Pepper steak is a very popular Chinese stir fry steak recipe, which tastes great when served over warm cooked rice. Pepper steak is so named as it is cooked with bell peppers and a sweet and sour sauce. This recipe is pretty easy and requires very little time and efforts to get prepared. So, if you are in love with Asian food, you should definitely give this recipe a try.
Difficulty level: Easy
Servings per recipe: 4
Time required for preparation: 35-45 minutes
Time required for cooking: 25-30 minutes
1 stirring spoon
1 slotted spoon or spider strainer
1 medium sized bowl
1 large bowl
1 small bowl
2 lbs. of skirt or round steak, tenderized
2 small carrots, thinly sliced
1 green bell pepper (cored, deseeded and thinly sliced)
2 cloves of garlic, peeled and minced
1 red bell pepper (cored, deseeded and thinly sliced)
1 tablespoon of cornstarch
1 small white onion, peeled and sliced
Salt, to taste
2 cups of peanut or vegetable oil
For the Sauce
2 tablespoons of soy sauce
1/3rd teaspoon of minced ginger
1 teaspoon of white granulated sugar
1 cup of low sodium beef broth
2 teaspoons of sherry
For the Marinade
1 tablespoon of sherry
1 tablespoon of peanut oil
½ teaspoon of garlic salt
1 tablespoon of cornstarch
Method of Cooking
1. Remove the steak from the freezer and place it in the refrigerator. This will help to thaw the meat while keeping it firm at the same time. Once the meat is thawed, take out the beef steak from the refrigerator and rinse it thoroughly under running water. Once rinsed, pat dry the meat chunk with paper towels and then set it aside.
Now take a parchment paper and lay it on your working table. Place the steak on one side of the parchment paper and cover it with the other side. Now take a mallet and pound the steak lightly to tenderize it. Once the steak is tenderized, unwrap it and then cut it across the grain into thin strips.
2. Once done, transfer the steak strips to a large bowl and add the garlic salt, 1 tablespoon of peanut oil, 1 tablespoon of sherry and 1 tablespoon of cornstarch to it. Stir to combine all the added ingredients and then toss the steak strips with your fingers to coat them nicely with the marinade. Once nicely coated, pop the bowl into the refrigerator and let the steak strips sit in the marinade for 30-40 minutes.
3. While the steak strips are sitting in the marinade, put the green and the red bell peppers, the carrots and the onion into a colander. Place the colander in the sink and then rinse each of the vegetables under running water. Once done, pat-dry the vegetables with paper towels and then transfer them to your counter.
You can now chop the vegetables for later use. For that, take the onion and cut it in half. Then cut off the tips and base of the onion halves. Peel off the skin of the onion halves and then slice each half into medium thick slices.
4. Once done, set aside the onion. Now take the bell peppers and cut them in half. Extract out the core and the seeds from the bell peppers and then slice them thinly. Follow that by peeling and mincing the garlic and the ginger.
Finally, take the carrots and slice them diagonally into thin strips. Once everything is ready, take a large wok and place it on the stove. Light up the flame and maintain it on medium high. Pour 2 cups of peanut oil into the wok and then let the oil heat up. While the oil is heating up, remove the marinated steak from the refrigerator and let it sit at room temperature for 1 minute.
5. Once the oil in the wok starts bubbling, add-in the marinated steak strips and fry them until they turn brown in color and remain no longer pink inside. Once that happens, fish out the browned steak strips from the oil and set them aside on a paper towel-lined plate.
Now discard all the oil from the wok, by retaining only 2-3 tablespoons of oil in it. Then put the minced garlic in the wok and sauté it for 1-2 minutes or until tender. While the garlic is sautéing, take a medium sized bowl and combine the beef broth, remaining sherry, minced ginger, granulated sugar and the soy sauce in it.
6. Then take a glass or cup and dissolve the cornstarch in a little bit of water to prepare the thickener for the sauce. Once the garlic is sautéed, add the onion slices, red and green bell pepper slices and the carrot slices to it. Stir fry the vegetables for 5-7 minutes or until they turn tender and then put back the browned steak strips into the wok.
Season the mixture with a little salt and then pour the prepared sauce over that. Stir to combine the sauce with the meat and the vegetables and then let the sauce come to a boil. Once the sauce starts boiling, drizzle the cornstarch over it and then stir immediately to mix it thoroughly with the sauce. Cook the mixture for another 30 seconds and then serve it over cooked white or brown rice.
1. Thawing the meat in the refrigerator helps to maintain its shape and firmness and that in turn helps to slice the meat easily.
2. You may slice the steak as long or as thick as you like.
3. You can also serve this dish over warm fried rice.
4. Pounding the meat helps to tenderize it and it also helps you to get thinner slices. But make sure that you don’t pound the meat too hard; otherwise, the meat will simply tear off.
5. Cutting the meat across the grain helps you to get tender slices.