Pepper Steak

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Ever wonder how Asian restaurants are able to produce such tender, juicy, beef when making stir fry? Well wonder no more! In this recipe, I will share the 2 secrets to tenderizing your beef. Probably like many of you, I hated making stir fry because my beef always turned out tough or chewy. The only way I could avoid this was to use Filet Mignon which caused me anxiety for a few reasons. First, it is too expensive when you're trying to feed several people or even for just 1 person. Second, while the meat was tender, it was not the juicy tenderness we are accustomed to from Asian eateries. Fast forward, my quest to find the secret paid off and now I can share it with you! 

This Pepper Steak is peppery in every sense, from the bell peppers to the black pepper. It is savory and spicy with a mild sweet balance. You control how spicy you like it by simply adjusting how much black pepper you use! Serve this over a bed of Jasmine rice and you will never order Pepper Steak again from your local Chinese restaurant. 

📸The Recipe Sherpa
Prep Time        15 mins
Cook Time       10 mins
4-6 Servings
Ingredients - The Ingredients are grouped to simplify prepping and cooking
Protein & Marinade
Vegetables
  • 1 Green Bell Pepper - large cubes
  • 1 Red Bell Pepper - large cubes
  • 1/2 Large White Onion - large cubes
  • 1 tbs minced garlic
  • 2 Green Onions - 1 inch slices
Sauce
  • Oyster Sauce - 1/3 cup
  • Shaoxing Wine - 1/3 cup
  • Light Soy Sauce - 1/4 cup
  • Dark Soy Sauce - 2 tsp
  • Sugar - 4 tsp 
  • Black Pepper - 1/2 to 1 tbs
  • White Vinegar - 4 tsp
  • Water - 4 tbs
Tools I use..
Method
  • Thinly slice sirloin at an angle. Add marinade and mix well, separating and getting in between all the meat. This is key to ensure the cornstarch and baking soda coats everything. Set aside to marinate while you prep the remaining ingredients. ***Do not marinate in advance. This is a real time marinade. You don't want the beef to turn to mush***
  • Heat a large wok or deep sided pan with 2 tbs vegetable oil. Once the pan is hot, scatter the beef all around the pan. Let it simmer until one side is nicely caramelized then flip the beef. Do not cook all the way at this point. 
  • Add another 1 tbs vegetable oil and add the garlic + all the vegetables, except the green onion. Toss and simmer for 2 mins. 
  • Pour the sauce and mix. Sauté until the sauce has thickened. Add the green onions. Toss and turn off the heat. 
  • VOILA!! done!! Serve this over Jasmine rice and enjoy your tender Pepper Steak
Enjoy and Thanks for Visiting!

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