Chinese Pepper Steak

Vickie Parks

By
@Northwestgal

The long list of ingredients might seem intimidating, but this dish comes together rather easily and quickly. There are dozens of different recipes for Pepper Steak, but this one is one of our very favorites. It's quite flavorful and filling.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

20 Min

Method:

Stir-Fry

Ingredients

MARINADE

2 tsp
oyster sauce
1 tsp
sesame oil
1/2 tsp
fresh ginger, peeled and minced
1 1/2 tsp
shao-hsing wine (or dry sherry)
3/4 tsp
tamari or dark soy sauce
1/2 tsp
kosher salt
1 tsp
granulated sugar
1 1/2 tsp
cornstarch
1 pinch
black pepper
1 1/2 lb
london broil beef, cut into strips 2 inches in length and 1/2 inch wide

SAUCE

2 tsp
oyster sauce
1 tsp
sesame oil
1 tsp
tamari or dark soy sauce
1 tsp
granulated sugar
2 tsp
cornstarch
1 pinch
white pepper
1/2 c
low-sodium chicken stock or broth

BLACK BEAN PASTE

2 clove
garlic, peeled and crushed with flat side of cleaver
2 Tbsp
fermented black beans, washed and rinsed

STIR-FRY

3 Tbsp
peanut oil
1 Tbsp
ginger, peeled and minced
1 medium
green bell pepper, seeded and cut into 1-inch pieces
1 medium
red bell pepper, seeded and cut into 1-inch pieces
1 large
onion, halved and cut into thin rings

OTHER

6 portions
cooked white rice, for serving

Directions Step-By-Step

1
MARINADE: In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
2
SAUCE: In a small bowl, whisk together the sauce ingredients, and set aside.
3
BEAN PASTE: In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
4
RICE: Prepare rice according to package directions.
5
STIR-FRY: In a large wok placed over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer pepper mixture to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return wok to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, for about 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes.
6
Spoon the cooked rice on a large serving platter, spoon the pepper/beef mixture over the rice, and serve immediately.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Chinese
Dietary Needs: Low Fat, Low Carb
Hashtags: #chinese, #asian