July 21, 2001
Traditional Pepper Beef
Traditional Pepper Beef
Easy Family Recipes from a Chinese-American Childhood
Serves 4
| 1 lb flank steak |
| 2 tsp light soy sauce |
| 1tsp Shaoxing rice wine or dry sherry |
| 1 tsp Asian sesame oil |
| 1/2 tsp baking soda |
| 1 tsp cornstarch |
| 3 tbl peanut oil |
| 3 garlic cloves, peeled and lightly crushed |
| 1 red onion |
| 1 red bell pepper, seeded and cut into 1 inch pieces |
| 1 green bell pepper, seeded and cut into 1 inch pieces |
| 1 yellow pepper, seeded and cut into 1 inch pieces |
| 1/2 cup homemade chicken stock or reduced salt canned broth |
| 1tsp Shaoxing rice wine or dry sherry |
| 2 tsp light soy sauce |
| 1 tsp sugar |
| 1/2 tsp salt |
| 1/4 tsp freshly ground black pepper |
| 3 tbl oyster sauce |
| 2 tsp Asian sesame oil |
Instructions
| Cut steak in half lengthwise and the slice into thin slices, 2 inches wide by 1/4 inch thick, cutting across the grain. Mix beef with soy, rice wine, sesame oild, baking soda, and cornstarch. Let it sit for 20 minutes.
Heat a wok or deep pan until it is very hot. Swirl in the peanut oil and when very hot and smoking, add the beef and stir fry for 3 minutes. Remove beef with a slotted spoon and drain off all but one tablespoon of oil. Reheat the wok and oil, toss in the garlic and onions, stir fry for 3 minutes. Then toss in the peppers and add the chicken stock, rice wine, soy, sugar, salt and perrper and cook over high heat for 2 minutes. Mix well, return the beef to the mixutre, and continue to cook for another minute. Stir in the sesame oil, transfer the contents of the wok to a platter, and serve with rice. |
Notes
| 7/21/01 (Cecil Coupe) - I already had 3/4 pound of trimmed round steak which I pounded to tenderize, sliced and let marinate longer because its round steak. I couldn’t find Shaoxing rice wine so I went with a Gallo Very Dry Sherry - $4.25 at the liquor store. I omitted the yellow pepper because of price and I wasn’t using a full pound of meat anyway. The oyster sauce was supermarket Sun Luck.
I started the rice in the steamer (35 minutes) and then cut up the veggies and got everything ready to cook. A few minutes before the rice was done I did the stir fry. Make this this one |