This recipe is part of my Illusion Recipes series – vintage dishes designed to imitate expensive or hard-to-find foods using everyday ingredients. Known historically as “mock” recipes, these clever creations offered the look and feel of classic favorites without the cost.
Pepper steak is best known today as a Chinese-American restaurant dish rather than a traditional Asian recipe. As it made its way into mid-century home kitchens, cooks adapted the flavors using familiar pantry ingredients, creating simplified versions. Despite the name, this recipe is less about authenticity and more about recreating the savory, comforting flavors people loved in an easy, affordable way.
Ingredients
Method
- Form ground beef into four oval patties.
- Heat oil in a skillet and brown patties on both sides.
- In a separate bowl, dissolve bouillon cubes in 1½ cups of hot water, then pour over the patties.
- Reduce heat, cover and simmer for 1 hour. Blend together in a bowl the cornstarch and ½ cup water, and soy sauce and pour over patties. stirring constantly.
- Add green peppers strips and cook covered for an additional 10 minutes more.
- Serve with rice or egg noodles.
Adapted from Ground Beef Cookbook, (Favorite Recipes of Home Economics Teachers), Favorite Recipes Press, 1983
If you like “mock” recipes try these Mock Fillet Mignon or how about Mock Chow Mein?
Pepper Steak became popular in the United States as part of Chinese-American cuisine where home cooks adapted restaurant flavors using affordable pantry ingredients.
Fork Fact
Many mid-century “pepper steak” recipes weren’t meant to be authentic – they were designed to feel fancy using ground beef, gravy and a few bold flavors. Illusion cooking at its finest.
This mock pepper steak is a reminder that good food doesn’t have to be expensive or complicated. With a few pantry staples and a little creativity, home cooks found ways to bring comfort, flavor and a touch of elegance to the dinner table – even on a budget.