Pepper Steak

The recipe Sunday was pepper steak, the Chinese-American classic. Sliced flank steak (velveted with cornstarch and soy) stir-fried in a hot wok with sliced bell peppers and onions, finished in a brown sauce of soy, oyster sauce, beef broth, ginger. Served over white rice.

The recipe is below. The trick is the velvet.

Pepper Steak

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

• 1 1/2 lbs beef sirloin or round steak, sliced thin against the grain
• 2 tablespoons vegetable oil, divided
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper, freshly cracked
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1/2 cup beef broth
• Cooked white rice, for serving

Instructions

1. Slice and season the beef. Cut steak into thin strips, about 1/4-inch thick. Season with salt and pepper and set aside while you prep the vegetables.
2. Make the sauce. In a small bowl, whisk together soy sauce, Worcestershire sauce, sugar, cornstarch, and beef broth until smooth. Set aside.
3. Sear the beef. Heat 1 tablespoon of oil in a large cast iron skillet or heavy pan over medium-high heat until shimmering. Add the beef strips in a single layer — work in batches if needed — and cook 2–3 minutes per side until browned. Remove beef and set aside.
4. Cook the vegetables. Add remaining tablespoon of oil to the same pan. Add onion and bell peppers and cook over medium heat, stirring occasionally, for 5–6 minutes until softened. Add garlic and cook another 1 minute until fragrant.
5. Combine and simmer. Return the beef to the pan. Pour the sauce over everything and stir to coat. Reduce heat to medium-low and simmer for 4–5 minutes, stirring occasionally, until the sauce thickens and everything is coated and glossy.
6. Serve. Spoon over warm white rice and serve immediately. This is even better the next day, if there’s any left.

Nutrition (per serving)

Calories: 320 | Protein: 34g | Fat: 13g | Carbs: 14g | Fiber: 2g | Sodium: 820mg