THE BEST PEPPER STEAK
"Savor the flavor with The Best Pepper Steak—a delicious and savory dish that's sure to satisfy your taste buds. Try it for an unforgettable dining experience!"
Equipment
- Cutting Board
- Bowl
- Measuring Spoons
- Measuring Cups
- Wok or Large Skillet
- Whisk
Ingredients
For the Beef Steak:
- 1.2 lb Beef Steak Flank, Skirt, or Flap
For the Marinade:
- ½ tsp Baking Soda
- ½ tsp Cornstarch
- ½ tsp Sugar white, brown, raw cane, honey, sugar substitute - adjust the amount to taste
- 1 Tbsp Soy Sauce dark or reduced-sodium; use tamari/coconut aminos if gluten-free
For the Sauce:
- 1 Tbsp Roasted Sesame Oil
- 2 Tbsp Soy Sauce dark, light, or reduced-sodium; use tamari/coconut aminos if gluten-free
- ⅓ cup Water or low-sodium beef and/or chicken broth
- 1 Tbsp Sugar white, brown, raw cane, honey, sugar substitute - adjust the amount to taste
- ½ Tbsp Black Pepper freshly ground
For the Cornstarch Slurry:
- 2 tsp Cornstarch
- 1 Tbsp Water
For the Stir Fry:
- 1 lb Bell Peppers 3, can be the same or different colors
- 5.3 oz Onion 2 small
- 2 Cloves Garlic medium
- ½ Tbsp Fresh Grated Ginger
For Cooking:
- 3 Tbsp Oil peanut, rice bran, or other neutral oil; divided
Instructions
- For easier slicing, consider freezing the meat for 30 minutes before preparation.
- Slice the steak against the grain into ¼-inch-thick strips. Place the strips in a bowl, add baking soda, and massage it into the meat for a minute.
- Add the rest of the marinade ingredients (soy sauce, sugar, and cornstarch). Toss to coat and set aside. You can cook it immediately or let it marinate for 30 minutes on the countertop.
- Core and de-seed the bell peppers, then thinly slice them into ¼-inch pieces, along with chopping the onion (pole to pole).
- Peel and mince the garlic and ginger.
- Combine all the sauce ingredients (excluding the cornstarch slurry ingredients) in a small bowl, whisk well, and set aside.
- In a separate small bowl, mix the cornstarch and 1 tablespoon water until lump-free.
- Heat a wok or a large skillet over high heat until lightly smoking. Add 1 tablespoon of oil, swirling to coat.
- Add half of the beef to the pan and cook, untouched, until well-seared (about 1 minute). Continue sautéing until lightly cooked with just a few pink spots (about 1 minute). Transfer to a bowl.
- Wipe out the wok with paper towels and repeat with another tablespoon of oil and the remaining beef.
- Once all the beef is cooked and set aside, add the remaining tablespoon of oil. Stir-fry the peppers and onion until tender-crisp and lightly charred in spots (1-2 minutes).
- Add the minced garlic and ginger, stir, and return the beef to the wok, stir-frying for 30 seconds.
- Pour in the bowl of sauce ingredients and a splash of the cornstarch slurry. Stir-fry until the sauce thickens and the beef cooks through (about 30 seconds).
- Adjust the consistency by adding more cornstarch slurry if needed or water (or beef broth) if the sauce is too thick.
- Remove from the heat, garnish with sesame seeds, and enjoy!
Notes
Slice the meat against the grain to achieve tender cuts without a chewy or tough texture.
For exceptionally tender beef, marinate it for a minimum of 30 minutes or utilize the baking soda method.
Ensure the skillet is hot, allowing the meat to sear quickly and lock in its juices.
Cook the meat in batches to prevent overcrowding in the pan, which could lead to steaming rather than searing, resulting in a delicious brown crust.
Adjust the sauce to your liking by increasing or decreasing the ingredients.
Enhance the dish by adding more veggies; beansprouts, baby corn, sugar snap peas, shredded carrots, pre-sauteed mushrooms, shredded cabbage, or diced tomatoes are all excellent options for beef and peppers.