Chinese Pepper Steak
(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:
- 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.
- Seed peppers and cut into 1-inch squares.
- Mix seasoning sauce ingredients in a small bowl.
To Cook:
- 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.
- 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.
- 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.