Description
Family pepper steak flows with rich Chinese-American flavors, combining tender beef strips and colorful bell peppers in a savory sauce. Generations of home cooks have perfected this classic comfort dish you can easily recreate.
Ingredients
Scale
- 1 lb/454 g flank steak
- 2 medium bell peppers (yellow, red, or orange)
- 1 medium scallion
- 2 tbsps finely chopped or microplaned garlic
- 2 tbsps fermented black soybeans
- 2 tbsps cornstarch
- 2 tbsps vegetable oil
- ¾ to 1 cup/180-240 ml chicken broth or stock
- Cooked white rice, for serving
Instructions
- Preparation: Soak black soybeans in water for 10 minutes to soften, then thoroughly crush and mix with cornstarch and minced garlic to create a flavorful marinade for the steak slices. Slice bell peppers into uniform strips, finely dice scallions, and crush garlic cloves to prepare all ingredients for rapid cooking.
- Searing: Heat wok or large skillet to high temperature until surface radiates intense heat, then immediately introduce marinated steak slices to develop a caramelized exterior while maintaining a tender center.
- Vegetable Integration: Swiftly add bell pepper strips to the sizzling steak, tossing quickly to preserve their crisp texture and vibrant color while ensuring even cooking.
- Sauce Development: Pour chicken stock into the wok, allowing the liquid to create a rich, glossy sauce that simultaneously cooks the steak and melds the dish’s complex flavors.
- Final Preparation: Continue stirring the mixture until the sauce reduces and thickens, coating the steak and peppers with a luxurious sheen, then immediately remove from heat.
- Serving: Garnish with freshly chopped scallions and plate over steamed white rice, presenting a harmonious blend of textures, colors, and robust flavors.
Notes
- Soak Soybeans Strategically: Allow exactly 10 minutes for black soybeans to soften, releasing deeper flavor profiles without becoming mushy.
- Prep Ingredients Precisely: Cut bell peppers and scallions uniformly to ensure consistent cooking and balanced texture throughout the dish.
- Master Wok Temperature: Heat must reach shimmering point before adding steak to guarantee perfect caramelization and prevent meat from steaming instead of searing.
- Sauce Reduction Secrets: Stir continuously during final cooking stage, watching sauce thickness carefully to achieve glossy, clingy consistency that elevates the entire pepper steak experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg