15 Reviews of Spicy Pepper Steak

From: MizzNezz

On Feb 27, 2004

I chickened out and only used 1 T red pepper flakes and it was plenty hot enough for us. I also subed Splenda for the sugar. I did wait and add the green pepper later. This is really good. The beef had enough fat to fry it all up perfect. Good stuff Jelisa!!

From: hippeastrum

On Jul 14, 2005

Wow, I can't believe how easy this was. I added only 1/2 of a tablespoon of pepper flakes since some of the people can't stand spicyness (I myself would have put 3tbsp). I used brown sugar instead and also added a yellow pepper and diced jalapeno. Thanks!

From: Superdave

On Mar 2, 2005

Great Recipe! I'm a fan of spicy food and this was perfect. I also added a couple of jalepenoes. That might have been a little too much Thanks for the great recipe.

From: mother of two

On Feb 14, 2008

I'm korean so I loved the heat! It was so simple and seemed so healthy b/c it cooks so well w/o the oil. Great thing about this dish is that you can change the spiciness or even the meat and the dish still tastes great! I personally love tender meat, so the thinner you cut the meat the better, I thought. Tastes very similar to a traditional korean spicy pork bulgogi dish.

From: Mrs. Lumpy

On Aug 30, 2007

This is just way to spicy for us... and we love our food with heat! I think maybe halving the red pepper flakes would make it a bit more palatable... It has a lovely presentation and smells wonderful while cooking, I just wish we could have tasted something other than "hot!" We will try this one again, just with fewer pepper flakes... Thanks!

From: Cathy17

On May 5, 2004

I lived in Korea for 4 years. Jelisa didn't know hte name of this, but this is very similar to BULGOGI, a traditional Korea beef dish. Bulgogi has a sweet taste, and doesn't usually have the chili flakes in it. If you omit the chili flakes, it will taste just fine as well. Best served with rice.

From: moxie

On Nov 19, 2003

MMMM, Jelisa, this is an awesome and easy meal! It had the perfect balance of heat and sweet flavors from the carrots and sugar. I kept looking at the recipe thinking, "really? just toss it all in there together and cook with no oil?" but I decided to trust you, LOL. Good thing I did — because this was yummy. I used Stevia instead of sugar, but did not make any other changes.

From: GinnyP

On Oct 29, 2003

This is excellent!!!!! I like red bell pepper best so I used that. We went to the Asian market and got the red pepper flakes there. I served this over rice. It was so easy! I made this with three other of your recipes and it was a fantastic meal. (Spicy Korean Chicken #29615, Spicy Cucumbers #30457, and Sesame Spinach #30471) It also held well while I finished up with the other dishes!

From: bevg

On Aug 23, 2002

This was good except for the crushed red pepper flakes. I only had one tablespoon and that was too much!! We like hot food but this was way too hot!!!! It was easy to make. I also added some celery, green peppers and mushrooms.

From: canarygirl

On Feb 5, 2004

Another awesome recipe J! I used green, yellow and orange bell peppers, threw in some leeks and left out the carrots. The recipe doubled perfectly, and had just the right bite from the pepper flakes. We loved it! Thanks J!