This one is a classic family recipe of ours. I grew up eating this pepper steak, before I even really knew that I liked Chinese food. This is also the recipe that taught David that he likes Chinese food. Now he happily eats at P.F. Chang’s, Opera, and of course, my Cashew Chicken Stir-Fry and Chicken & Broccoli Fried Rice. I’ve also got him hooked on these potstickers from Costco, but that’s another story.
This doesn’t have to be made in a crockpot, of course, but I’ve always had good luck making it that way. Taking advantage of the crockpot lets you use less tender cuts of beef. I make this dish as outlined below, but for those who like them, onions or mushrooms would be a welcome addition. You probably aren’t surprised to learn that we serve this dish with Alton Brown’s Baked Brown Rice, but white instant rice would be just fine, if that’s what you prefer. David skips the chow mein noodles, but as far as I’m concerned, they’re a necessity!
Crock-Pot Chinese Pepper Steak
- 2 cans beef gravy
- 1 pound of stew beef or roundsteak, cut into 1 inch pieces
- 3 large green peppers, seeded & chopped
- 1 can water chestnuts, drained
- 2 cups rice, cooked
- 2 TBSP hoisin sauce
- 1 TBSP soy sauce
- 1 TBSP extra virgin olive oil
- 1/3 cup tomato juice or vegetable juice (like V8)
- 1 Cup chow mein noodles
1. Add Hoisin sauce, soy sauce, and EVOO to a skillet, over medium high heat. Add beef and green peppers and saute for 3-4 minutes, or until beef begins to caramelize.
2. Add gravy, water chestnuts, tomato juice, and contents of skillet to a crockpot; stir together. Cover and heat on low approximately 6 hours.
3. Serve over rice, garnished with chow mein noodles. If the sauce is too thin, it can be thickend wtih slurry of 2 tablespoons of cornstarch mixed into 2 tablepoons of cold water.