Chinese Pepper Steak Recipe

4      Reviews by:    Kim Andrews   Chinese Pepper Steak Recipe uses bell pepper, onion, garlic, steak, soy sauce, cornstarch, baking soda, oil, oyster sauce, rice wine, sugar, white pepper, and sesame oil in creating this tasty Chinese pepper steak recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Chinese    Servings:4 Nutrition facts:363 calories24.6 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   15 Minutes Total Time:   50 Minutes

INGREDIENTS

• 2 bell pepper cut into strips
• 1 onion sliced
• 3 clove garlic sliced
• For the beef:
• 1 lb beef - flank, skirt, sirloin, or ribeye steak
• 1 tablespoon light soy sauce
• 1/2 tablespoon cornstarch
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 2 tablespoon water
• 3 tablespoons neutral cooking oil
• For the sauce:
• 2 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine
• 1/2 tablespoon each light and dark soy sauce
• 1 1/2 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1/8 teaspoon ground white pepper
• 4 tablespoon water
• 1/2 teaspoon sesame oil

DIRECTIONS

• Cut the beef, across its grain, into long strips, about 1/3 inch thick. Put them into a bowl. Add light soy sauce, cornstarch, baking soda, salt, and water. Mix and rub with your hand until the liquid is fully absorbed by the meat. Pour in 1/2 tablespoon of oil and stir to coat evenly. Leave to marinate from 15 minutes to 2 hours.
• In a small bowl, mix oyster sauce, Shaoxing rice wine, light soy sauce, dark soy sauce, cornstarch, sugar, ground white pepper, and water. Then add sesame oil. Set aside.
• Heat 2 tablespoons of oil in a wok/skillet over medium-high heat. Put in the marinated beef. Spread out the strips into a single layer. Do not move them until the part touching the surface browns lightly. Then stir and toss for about 30 seconds until there is little pinkness that can be seen on the surface (do not overcook). Transfer the beef to a plate leaving any oil in the wok.
• Pour in the remaining 1/2 tablespoon of oil. Add onion and garlic. Fry over high heat until the garlic browns on the edge. Put in bell pepper. Toss the vegetables for about 30 seconds until they’re well heated but remain crunchy. Return the beef to the wok. Stir-fry everything for a further 30 seconds or so until the beef is cooked through (no pinkness inside the strips). Turn the heat down to low. Stir the sauce very well then pour it over the meat and vegetables.Give everything a final toss. Dish out when the sauce becomes thick enough to coat the spatula.

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