Asian Pepper Steak & Rice: A Taste of Home with Bold Flavors
Asian Pepper Steak & Rice done right! Growing up in College Station, Texas, there was one place that had my heart—and my taste buds—in a chokehold: China Wok.
Let me tell you, no one did pepper steak and rice like they did. The beef was thinly sliced, marinated just right, and served in a hearty soy sauce gravy that was perfect over a bed of rice. Every bite was a taste of comfort.
It was the kind of dish that made you want to sit down, take your time, and savor it slowly—like it was an old friend.
Well, after plenty of trial and error in my own kitchen, I’ve finally come up with my own version of that unforgettable dish. This Asian Pepper Steak & Rice has the same bold flavors and tender beef you remember from that spot in College Station, but with a little bit of my own twist on it.
No frills, just real, satisfying food—just the way it should be.
Weeknight Wonders: Asian Pepper Steak & Rice in 30 Minutes
What You’ll Need:
- beef top round Milanese steak (thinly sliced)
- red or green bell pepper (cut into bite-sized pieces)
- medium sweet Vidalia onions (sliced)
- cornstarch
- soy sauce
- white sugar
- minced garlic
- ground ginger (or fresh, if you’ve got it)
- red wine (optional, but trust me, it makes a difference)
- Cooked white or brown rice (for serving)
- Oil for cooking
Tips to Make This Even Better:
- Don’t Skip the Red Wine: I know it’s an optional ingredient, but it adds depth and richness to the sauce that just can’t be beat. If you don’t have any on hand, you can substitute with a splash of beef broth, but trust me—red wine makes all the difference.
- Cornstarch is Your Friend: The cornstarch helps thicken up the sauce, so don’t skip that step. It’ll give your dish that perfect, glossy finish.
- Mix It Up: Feel free to throw in other veggies like mushrooms or snap peas if you’ve got ‘em. This recipe is super flexible.
Tender Beef, Bold Flavors: Try Our Asian Pepper Steak & Rice Today
If you’ve ever been to College Station, you know exactly what I’m talking about when I say this dish brings back memories. China Wok’s pepper steak and rice was comfort food at its finest—and now, with this Asian Pepper Steak & Rice recipe, I’ve found a way to bring those same bold flavors into my own kitchen. It’s easy, it’s hearty, and it’s guaranteed to hit the spot every time.
Whether you’re from Texas, Tennessee, or anywhere in between, this dish is perfect for those nights when you need something comforting, flavorful, and just a little bit nostalgic. So, roll up your sleeves, get cookin’, and let this Asian Pepper Steak & Rice become your new favorite weeknight dinner.
And if you’re anything like me, you’ll be serving it with a whole lot of kitchen love.
Asian Pepper Steak & Rice Recipe | Easy, Flavorful Weeknight Dinner
Equipment
- 1 large wok or frying pan
- 1 Rice Cooker or Large Pot
Ingredients
- 2 lbs beef top round Milanese steak (thinly sliced)
- 1 green bell pepper (cut into bite-sized pieces)
- 2 small sweet Vidalia onions (sliced)
- 3 tbsp cornstarch
- 1/3 cup soy sauce
- 1 tbsp white sugar
- 1 tbsp minced garlic
- 1/2 tbsp ground ginger (or fresh, if available)
- 1/4 cup red wine (optional but recommended)
- Cooked white or brown rice (for serving)
- Oil for cooking
Instructions
- Prepare the Ingredients:Start by slicing the beef top round Milanese steak into thin strips. Ensure the bell pepper and onions are cut into bite-sized pieces to create even cooking.
- Make the Savory Brown Sauce:In a small bowl, whisk together cornstarch, soy sauce, white sugar, minced garlic, ground ginger, and red wine. The red wine adds a subtle depth of flavor that enhances the richness of the dish, but feel free to omit it if you prefer.
- Cook the Beef:Heat a large skillet or wok over medium-high heat with a splash of oil. Once the oil is hot, add the sliced beef in batches, avoiding overcrowding. Stir-fry the beef strips for 5-7 minutes until browned and cooked to your desired doneness. Remove the beef from the skillet and set it aside.
- In the same skillet, add a little more oil if needed. Toss in the sliced green bell peppers and onions. Stir-fry for about 3-4 minutes, just until the vegetables are tender-crisp but still vibrant. Pour the prepared sauce over the veggies and add the cooked beef back into the skillet.
- Simmer and Thicken:Reduce the heat to low and let the mixture simmer for a 15 minutes, stirring occasionally. The cornstarch will help thicken the sauce, creating a glossy, rich coating over the meat and vegetables.
- Serve:Spoon the pepper steak over a generous helping of steamed rice, and get ready to enjoy! The savory aroma will have your mouth watering before the first bite.
