Triple Pepper Steak
This dish was made for meat lovers! Beef is sliced and seared in a wok, then tossed with a robust brown sauce filled with colorful bell peppers.
Ingredients
Marinade
- 2 tablespoons oyster-flavored sauce
- 2 teaspoons cornstarch
- 1/4 teaspoon black pepper
- 3/4 pound flank steak, thinly sliced across the grain
Sauce
- 1/3 cup beef broth
- 2 tablespoons Chinese rice wine
- 2 tablespoons dark soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon black pepper
- 2 tablespoon cooking oil
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/2 each green, red, and yellow bell peppers, julienned
- 2 tablespoons water
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 1/2 fresh jalapeno chile, sliced
Instructions
- Marinade: Combine marinade ingredients in a bowl. Add beef
and stir to coat. Let stand for 10 minutes.
- Sauce: Combine ingredients in a bowl.
- Place a wok over high heat until hot. Add 1 1/2 tablespoons
oil, swirling to coat sides. Add garlic and ginger and cook, stirring,
until fragrant, about 10 seconds.
- Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
- Remove meat from pan.
- Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.
- Add bell peppers and stir-fry for 1 minute. Add water and stir-fry
until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok
and add sauce; bring to a boil. Add cornstarch solution and cook,
stirring, until sauce boils and thickens.
- To serve, garnish with chile slices.
- Pepper Prep: Cut off the top and bottom of the pepper. Next, make
a single cut along the side, to open the pepper. Pull out and discard
the central core of membranes and seeds. Now lay the pepper, skin
side down, on a cutting board, spreading it out flat.
- Holding a sharp knife or cleaver flat against the pepper, trim away
any remaining membrane. You now have a long flat rectangle that's
easy to slice crosswise.
Yield: 4 servings
Contributed to Recipe Goldmine from the kitchen of Leslie R.
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