top of page



  • One package of Pepper Steak

  • 3 large green peppers sliced down the length of the pepper into thin strips

  • 2 small white onion slice down the length of the onion into thin strips

  • 4 Cloves of garlic finely chopped

  • 2 Teaspoons of raw brown sugar

  • 1/3 cup of toasted sesame oil

  • 1/4 cup of kosher dark rum

  • 1/2 cup vegetable oil

  • 2 tablespoons of parve margarine

  • 2 Tablespoons of flour

  • 1 large wok

  • 1 mixing bowl

Place the sliced onions and peppers onto a plate and set aside
Cut the defrosted Pepper steak to insure that each steak slice is about 3 inches long and place on a separate plate
Mix Ingredients #4-10 in a mixing bowl thoroughly.
Pour about 1/3 of the mixture into the wok and heat to a sizzle.
Pour in the onions and peppers and sauté in mixture and cook until the vegetables shrink and become malleable, then put the vegetables on a side plate (not in wok).
Pour remaining mixture into wok and bring to a sizzle.
Put beef slices into sizzling mixture. And cook until beef is no longer red. Add sesame seeds for extra deliciousness.
Add the vegetables back into to the wok, and cook both vegetables and beef for another 3-5 minutes.

Western Pepper Steak

bottom of page