chinese pepper steak
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.
prep time
30 Min
cook time
20 Min
method
Stir-Fry
yield
6 serving(s)
Ingredients
- MARINADE
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, peeled and minced
- 1 1/2 teaspoons shao-hsing wine (or dry sherry)
- 3/4 teaspoon tamari or dark soy sauce
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons cornstarch
- 1 pinch black pepper
- 1 1/2 pounds london broil beef, cut into strips 2 inches in length and 1/2 inch wide
- SAUCE
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon tamari or dark soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons cornstarch
- 1 pinch white pepper
- 1/2 cup low-sodium chicken stock or broth
- BLACK BEAN PASTE
- 2 cloves garlic, peeled and crushed with flat side of cleaver
- 2 tablespoons fermented black beans, washed and rinsed
- STIR-FRY
- 3 tablespoons peanut oil
- 1 tablespoon 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
How To Make chinese pepper steak
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Step 1MARINADE: 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.
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Step 2SAUCE: In a small bowl, whisk together the sauce ingredients, and set aside.
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Step 3BEAN 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.
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Step 4RICE: Prepare rice according to package directions.
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Step 5STIR-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.
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Step 6Spoon the cooked rice on a large serving platter, spoon the pepper/beef mixture over the rice, and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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