Chinese Pepper Steak


2 pounds boneless beef chuck
2 tablespoons fat
2 large onions, chopped
1-1/2 cups sliced celery
2 cloves garlic, minced
1 teaspoon salt
1/8 teaspoon pepper
2 beef bouillon cubes
1 cup hot water
6 large green peppers, cut in eighths
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon soy sauce


Trim fat from beef. Cut in thin strips about 1”x2”. Melt fat in pressure cooker. Add meat; cook over direct heat till browned, stirring frequently. Add onions, celery, garlic, seasonings, and bouillon cubes dissolved in hot water. Close cooker, bring to 15-pound pressure, and process for 3 minutes. Cool (letting pressure go down by itself). Add peppers, simmer for 5 minutes, add cornstarch blended with cold water. Cook till thickened. Add soy sauce. Serve with hot cooked rice or canned chow mein noodles.


Serves 6-8

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