Pepper Steak
Chinese
take-out is one of my biggest weaknesses.
Now, I don’t presume to be an Asian chef in ANY way, shape or form. However, I know ingredients and I know how to
make something I love into something of my own.
That’s
what I’ve done here. I’m sure this isn’t
an authentic pepper steak recipe. It’s
just my version and man is it GOOD!!! My
son literally inhales this dish. The
best part about it is that the leftovers (if there is any) taste even BETTER
the next day.
This
dish is super simple but moves super quickly.
So I urge you to prep everything and have it set up and ready to
go.
I
promise you, this will nix any take-out Chinese food cravings you have. It is scrumptious and definitely a family
favorite in my house.
Pepper Steak
Prep Time: 15 minutes
Cook Time: 5 minutes
Serves: 4
Ingredients
1
lb flank steak sliced super thin and
cut into strips
1/4
cup soy sauce
2/3
cup good beef stock
2
TBSP all purpose flour
1
TBSP sesame oil
1
TBSP brown sugar
1
TBSP freshly ground black pepper
3
bell peppers, chopped
1
large onion, chopped
2
garlic, minced
1
tsp hot pepper seeds (optional)
2
tsp grated fresh ginger or 1 tsp ground ginger
3
scallions, chopped
4
TBSP vegetable oil
Toasted
sesame seeds (optional)
Method
First
let’s marinate the beef. Combine beef, 1
tablespoon of the soy sauce, the ginger, the hot pepper seeds if you choose, and
1 tablespoon of the beef stock in a bowl and toss to coat. Marinate for at
least 20 minutes but no more than 1 hour, because you don’t want to put this in
the refrigerator and raise the temperature of the meat.
In another bowl pour in the remaining soy sauce and
add the 2 TBSP of flour. Whisk with a
fork to combine and form a light paste. Add the rest
of the beef stock, sesame oil, brown sugar, and pepper. Set aside.
Chop
the peppers and onions into 2 inch squares.
Set aside in another bowl.
In
yet another bowl, add the minced garlic and scallions. Set that aside.
Heat a wok or very large skillet with 1 TBSP of
vegetable oil. Sear ½ of the marinated
beef for about one minute and throw in (yup, you guessed it…..) ANOTHER
bowl. Sear the other ½ of the meat in
one more TBSP of vegetable oil and throw in the cooked meat bowl. (keep the meat slightly pink, you don’t want
overcooked steak, and trust me, it will get done in the last step).
Put in the remaining 2 TBSP of olive oil (keeping
pan on high heat) and cook the peppers and onions until softened about ½
way.
Throw the meat back in along with the garlic and
scallions. Toss together for about 1
minute.
Add the sauce and toss continuously until heated
through and thickened. Usually takes
about 2 minutes.
Turn off the heat and serve over your favorite
rice. I like to put mine over my peanut scallion rice. It just adds that extra
layer of flavor that you can’t get from any take-out. Oh, and don’t forget to top with those sesame
seeds!!
As always, get your asses in the kitchen!!
Krissi Biasiello is a native of South Philadelphia,
Pennsylvania. Cooking since she was a little girl with her large Italian
family, she decided to leave her paralegal job and shoot for the stars on FOX’s
cooking competition show, MasterChef. She beat out 43,000 homecooks
across America and came in 4th place. Under the scrutiny
of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in
the culinary world. She now shares her recipes with all of you! Her
rustic, homestyle take on everything will win you over and will definitely “get
your asses in the kitchen”.
To contact Krissi for appearances, in-home
demonstrations, catering and more, you can find her below.
Rotund Chef - Facebook
Rotund Chef - Pinterest
Rotund Chef - Facebook
Rotund Chef - Pinterest
