Spicy Pepper Steak
Submitted by mischiefmaker
Classic pepper steak with marinated beef strips, colorful bell peppers, celery, and tomatoes in a soy-ginger sauce thickened with cornstarch. Serve over rice or noodles.
YIELD
6 servingsPREP
45 minCOOK
30 minREADY
1 hrsPepper steak is one of those Chinese-American classics that never gets old. Thin strips of beef chuck marinate in soy sauce, garlic, paprika, and ginger, then get seared hard in a screaming hot wok until browned and caramelized around the edges.
Red, green, and yellow bell peppers go in next with celery and green onions, tossed until crisp-tender. The cornstarch-thickened sauce brings everything together in a glossy, savory glaze with diced tomatoes stirred in right at the finish.
Pile it high over steamed rice or a tangle of egg noodles and dinner is served.
Kitchen Tips
- Slice the beef against the grain and as thin as you can. Partially freezing it for 20 minutes makes slicing much easier.
- The 30-minute marinade isn’t just for flavor. The soy sauce tenderizes the beef and helps it brown faster in the wok.
- Cook the vegetables separately from the meat so they stay crisp. Crowding everything together at once leads to steaming, not stir-frying.
- Add the tomatoes last. They just need a quick reheat to stay fresh and hold their shape.
Ingredients
Directions
Remove seeds and membranes from the bell peppers and slice lengthwise into strips.
Cut the beef across the grain into thin strips.
Combine the soy sauce, garlic, paprika, ginger and ⅔ of the oil.
Add the beef strips, toss to blend and let the beef marinate at room temperature for at least 30 minutes.
Prepare the vegetables while the meat is marinating. Remove the meat from the marinade.
Strain the marinade and set aside. Heat the remaining oil in a wok or large, heavy frying pan.
Add the beef and toss over high heat until the beef is well browned.
If the meat isn’t tender enough at this time, add a little water and simmer over medium heat for about 20 minutes.
Remove the meat and set aside. Add all the vegetables except the tomatoes.
Turn up the heat (medium or high) and toss the vegetables, cooking until tender-crisp (about 10 minutes). Add the meat.
Mix the cornstarch with water and add to the pan. Cook, stirring steadily, until thickened. Add the tomatoes and salt and pepper to taste. Reheat. Serve over cooked rice or noodles.
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