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    Triple Pepper Steak

    Makes 4 servings
    2 tablespoons oyster sauce
    2 teaspoons cornstarch
    1/4 teaspoon black pepper
    3/4 pound flank steak, thinly sliced across the grain


    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 jalapepo chile, sliced
    Getting Ready: Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10
    Combine sauce ingredients in a bowl.
    Cooking: 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
    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.

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