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Chinese Pepper Steak Stir-Fry

Chinese Pepper Steak Stir-Fry with Jasmine Rice

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Tonight’s version of pepper steak, a Chinese-American takeout classic, is way better than delivery—and faster. In this soon-to-be favorite, we sear steaks until medium rare, then sauté bell peppers, onion, and tomato in the flavorful pan juices. It’s all tossed in a sweet and savory sauce, then served over fluffy jasmine rice.

  • < 600 Calories
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

  • Calories 550
  • Protein 38g
  • Total Carb 65g
  • Total Fat 15g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • steaks
    • 2
    • steaks
  • mini sweet peppers
    • 3
    • mini sweet peppers
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • basil
    • 1/8 ounce
    • basil
  • cilantro
    • 1/8 ounce
    • cilantro
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • hoisin sauce
    • 2 tablespoons
    • hoisin sauce
  • rice wine vinegar
    • 2 tablespoons
    • rice wine vinegar
  • cornstarch
    • 2 teaspoons
    • cornstarch

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Sear steaks

    Sear steaks

    While rice cooks, pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat ½ tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, leaving behind any juices in pan, off heat, for Step 4 (to flavor the vegetables).

  3. Prepare ingredients

    Prepare ingredients

    While steaks sear, rinse all produce. Halve mini peppers lengthwise, discarding seeds and stems; cut lengthwise into ¼-inch strips. Halve tomatoes. Roughly chop basil and cilantro leaves, discarding stems. Peel onion, halve, and thinly slice. Thinly slice garlic. In a medium bowl, whisk together soy sauce, hoisin sauce, rice wine vinegar, cornstarch, and black pepper. Set stir-fry sauce aside for Step 5.

  4. Stir-fry vegetables

    Stir-fry vegetables

    Return pan from steaks to medium-high heat with ½ tablespoon canola oil. When oil is shimmering, add onion and garlic. Cook, stirring frequently, until softened and golden brown, 3-4 minutes. Add mini peppers and tomatoes. Cook, stirring occasionally, until peppers are tender and lightly browned, 3-4 minutes more. Meanwhile, cut rested steaks against the grain into ¼-inch slices.

  5. Finish steak stir-fry

    Finish steak stir-fry

    Add stir-fry sauce to pan with vegetables. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring, until slightly thickened, about 1 minute. Add sliced steak, half of basil, and half of cilantro to pan and stir to coat. Remove pan from heat.

  6. Plate steak stir-fry

    Plate steak stir-fry

    Divide jasmine rice between serving plates, then top with Chinese pepper steak stir-fry. Drizzle over any remaining stir-fry sauce from pan. Garnish with remaining basil and remaining cilantro. Enjoy!

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