Chinese Pepper Steak


– 2 pounds Boneless Beef Chuck, fat trimmed, cut into thin strips
– 2 tablespoons Oil
– 2 large Onions, chopped
– 1 1/2 cups sliced Celery
– 2 Garlic Cloves, minced
– 1 teaspoon Salt
– 1/8 teaspoon Pepper
– 2 Beef Bouillon Cubes, dissolved in 1 cup hot water
– 6 large Green Bell Peppers, cut into eights
– 2 tablespoons Cornstarch
– 1/4 cup cold Water
– 1 tablespoon Soy Sauce


– Add oil to large skillet over medium high heat.
– Add beef to skillet and brown, stirring occasionally.
– Add chopped onion, sliced celery, minced garlic, salt, pepper, and beef bouillon cubes to skillet.
– Cook 8 minutes or until vegetables are crisp tender.
– Add green bell pepper. Reduce heat to low. Simmer 5 minutes.
– Add cornstarch with water in small bowl. Stir to combine.
– Add cornstarch mixture to beef. Add soy sauce. Cook until sauce thickens.
– Serve with hot cooked rice.

Spice n Rice
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