Pepper Steak

18 ingredients
7 steps

Ingredients

  • 2 tablespoons oyster sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon baking powder
  • 3/4 lb flank steak, thinly sliced across the grain
  • 1/3 cup low sodium beef broth
  • 2 tablespoons chinese rice wine
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cooking oil, divided
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1 bell pepper, seeded and julienned
  • 2 tablespoons water
  • 1 teaspoon cornstarch, dissolved in
  • 2 teaspoons water
  • 1/2 fresh jalapeno, sliced

Directions

  1. 1
    Combine oyster sauce, 2 tsp cornstarch, 1/4 tsp black pepper, baking powder in a bowl. Mix well and add steak. Let the mixture marinate for at least 10 minutes.
  2. 2
    Combine broth, rice wine, dark soy sauce, sugar, and remaining 1/4 tsp black pepper in a small bowl to make sauce.
  3. 3
    Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add garlic and ginger to cook until fragrant. Add beef and stir-fry until no longer pink, about 1 1/2 to 2 minutes. Remove meat from wok.
  4. 4
    Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute then add the 2 tbs water.
  5. 5
    Stir-fry for another 2-3 minutes until tender-crisp.
  6. 6
    Return meat to wok and add sauce. Bring to a boil then add cornstarch solution, stirring, until boils again and thickens.
  7. 7
    Garnish with jalapeno slices and serve with rice.

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