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Pepper Steak

Tommy.Gershey's picture
Marinated flank steak, stir fried with ginger flavored green peppers. (Flank steak needs to marinade 6 hours, so allow for the extra prep time). This recipe does not keep well. Also it cannot be kept warm while other things are being cooked. Serve it right out of the wok.
Ingredients
  Flank steak 1 Pound
  Chinese rice wine 1 Tablespoon (Sherry Is Ok)
  Soy sauce 3 Tablespoon
  Sugar 1 Teaspoon
  Cornstarch 2 Teaspoon
  Green peppers 2
  Ginger slices 4 , sliced
  Peanut oil/Vegetable oil 4 Tablespoon
Directions

Trim all fat off the flank steak. It usually comes in strips about 5" wide, I cut it lengthwise down the middle into two 2 1/2" wide strips. Now slice those strips across the grain into 1/8" thick pieces. In a 2 qt. bowl mix together the Chinese rice wine, soy sauce, sugar, and cornstarch. Add the steak and mix thoroughly. Allow this to marinade for 6 hours.
Cut open the peppers and de-seed them, remove all the membranes. Cut into approximately 1" pieces. Slice the 4 pieces of ginger root into 1/8" thick pieces. (no need to peel).
COOK TIME:
Have the oil ready and heat up the wok. When the wok begins to smoke, add 2 tablespoons of oil and the ginger slices. Fry the ginger slices for 1 minutes and remove. Next add the green peppers pieces. Stir continuously for about 2 minutes. Remove the peppers to a bowl. Add 2 Tablespoons oil to the wok, swirl about and add the flank steak. Stir about, breaking up all the meat and continue until there are no signs of pink. Add the peppers back to the wok and stir fry for 1 additional minute until the peppers are hot again. Serve immediately over white rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Feel: 
Meaty, Crispy
Method: 
Stir Fried
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4
Story
ALWAYS use flank steak for this recipe. Cut across the grain it falls apart in your mouth. The peppers are just barely stir fried and have a crunchy texture that contrasts the soft meat. This recipe is just one I owe to my friend and mentor Mr. Gene Woo.
Subtitle: 
Flank Steak with Green Peppers

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