Pepper Steak
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Chinese
Pepper Steak
Description
Pepper Steak features sirloin steak cut into thin strips that are first pounded slightly to tenderize and then seared in batches to develop a browned exterior. The sliced bell peppers and green onions introduce fresh crunch and color. The sauce, made with chicken broth, Shaoxing wine, soy sauce, rice vinegar, sugar, cracked black pepper, and dark sesame oil, is mixed with cornstarch to create a glossy coating once cooked. This method results in a tender meat texture with a sauce that clings to the ingredients, creating a harmonious balance of savory, sweet, and piquant flavors.
Cooking the meat in batches ensures proper searing without overcrowding the pan, preserving a pleasant texture. The inclusion of ginger and garlic heightens the aromatic qualities of the dish. Serving Pepper Steak alongside steamed rice or noodles makes for a satisfying meal that highlights its tender meat and crisp pepper combination.
For food safety, cooking the steak to an internal temperature of 145°F is recommended. To reduce sodium intake, using low-sodium soy sauce and unsalted Shaoxing wine is advisable.
Ingredients
- 1 1/4 lbs. sirloin steak top
- 1/3 cup chicken broth low-sodium
- 1/4 cup Shaoxing wine (can buy it here)
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp granulated sugar
- 2 tsp black pepper cracked
- 2 tsp sesame oil dark
- 1 Tbsp cornstarch
- 6 tsp vegetable oil divided
- salt
- 1 red bell pepper chopped into bite size pieces
- 1 green bell pepper chopped into bite size pieces
- 6 green onion white portions sliced, green portion chopped into 2-inch pieces
- 1 Tbsp minced garlic
- 1 Tbsp peeled and minced ginger fresh
Instructions
- Place steaks on cutting board, cover with plastic wrap and pound with the flat side of meat mallet to help flatten slightly and tenderize.
- Cut steak into 1/3-inch thick strips about 2-inches long. Dab steak dry with paper towels, separate pieces sticking together. Set aside.
- In a mixing bowl whisk together chicken broth, shaoxhing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil and cornstarch. Set aside.
- Preheat a 12-inch non-stick skillet over moderately high heat. Drizzle in 2 tsp vegetable oil and add half the steak quickly spreading apart into a single layer with space between pieces, lightly season with salt.
- Let sear just about 45 - 60seconds on first side until nicely browned on bottom, quickly turn and let brown on opposite side about 45 - 60 seconds longer. Transfer to a sheet of foil or plate.
- Repeat process with 2 more teaspoons vegetable oil and remaining half of the steak.
- Add last 2 teaspoons of oil to now empty skillet and leave over moderately high heat. Add bell peppers and saute, only tossing occasionally, about 3 - 4 minutes until slightly tender.
- Add in green onions, garlic and ginger and saute 1 minute longer.
- Whisk sauce mixture again then pour into skillet. Let cook until it thickens.
- Toss in cooked steak. Serve warm.
Notes
- Consider using low-sodium soy sauce and unsalted Shaoxing wine to lower the sodium content.
- Cook steak strips until the internal temperature reaches 145°F for safety.
User Reviews
Overall Rating
5
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