Dish of Pepper Steak
(click to enlarge)

Pepper Steak


Chinese American
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
***
1-14+ hrs
Prep		 A very popular dish in American Chinese restaurants and take-out. Based on a pork dish from Fujian, it was known in North America by 1945. See also Comments.

12
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14
6
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oz

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T
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t
t
t
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c
T
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in
oz
oz
cl
T
T
Beef (1)
Baking Soda (2)  
-- Marinade
Water
Soy Sauce
Rice Wine (3)
Oil
Cornstarch
-- Sauce
Broth (4)
Cornstarch
Oyster Sauce
Rice Wine (3)
Soy Sauce
Sesame Oil dark
Pepper
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Ginger Root
Bell Pepper (4)
Onion
Garlic
Oil
Oil (more)
Prep   -   (55 min + optional stiffening 1 hr, optional Velveting #1 1+ hrs)
  1. Chill BEEF in the freezer 1 hour or so to stiffen it (optional). Cut into 2-1/2 inch widths with the grain, then across the grain into strips about 1/8 inch thick and 1/2 inch wide.
  2. IF using Velveting #1, do it now.
  3. Mix all Marinade items. Only if using Velveting #2 include 1/4 t Baking Soda.
  4. Massage Marinade into Beef and set aside for at least 30 minutes, longer for tougher cuts - or up to 12 hours in the fridge.
  5. Slice GINGER very thin and then into threads.
  6. Core BELL PEPPERS and cut int 1 inch squares or long strips as desired. Cut ONION the same as the Bell Peppers. Crush GARLIC and chop medium. Mix all.
  7. Mix all Sauce items.
RUN   -   (18 min)
  1. Lift Beef out of the Marinade, reserving Marinade.
  2. In a wok, heat 1 Tablespoon Oil to near smoking. Stir in Beef and fry stirring until all raw color is completely gone. Remove it from the pan, adding it back to the Marinade.
  3. Heat 1 T additional Oil in the wok. Stir in Ginger and fry stirring for about 10 seconds, then Bell Pepper mix for 1 minute.
  4. Stir Beef back in with any remaining Marinade. Fry stirring for 1 minute.
  5. Stir up Sauce mix very well to suspend Cornstarch, then pour over the Beef. Stir well until everything is coated. If sauce is too thick, add a little water, or if too thin, stir in a bit more Cornstarch suspended in water.
  6. Serve immediately with Steamed Rice. This recipe does not reheat well - the flavor is still fine, but the peppers and onions loose their crisp texture.
NOTES:

  1. Beef:

      Use one of the more tender cuts, with excess fat trimmed off. The preferred cut is Flank Steak. Less expensive Chuck will work well, but should go through the tenderizing step.

  2. Velveting:

      This is a process for making stir fry beef tender and moist.   (#1) Chinese restaurants, after cutting the Beef, mix with 1-1/4 teaspoon Baking Soda and 1/4 cup Water per pound of Beef. Massage well. Let sit 1 to 2 hours, then rinse very thoroughly. Go on to Marinade Step.   (#2) quick home method. Add 1/4 teaspoon Baking Soda and 1-1/2 Tablespoons Water to the Marinade.   (#3) Go directly to Marinade, but only with Flank Steak. The Marinade will always contain soy sauce and/or Oyster sauce and Corn Starch.

  3. Rice Wine:

      Use a good drinkable Rice Wine, not that horrid salted "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  4. Broth:

      Chicken Broth is most common, but Pork or Beef can be used.

  5. Bell Pepper:

      This can be all Green, or one Green Pepper and the rest Red.

  6. Comments:

      This recipe is tuned for the home kitchen. You can forget about Wok Hei unless you have a restaurant range with obscene BTUs - though there is a way to get it at home. See our Wok Hei page. Note that in China, super high temperature Wok Hei cooking is associated only with restaurants in Guangzhou (Canton), and pretty much unknown anywhere else.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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