Pepper Steak
Ingredients
For the Beef:
450 gms (1lb) beef flank, skirt, hanger or flap, cut into 1/4 inch thick strips
1/2 tsp baking soda
2 tsps Kikkoman Soy Sauce
2 tsps Chinese wine
1/2 tsp sugar
1/2 cornstarch
For the sauce:
1/3 cup Chicken stock (low sodium) or water
1 tbsp Kikkoman Soy Sauce
2 tbsp Dark Soy Sauce
2 tbsp Chinese wine
1 tbsp sesame oil
1 tbsp sugar
1 tbsp freshly ground pepper
For the cornstarch slurry
2 tsp cornstarch
1 tbsp water
For the stir-fry:
3 tbsp vegetable oil or canola oil
1 medium green bell pepper, cored and cut into 1-inch square
1 medium red bell pepper, cored and cut into 1-inch square
10 pcs of cherry tomatoes or 1 small tomato slice in quarters
1 medium onion, cut into 1-inch strips
2 medium cloves garlic, minced
2 tbsp fresh ginger, grated / minced
3 stalks scallions, white part only, minced
Salt to taste
Preparation
1/2 tsp baking soda
2 tsps Kikkoman Soy Sauce
2 tsps Chinese wine
1/2 tsp sugar
1/2 cornstarch
For the beef:
Place beef in a medium bowl, cover with cold water, and vigorously clean the meat.
Drain meat and pat dry to remove excess water.
Return been in a bowl, add the baking soda, massage the baking soda into the meat, lifting the meat, throwing it down, and strongly massaging the meat for 30 to 60 seconds.
Add Kikkoman Soy Sauce, Chinese wine, sugar and cornstarch.
Work the marinade into the meat for at least 30 seconds.
Set aside to marinate for at least 15 minutes and up to overnight.
1 tbsp Kikkoman Soy Sauce
2 tbsp Dark Soy Sauce
2 tbsp Chinese wine
1 tbsp sesame oil
1 tbsp sugar
1 tbsp freshly ground pepper
For the sauce:
Combine the chicken stock or water, Kikkoman Soy Sauce, Chinese wine, sesame oil, sugar and pepper in a small bowl and stir together until mix well.
Set aside.
1 tbsp water
For the cornstarch slurry:
Combine the cornstarch and water in a separate small bowl and stir until the cornstarch is dissolved.
Get your bowl ready:
Marinated beef
Bell pepper and onions
garlic, ginger and scallions (aromatics)
Stir-fry sauce
Cornstarch slurry
empty bowl for cooked ingredients
serving platter
For the stir-fry:
Heat wok over high heat until smoking.
Add 1 tbsp of oil and swirl to coat.
Add half of the beef and cook without moving it until well seared, about 1 minute.
Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute.
Transfer to a large bowl.
Wipe the wok and repeat with 1 more tbsp of the oil and remaining beef, adding the beef to the small bowl.
1 medium green bell pepper, cored and cut into 1-inch square
1 medium red bell pepper, cored and cut into 1-inch square
10 pcs of cherry tomatoes or 1 small tomato slice in quarters
1 medium onion, cut into 1-inch strips
Wipe out the wok and return it to high heat until lightly smoking.
Add the remaining tablespoon oil and swirl to coat.
Add the peppers and onions and stir-fry until lightly charred in spot and the vegetables are tender-crisp, about 1 minute. Add tomatoes if using.
2 tbsp fresh ginger, grated / minced
3 stalks scallions, white part only, minced
Salt to taste
Return the beef to the wok and add the aromatics (garlic, ginger, scallions).
Cooking, tossing and stirring until fragrant, about 30 seconds.
Stir the sauce and add to the wok by pouring it around the edges.
Stir the cornstarch slurry and add a splash.
Cook, tossing until the sauce thickens and the beef is cooked through, about 30 seconds longer.
Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick.
Transfer to a serving platter and serve immediately with steamed rice.
