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Chinese Pepper Steak

by Dorothy Huang

 (Serves 2 to 4)

½  pound flank steak

Marinade for beef:
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon cooking oil
1 tablespoon dark soy sauce
1 tablespoon water

2 bell peppers

Seasoning sauce:
1 teaspoon cornstarch
4 tablespoons water
2 tablespoons oyster sauce

3 tablespoons cooking oil
¼ teaspoon salt
1 tablespoon shredded ginger

To Prepare Ahead:

  1. Cut flank steak lengthwise into strips 1 ½ inches wide; then cut across the grain into 1/8-inch slices.  Transfer steak to a mixing bowl.  Add marinade ingredients and toss to coat thoroughly.  Let stand for 15 minutes or longer in the refrigerator.

  2. Seed peppers and cut into 1-inch squares.

  3. Mix seasoning sauce ingredients in a small bowl.


To Cook:

  1. Add 1 tablespoon oil to a wok over high heat.  Swirl the oil and heat for 30 seconds.  Add pepper squares and salt, and stir-fry for 1 minute.  Transfer to a plate.

  2. Wipe wok with paper towels.  Heat 2 tablespoons oil in wok.  When hot, add ginger; after a few seconds, add beef.  Stir-fry over high heat for 1 to 2 minutes. 

  3. Return pepper squares to the wok and pour in sauce.  Stir until thickened and serve.

© Dorothy Huang, 2005

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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