Hot pepper beef from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 85) by Grace Young

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • glortenzi79 on February 03, 2026

    This is my favorite stir-fry recipe, and I’ve been making it for several years. Since we like vegetables, I use one green pepper and 2 red bell peppers, plus 2 cups of sliced mushrooms and substitute sweet onion slices for the red onion. I also massage 1/4 tsp of baking soda into the meat slices before adding the other ingredients to make the beef more tender.

  • jenmacgregor18 on November 04, 2021

    This is very good. My only substitution was flap meat for flank steak. It's a little sweeter than other versions of pepper steak that I have tried, but it's not offputting. But next time, I may cut back just a little bit on either the ketchup or hoisin to make it a little less sweet.

  • aeader on May 01, 2020

    We liked this very much, Used an orange pepper and a small yellow onion since that was what I had on hand. It comes together very quickly, I did think it was odd that the book photo shows red peppers in the dish when the recipe called for green peppers, but it will work fine with whichever you have.

  • chawkins on November 06, 2018

    Very tasty, with very accessible ingredients, the most unusual ingredient being the hoisin sauce. I used one red bell pepper and half of an orange one and Vidalia onion instead of the red onion.

  • Breadcrumbs on January 04, 2011

    p. 85 - Looks tasty, easy and uses on-hand ingredients.

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