Pepper bear steak Cantonese

by Susan Kane-Doyle | September 24, 2019

Note: With many fall bear seasons continuing in Ontario, we’re sharing this retro recipe for pepper bear steak Cantonese.

Bear meat is still an eyebrow raiser when non-hunting guests are invited to dinner. This flavourful recipe tends to take away any gamey flavour. Cook bear meat to well done and serve hot.

• 2 pounds of bear steak, 1/2-inch thick
• 1 envelope of granulated beef bouillon
• 1/4 cup of soya sauce
• 1 clove of garlic, crushed
• 3 tbsp of vegetable oil
• 1/2 tsp of ground ginger
• 4 medium green peppers, cut in julienne strips
• 3 tbsp of cornstarch


1. Place meat in freezer for 15 minutes to facilitate slicing.

2. Trim off all fat and cut meat in 3-inch strips.

3. In a mixing bowl, combine bouillon, soya sauce, garlic, and ginger.

4. Add boiling water. Cool. Place meat in marinade, cover, and refrigerate overnight.

5. To cook, remove meat from marinade and dry on paper towel.

6. In large skillet, heat oil and brown meat lightly. Add about half the remaining marinade and one cup of water.

7. Cover and simmer 45 minutes.

8. Add green pepper and cook 5 minutes longer. Thicken with cornstarch.

Originally published in the March 1999 issue of Ontario OUT of DOORS magazine.

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