Beef Pepper Steak
One of my favorites. This technique ensures that your beef turns out amazingly tender- no matter what cut of beef you are using. Serve this over steamed white rice.
- 1 lb Beef. You can you flank steak, skirt steak or thinly sliced Ribeye or Strip Steak.
- 2 TBSP Low Sodium Soy Sauce
- 2 TBSP Chinese Cooking Wine I use Japanese Mirin Wine sometimes
- ¼ tsp Freshly Ground Pepper
- ½ tsp Baking Soda
- 2 tsp Cornstarch
Pepper Steak Sauce
- 2 TBSP Oyster Sauce
- 2 TBSP Reduced Sodium Soy Sauce
- 4 TBSP Water
- 2 tsp Corn Starch
- 3 tsp Sugar
- 1 tsp Freshly Ground Pepper Original recipe called for 2 tsp of pepper but my family found it to be too much.
- Salt to taste
- 2 Green Bell Peppers cut into strips or squares
- 1 Red Bell Pepper cut into strips or squares
- 1 Yellow or Orange Bell Pepper cut into strips or squares
- 1 Red Onion Cut into strips or squares
- 1 Tomato cut into slim wedges
- 2 TBSP Minced Garlic
- First, cut your beef into thin slices.
- Marinate it with beef marinade for at least 1 hour
- While beef is marinating you can make the Pepper Steak sauce. Combined all the sauce ingredients and set aside (or refrigerate)
- Heat up your wok on the highest level possible for 10 seconds and add about 1 tbsp of vegetable oil. Add in your beef. Let the beef fry for 15-20 seconds on each side. Keep turning IT every 15 seconds until the beef becomes brown. Take it out and set it aside.
- Add about 1 tbsp more oil into the same wok and throw in all your vegetables. Stir fry this for about 2 minutes.
- When you see the onion becoming transparent turn the heat to low. Add the beef back into the wok along with the sauce. Mix it quickly. Soon you will see the sauce getting thicker. Turn it off. Take it out and you are done.
- Serve over steam white/brown rice.