Triple pepper steak
Triple pepper steak recipe in the beef category
Recipe 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 tablespoons 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
Recipe method:
- Combine marinade ingredients in a bowl.
- Add beef and stir to coat. Let stand for 10 minutes.
- Combine sauce 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 preparation:
- 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 is easy to slice crosswise.