Better than takeout beef dish (Print Version)
# Ingredients:
→ Beef
01 -
12 ounces of flank steak (or chuck roast or London broil)
02 -
1 to 1½ teaspoons of baking soda
03 -
Salt and pepper (to taste)
→ Sauce
04 -
½ cup of low-sodium chicken stock
05 -
1 tablespoon of cornstarch (as a thickening agent)
06 -
1½ tablespoons of oyster sauce
07 -
1 tablespoon of Shaoxing wine
08 -
1 tablespoon of light soy sauce
09 -
1 teaspoon of dark soy sauce
10 -
½ teaspoon of brown sugar
11 -
½ teaspoon of sesame oil
12 -
⅛ teaspoon of white pepper (to taste)
→ Vegetables & Aromatics
13 -
1 green bell pepper (cut into thin strips)
14 -
½ red bell pepper (cut into thin strips)
15 -
1 medium onion (cut into thin strips)
16 -
2 tablespoons of neutral oil (like canola, grapeseed, or vegetable oil)
17 -
½ teaspoon of ginger (minced)
18 -
2 cloves of garlic, minced
# Instructions:
01 -
Pat your steak dry with a paper towel before slicing it into 3"-long strips that are about ⅛" to ¼" thick. (Note: If you're having a hard time slicing thawed beef, a pro tip is to slice them while they're still slightly frozen and firm.)
02 -
Transfer your beef slices to a large bowl and sprinkle your baking soda on top. Toss them around until the beef gets coated, and let it rest in the fridge for 30 minutes.
03 -
After 30 minutes, rinse off excess baking soda under cold water and, once again, pat the steak slices dry with a paper towel. Season your steak with salt and pepper, then set them aside as you make the sauce.
04 -
Grab a large bowl and mix your sauce ingredients until well combined before setting it aside.
05 -
Heat your wok on high until it begins to smoke. Then, add a tablespoon of oil and swirl it around to coat the entire surface. Carefully add your steak slices to the wok and sear them for about 30 seconds on each side. A telltale sign they're ready is when they turn light brown.
06 -
Give the steak strips a final toss until there's little pinkness left on the surface. Then, transfer them to a separate plate to rest.
07 -
Pour the rest of your oil into the wok and add your onion, ginger, and garlic until they caramelize and become fragrant. When that happens, throw your sliced bell peppers inside and stir-fry all your veggies for 30 seconds.
08 -
Return your steak back to the wok and stir everything together for 15 to 30 seconds or until your steak strips are fully cooked through.
09 -
Turn the heat down to low and pour in your sauce to season the beef and veggies. Stir everything together. Once your sauce becomes thick enough, take the wok off the heat and serve your Chinese pepper steak over a bed of white rice.
# Notes:
01 -
Make a quick, balanced steak and veggie dish with this Chinese Pepper Steak recipe. It all comes together in one wok and it packs a lot of flavor!
02 -
The baking soda technique (velveting) helps tenderize the beef and is a traditional Chinese cooking method.