Pepper Steak
Chinese Pepper Steak
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2teaspoons oyster sauce (see note)
- 1teaspoon sesame oil
- ½teaspoon peeled, minced ginger
- 1½teaspoons Shao-Hsing wine (see note) or dry sherry
- ¾teaspoon dark soy sauce
- ½teaspoon kosher salt
- 1teaspoon sugar
- 1½teaspoons cornstarch
- Pinch freshly ground white pepper
- ¾pound London broil, cut into 1-inch cubes
- 2teaspoons oyster sauce
- 1teaspoon sesame oil
- 1teaspoon dark soy sauce
- 1teaspoon sugar
- 2teaspoons cornstarch
- Pinch freshly ground white pepper
- ½cup chicken stock
- 2large garlic cloves, smashed with the flat side of a cleaver and peeled
- 2tablespoons fermented black beans (see note), washed and rinsed
- 3tablespoons peanut oil
- 1tablespoon peeled, minced ginger
- 1medium green bell pepper, seeded and cut into 1-inch pieces
- 1medium red bell pepper, seeded and cut into 1-inch pieces
- Cooked rice for serving
For the Marinade
For the Sauce
For the Black-bean Paste
For the Stir-fry
Preparation
- Step 1
Make the marinade. In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
- Step 2
Make the sauce. In a small bowl, whisk together the sauce ingredients and set aside.
- Step 3
Make the bean paste. In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
- Step 4
Make the stir-fry. In large wok, over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer peppers to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes. Transfer to a platter and serve with rice.
- Available at Asian markets or by mail order from Adriana's Caravan, (800) 316-0820.
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Private Notes
Cooking Notes
Pretty bland overall. It needed a bit of spicy or acidic balance. I used some sriracha, made it much better. Also added a couple cloves of garlic with the ginger in the stir fry step, i should have added four.
Very nice basic flavors. I added some Fresno peppers a s also put out the Chili Crisp on the table for self-medication spice purposes. I prefer adding a little more spice but this gives a nice platform for it.
Made this tonight. Took note of the comments about needing some spice. My one disappointment was that I didn’t follow my gut and thinly sliced the meat against the grain and then marinate. The meat cubes were pretty chewy.
So good!! Not spicy (Obvs) but such a great depth of flavor. The black bean paste makes it!
I added tablespoon of garlic chili paste to make it more spicy
Pretty bland overall. It needed a bit of spicy or acidic balance. I used some sriracha, made it much better. Also added a couple cloves of garlic with the ginger in the stir fry step, i should have added four.
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