Pepper Steak--Old Bay Seasoning Version

This pepper steak puts a Mid-Atlantic spin on a Chinese-American classic by swapping the usual white pepper and five-spice for Old Bay seasoning. That signature blend of celery salt, paprika, and cayenne gives the stir-fry a warm, slightly smoky kick that works surprisingly well with soy sauce and fresh vegetables.

The key here is slicing the round steak thin against the grain. Round is a lean cut that can turn chewy fast, so thin strips and a quick sear in hot butter keep it tender. Don’t overcook the vegetables either; five minutes of stir-frying should leave the bell peppers and celery with some snap.

The cornstarch slurry pulls everything together into a glossy, clingy sauce. Mix it well before adding, because cornstarch settles fast and you’ll get lumps if you pour from a separated cup.

Kitchen Tips

• Partially freeze the round steak for 20 minutes before slicing; it makes cutting thin strips much easier
• Have all your vegetables prepped before you start cooking, since stir-frying moves fast
• If the sauce seems too thick, add water a tablespoon at a time until it coats the back of a spoon

Variations

• Use flank steak or sirloin for a more tender result
• Add sliced water chestnuts or baby corn for extra crunch
• For heat, toss in ½ teaspoon of crushed red pepper flakes with the Old Bay