Betty Ford's Chinese Pepper Steak

Prep Time
Cook Time
Ready In

"This is old recipe and they may have added more salt to the liptons soup packet add half of it and try that 1st"

Original recipe yields 4 servings


  • Serving Size: 1 (648.7 g)
  • Calories 618.6
  • Total Fat - 19.2 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 115.7 mg
  • Sodium - 1458.4 mg
  • Total Carbohydrate - 64.7 g
  • Dietary Fiber - 3 g
  • Sugars - 3.1 g
  • Protein - 42.3 g
  • Calcium - 80.8 mg
  • Iron - 6.1 mg
  • Vitamin C - 90.2 mg
  • Thiamin - 0.5 mg

Step 1

Cut steak lengthwise in 1/2 inch strips.

Step 2

Heat oil in lg skillet.

Step 3

Fry steak a handful at a time only long enough to change color.

Step 4

Remove steak from skillet.

Step 5

Saute the green peppers.

Step 6

Bring 2 cups water to a boil in dutch oven.

Step 7

Add onion soup mix and boil for 5 minutes.

Step 8

Add steak and peppers.

Step 9

Simmer for 1/2 hour.

Step 10

Add soy sauce, salt, pepper and wine.

Step 11

Add cornstarch mixed with 4 t water and cook until just thickened.

Step 12

Serve over rice

Tips & Variations

No special items needed.



I left the steaks whole and browned them in a large skillet on both sides then moved them to a plate. I then cooked the peppers in the skillet and placed them with the browned steaks. I added the remaining ingredients to the skillets and brought to a boil then returned the steaks and peppers to the skillet. At this point I needed more liquid so added another 1/4 cup water (this could be because the steaks where whole instead of cut into strips.) I let this simmer for 30 minutes and the steaks were extremely tender. This was very salty but the flavor was nice and robust. Next time I make this I will use half the onion soup mixture so it is not so salty. Thx for sharing your recipe with us :) UPDATE: Made Again December 27th using half the onion soup mixture and this was divine!!!

review by:
(8 Jan 2017)