Pepper Steak

Pepper Steak
Prep Time
10 mins
Cook Time
10 mins
20 mins
Total Time
20 mins
Course: Main Course
Cuisine: Chinese
Keyword: Black Steak, Pepper Steak
Servings: 3
Author: My Portable Pantry
  • 1 pound flank steak sliced against the grain into 1/4-inch
  • 1 tablespoon light soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon cornstarch
  • 1/2 cup beef broth
  • 2 tablespoons light soy sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon regular soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ginger minced
  • 2 teaspoons sugar
  • 2 cloves garlic minced
  • 1 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon salt
Stir fry
  • 2 tablespoons olive oil or vegetable oil
  • 1/2 white onion sliced
  • 2 green bell peppers sliced
  • 1 red bell pepper slice
  • 1 carrot sliced
  1. SLICE steak into 1/4 thick strips strips; against the grain, this will make it more tender.
  2. Combine steak, soy sauce, dry sherry, and cornstarch in a ziplock bag. Gently mix until the beef is coated with a thin layer of the mixture. Marinate for 20 minutes.
  3. Combine beef broth, light soy sauce, dry sherry, regular soy sauce, cornstarch, minced ginger, sugar, garlic, black pepper, and salt in a small bowl. Mix well and set aside.
  4. Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. When oil is hot, add the steak. Spread the steak flat in the skillet. Sear for 30 seconds on both sides, but you can still see pink. Remove the skillet from the stove. Place the steak on a plate and set aside.
  5. Place skillet back on the burner and turn burner on medium heat.
  6. Add the remaining tablespoon of olive oil to the skillet. Add the white onion, carrot and peppers. Stir and cook for 30 seconds.
  7. Stir the gravy mixture in the skillet until the cornstarch is dissolved completely. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon. Add the cooked steak. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Remove the steak and vegetables to a plate, this will keep it from cooking more in the hot skillet.
  8. Serve hot with steamed rice.

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