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My Pepper Steak
This was one of my mom’s staples when I was growing up. This is my tweaked version.
This was one of my mom’s staples when I was growing up. This is my tweaked version.
My Pepper Steak
Notes
My Pepper Steak
(For the original recipe, see Ma’s Pepper Steak)
2 pounds beef, shredded
Marinade
2 Tablespoons soy sauce
2 Tablespoons Chinese rice wine (or white wine or water)
1/8 teaspoon black pepper
2 Tablespoons corn (or potato) starch Vegetables (any vegetables can be used)
2 Tablespoons oil
1 Tablespoon ginger garlic paste (or 1 teaspoon peeled, grated ginger with 2 cloves minced garlic)
6 medium bell peppers, seeded and julienned
1 large onion, peeled and julienned
1 head of cabbage, cored and sliced Sauce
3/4 cup soy sauce
1/2 cup water
1 Tablespoon red pepper flakes (or black pepper)
2 Tablespoons brown sugar (optional but highly suggested)
2 Tablespoons hoisin sauce
1 Tablespoon Worcestershire sauce Thickener (whisked together)
1 Tablespoon corn (or potato) starch
2 Tablespoons cold water Leave your beef partially frozen and slice against the grain as thin as you can. Once sliced, cut it into strips, then place in a bowl with the marinade. Mix well and let sit for 30 minutes to overnight, in the refrigerator. In a large skillet on medium-high heat, pour in 2 Tablespoons oil. Let that heat up a bit, then add all the vegetables. Sautee until mostly cooked. Remove from pan with a slotted spoon, trying to leave as much oil in the pan as possible. Add 1 Tablespoon of oil (if needed), then brown the meat in a single layer. Once all of the meat is brown, turn the heat down to medium and add the vegetables and sauce to the pan. Mix well and let that cook until the beef is thoroughly cooked (2 to 3 minutes), then pour the thickener evenly around the pan. Mix and let simmer until sauce is thickened. Serve over steamed rice, noodles, steamed vegetables, or by itself. This can be pressure canned (with or without the vegetables) in quart sized jars for 75 minutes at the pressure for your altitude (mine is 12 pounds).
2 Tablespoons soy sauce
2 Tablespoons Chinese rice wine (or white wine or water)
1/8 teaspoon black pepper
2 Tablespoons corn (or potato) starch Vegetables (any vegetables can be used)
2 Tablespoons oil
1 Tablespoon ginger garlic paste (or 1 teaspoon peeled, grated ginger with 2 cloves minced garlic)
6 medium bell peppers, seeded and julienned
1 large onion, peeled and julienned
1 head of cabbage, cored and sliced Sauce
3/4 cup soy sauce
1/2 cup water
1 Tablespoon red pepper flakes (or black pepper)
2 Tablespoons brown sugar (optional but highly suggested)
2 Tablespoons hoisin sauce
1 Tablespoon Worcestershire sauce Thickener (whisked together)
1 Tablespoon corn (or potato) starch
2 Tablespoons cold water Leave your beef partially frozen and slice against the grain as thin as you can. Once sliced, cut it into strips, then place in a bowl with the marinade. Mix well and let sit for 30 minutes to overnight, in the refrigerator. In a large skillet on medium-high heat, pour in 2 Tablespoons oil. Let that heat up a bit, then add all the vegetables. Sautee until mostly cooked. Remove from pan with a slotted spoon, trying to leave as much oil in the pan as possible. Add 1 Tablespoon of oil (if needed), then brown the meat in a single layer. Once all of the meat is brown, turn the heat down to medium and add the vegetables and sauce to the pan. Mix well and let that cook until the beef is thoroughly cooked (2 to 3 minutes), then pour the thickener evenly around the pan. Mix and let simmer until sauce is thickened. Serve over steamed rice, noodles, steamed vegetables, or by itself. This can be pressure canned (with or without the vegetables) in quart sized jars for 75 minutes at the pressure for your altitude (mine is 12 pounds).
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