Triple Pepper Steak

This dish was made for meat lovers! Beef is sliced and seared in a wok, then tossed with a robust brown sauce filled with colorful bell peppers.

Yield: 4 servings

Ingredients

Marinade and Beef

• 2 tablespoons oyster-flavored sauce
• 2 teaspoons cornstarch
• 1/4 teaspoon black pepper
• 3/4 pound flank steak, thinly sliced across the grain

Sauce

• 1/3 cup beef broth
• 2 tablespoons Chinese rice wine
• 2 tablespoons dark soy sauce
• 1 teaspoon granulated sugar
• 1/4 teaspoon black pepper
• 2 tablespoon cooking oil
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1/2 each green, red, and yellow bell peppers, julienned*
• 2 tablespoons water
• 1 teaspoon cornstarch dissolved in 2 teaspoons water
• 1/2 fresh jalapeno chile, sliced

Instructions

Marinade and Beef

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

Sauce

1. Combine ingredients in a bowl.
2. Place a wok over high heat until hot. Add 1 1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds.
3. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
4. Remove meat from pan.
5. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.
6. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
7. To serve, garnish with chile slices.

Notes

* Pepper Prep: Cut off the top and bottom of the pepper. Next, make a single cut along the side, to open the pepper. Pull out and discard the central core of membranes and seeds. Now lay the pepper, skin side down, on a cutting board, spreading it out flat. Holding a sharp knife or cleaver flat against the pepper, trim away any remaining membrane. You now have a long flat rectangle that's easy to slice crosswise.

Attribution

Contributed to Recipe Goldmine by Leslie R.