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chinese pepper steak

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

The long list of ingredients might seem intimidating, but this dish comes together rather easily and quickly. There are dozens of different recipes for Pepper Steak, but this one is one of our very favorites. It's quite flavorful and filling.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 20 Min
method Stir-Fry

Ingredients For chinese pepper steak

  • MARINADE
  • 2 tsp
    oyster sauce
  • 1 tsp
    sesame oil
  • 1/2 tsp
    fresh ginger, peeled and minced
  • 1 1/2 tsp
    shao-hsing wine (or dry sherry)
  • 3/4 tsp
    tamari or dark soy sauce
  • 1/2 tsp
    kosher salt
  • 1 tsp
    granulated sugar
  • 1 1/2 tsp
    cornstarch
  • 1 pinch
    black pepper
  • 1 1/2 lb
    london broil beef, cut into strips 2 inches in length and 1/2 inch wide
  • SAUCE
  • 2 tsp
    oyster sauce
  • 1 tsp
    sesame oil
  • 1 tsp
    tamari or dark soy sauce
  • 1 tsp
    granulated sugar
  • 2 tsp
    cornstarch
  • 1 pinch
    white pepper
  • 1/2 c
    low-sodium chicken stock or broth
  • BLACK BEAN PASTE
  • 2 clove
    garlic, peeled and crushed with flat side of cleaver
  • 2 Tbsp
    fermented black beans, washed and rinsed
  • STIR-FRY
  • 3 Tbsp
    peanut oil
  • 1 Tbsp
    ginger, peeled and minced
  • 1 md
    green bell pepper, seeded and cut into 1-inch pieces
  • 1 md
    red bell pepper, seeded and cut into 1-inch pieces
  • 1 lg
    onion, halved and cut into thin rings
  • OTHER
  • 6 portions
    cooked white rice, for serving

How To Make chinese pepper steak

  • 1
    MARINADE: In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
  • 2
    SAUCE: In a small bowl, whisk together the sauce ingredients, and set aside.
  • 3
    BEAN PASTE: In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
  • 4
    RICE: Prepare rice according to package directions.
  • 5
    STIR-FRY: In a large wok placed over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer pepper mixture to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return wok to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, for about 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes.
  • 6
    Spoon the cooked rice on a large serving platter, spoon the pepper/beef mixture over the rice, and serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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