Pepper steak recipe is a delicious recipe, easy to make with its flavorful aroma, made from sirloin steak, chicken broth, shaoxing wine, soy sauce, rice vinegar, cornstarch and other ingredients.
Pepper steak is a juicy and tender recipe, wherever the beef cut you use, this recipe will taste just perfect and yummy.
This recipe has rich flavors but it’s perfect for everyone! Kids and adults seem to love it.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 4 servings
Nutrition Facts
Calories: 341Kcl, Fat: 13g20%, Saturated Fat: 7g44%, Cholesterol: 84mg28%, Sodium: 847mg37%, Potassium: 806mg23%, Carbohydrates: 15g5%, Fiber: 3g13%, Sugar: 7g8%, Protein: 35g70%, Vitamin C: 100mg121%, Calcium: 66mg7%, Iron 3mg17%.
Ingredients
1 ¼ lbs. top sirloin steak
⅓ cup low-sodium chicken broth
¼ cup shaoxing wine
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp granulated sugar
2 tsp cracked black pepper
2 tsp dark sesame oil
1 Tbsp cornstarch
6 tsp vegetable oil, divided
Salt
1 red bell pepper, chopped into bite size pieces
1 green bell pepper, chopped into bite size pieces
6 green onions, white portions sliced, green portion chopped into 2-inch pieces
1 Tbsp minced garlic
1 Tbsp peeled and minced fresh ginger
How to prepare
Step 1:
On a cutting board, place the steak and cover with plastic wrap and pound with the flat side of the meat mallet to help flatten slightly and soften. Then cut the steak into ⅓ inch thick strips about 2-inches long. Dab the steak dry with paper towels, separate pieces sticking together and set aside.
Step 2:
Whisk the chicken broth in a mixing bowl, whisk in the shaoxing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil and cornstarch, then set aside.
Step 3:
Preheat a non-stick skillet over moderately high heat and drizzle in 2 tsp vegetable oil. Then add half the steak quickly spreading apart into a single layer with space between pieces, lightly season with salt.
Step 4:
Let sear just about 45 – 60seconds on the first side until nicely browned on bottom, thenad flip quickly and let brown on opposite side about 45 – 60 seconds longer. Transfer to a sheet of foil or plate.
Step 5:
Do this again with 2 more tbsp vegetable oil and the remaining half of the steak. Then add the last 2 teaspoons of oil to the empty skillet and leave over moderately high heat. Add the bell peppers and saute, only stirring occasionally, for about 3 – 4 minutes until slightly tender.
Step 6:
Add in green onions, garlic and ginger and saute 1 minute longer. Then whisk the sauce mixture again then pour into the skillet. Allow to cook until it thickens and toss in cooked steak.
Step 7:
Remove from the heat and serve warm.