Chinese Pepper Steak Recipe

Chinese Pepper steak is a favorite dish with meat lovers - even those who really dont like chinese food. 

Sliced and seasoned beef is seared in then infused with a flavorful brown sauce filled with three colors of bell peppers.

It also includes Chinese rice wine, which is often known as Sake, though Shaoxing and Mirin are two other popular types of rice wine.  The dark soy sauce is aged longer than light soy sauce and is richer in texture.

This dish is a wonderful, flavorful, colorful combination of peppers and meat.  Served over rice, with the before mentioned brown sauce, it is sure to please the dinner crowd. 

Ingredients:

Marinade
2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
1/4 teaspoon black pepper
3/4 pound flank steak, thinly sliced across the grain

Sauce
1/3 cup beef broth
2 tablespoons Chinese rice wine
2 tablespoons dark soy sauce
1 teaspoon granulated sugar
1/4 teaspoon black pepper
2 tablespoon cooking oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 each green, red, and yellow bell peppers, julienned
2 tablespoons water
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/2 fresh jalapeño chile, sliced

Directions:

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 1 1/2 tablespoons oil, swirling to coat sides.

4. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds.

5.  Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.

6. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes.

7.  Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

To serve, garnish with chile slices.