Chinese Pepper Steak
A Chinese restaurant favorite that is delicious when made at home.
Thinly sliced sirloin stays tender when flash fried in a hot wok then combined with onions and peppers in a savory sauce. I've been making this homemade version for years because is ready in minutes and has a great restaurant flavor.
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 red bell pepper cored, seeded and cut into 1 inch pieces
- 1 green bell pepper cored, seeded and cut into 1 inch pieces
- 1 medium onion, peeled and cut into 1 inch pieces
- 1 tablespoon peanut oil
- 1 1/4 pounds sirloin steak, thinly sliced and cut into 2 inch strips - place steak in freezer for about an hour before slicing
- 4 teaspoons cornstarch
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- Stir fry the garlic, ginger, peppers and onion in the the peanut oil over medium high heat in a wok or large pan - remove to a bowl and set aside.
- Toss the steak with the black pepper and 2 teaspoons cornstarch to coat.
- Increase heat to high. Add the steak to the pan and cook 4 to 5 minutes until lightly browned and almost cooked through.
- Add the ginger pepper mixture back to the pan with the steak.
- In a small bowl, whisk together the soy sauce, 1/4 cup water and remaining cornstarch.
- Pour the sauce over the steak and cook until sauce has thickened, 2 to 3 minutes then serve.