Peppered Steak (Rhonda's)

5
Rhonda E!

By
@TwoForks4U

This is a recipe about individual taste. This is how I made it: I went to the kitchen cut up the meat and started dashing away with the ingredients to my individual tastes. So their is no measuring it is all about taste and how strong you want your dish to be. This took all of 5 minutes to make. The cornstarch and water is the key to the savoryness and juiceness of the dish.
I never made this before and it was delicious and I will be dashing this one again.
I hope you enjoy my recipe!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Depends on how much you want to make
Prep:
5 Min
Cook:
5 Min
Method:
Pan Fry

Ingredients

  • ·
    thin strips of steak, or beef
  • ·
    corn starch i used a 1/2 teaspoon for an 8 in pan of stir fry then waited to see how thick it got
  • dash(es)
    black pepper
  • ·
    garlic powder
  • ·
    ginger powder
  • ·
    soy sauce (i use lite soy sauce)
  • ·
    olive oil for frying meat (use a very hot cast iron skillet and keep it sizzling hot) then when you add the oil and the meat turn it up all the way and stir fry
  • ·
    bellpepper sliced red or green
  • ·
    white onion sliced
  • 2 Tbsp
    water

How to Make Peppered Steak (Rhonda's)

Step-by-Step

  1. Heat your cast iron skillet while you season the meat and get ready on a med heat setting. No oil yet.
    Season the meat with the black pepper, ginger, garlic.
  2. You want that pan very hot before you add any thing to it. Then when you add the steak you are going to turn up the heat almost as high as it goes maybe an 8-9 when you add the oil & meat. And you want to stir it radpidly and keep moving the meat around while it cooks then when it is just about done add the sliced onion and stir, then the bellpepper. You can see the steam coming off the pan in this picture.
  3. Now grab your soy sauce and start dashing 2-3 dashes at a time and taste the meat for saltiness. Keep adding until the desired amount. Do this quickly. Then add a tablespoon or so of water. Now add 1/2 tsp of corn starch to thicken the juice add more if needed( but don't take away the savoryness). And remove from heat. This whole process is done at a high heat and only takes 5 minutes you have to work quickly to obtain a juicy tender and a savory dish. Just like they do at a Chinese restaurant. Serve on a plate of white rice immediately or cover with a lid so it does not dry out.
  4. I like this served with white long grain rice. Enjoy!

Printable Recipe Card

About Peppered Steak (Rhonda's)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American




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