got to the store and saw that sugar snap peas were on sale, so I bought some of those. And then I started thinking I wanted to add some color so I picked up a red pepper too. So here’s what it ended up being. I was told by my husband that he ‘likes the ratio of ingredients-not too much or too little of anything’. Thanks Kev!!

Chinese Pepper Steak-kind of.


  • 1lb. boneless beef sirloin or round steak
  • 1 tbsp Kikkoman Hoisin Sauce
  • 2 tbsp vegetable oil, divided
  • 3 green bell peppers-cut into 1 inch squares
  • 1 red bell pepper-cut into 1 inch squares
  • 1 medium onion-cut into 1 inch squares
  • 1/2 cup Kikkoman Hoisin Sauce
  • 1/2 lb sugar snap peas
  • splash of fish sauce
  • splash of soy sauce


  1. Cut steak across grain into thin strips then into 1 inch squares, coat with 1 tbsp hoisin sauce and set aside
  2. Heat 1 tbsp oil in hot wok over med-high heat. Add beef and stir-fry about 1 minute (or until almost cooked to your desired temp). Set aside.
  3. Heat remaining tbsp oil in the same pan. Add peppers, peas and onions, splashes of soy and fish sauce and stir-fry until cooked through but still nice and crisp-about 5 minutes.
  4. Stir in beef and remainder of hoisin sauce, cook and stir until beef and veggies are coated with sauce. Serve immediately.

I served mine over jasmine rice. Makes 4 servings.

Prep time: about 10 minutes. Cooking time: about 15.


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