Chinese Pepper Steak
Submitted by Jill0520
Tender beef strips with colorful peppers, celery, and tomatoes in a savory-sweet sauce. This classic Chinese pepper steak uses Coca-Cola for tenderness and depth.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
1 hrsThis is the pepper steak you remember from every Chinese-American restaurant in the ‘70s and ‘80s, with one retro twist: Coca-Cola.
The soda tenderizes the beef while adding a subtle sweetness that balances the salty soy sauce.
Crisp bell peppers and celery stay tender-crisp while tomato wedges melt into the glossy sauce.
Serve it over a mound of white rice for a nostalgic weeknight dinner that’s better than takeout.
Kitchen Tips
- Cut the beef against the grain into pencil-thin strips for maximum tenderness
- Don’t overcook the vegetables; they should stay crisp-tender with a satisfying bite
- The Coca-Cola adds sweetness and helps tenderize; you can use regular or diet
- Fresh ripe tomatoes are best, but canned diced tomatoes work in a pinch
Variations
- Use flank steak or sirloin instead of round steak for a more tender, less chewy cut
- Add snow peas or sliced mushrooms for extra vegetables and texture
- Swap Coke for beef broth if you prefer a less sweet, more savory sauce
Ingredients
Directions
Trim all fat from the meat and cut into pencil thin strips.
In a deep skillet or Dutch oven, heat oil, garlic and salt.
Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork.
Add the beef broth.
Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions and ½ cup Coca-Cola.
Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender.
Peel the tomatoes, cut into wedges and gently stir into meat mixture.
Blend cornstarch with ¼ cup of Coca-Cola and the soy sauce.
Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork.
Serve over hot rice.
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