Stir-Fry Pepper Steak is one of my favorite Chinese dishes—though it no longer seems to be fashionable. I rarely see it on Chinese restaurant menus. It’s not at all difficult to make. It reheats well and is very tasty. Actually, the dish became pepper steak when it came to the United States. In China it was generally made with pork.
For a a brief history, click here. Although the traditional dish is not always stir-fried, I find that this method improves the final results significantly. Also, though it takes only a few extra minutes, I stir fry each ingredient separately so that each is cooked to its ideal state of doneness. For another stir-fried Chinese dish, click here.
To Go Directly to the Recipe, Click Here
With a sharp knife, cut the steak into thin slices, no more than 1⁄8-inch thick. Using the knife at an angle, cut the slices on the bias.
Slice the steak on a bias.
Sprinkle the slices with salt and pepper.
In a wok or large skillet, heat 2 tablespoons of the oil. Sauté the steak slices a few at a time in one layer.
Fry the steak.
Turn the slices until they are browned on both sides.
Brown both sides.
(A wok is especially good for the stir-fry part of this recipe, because it heats to a high temperature very quickly and stays hot.) Remove the slices to a large bowl. Continue with the remaining slices of steak.
Coarsely chop the onion. If necessary, add a little more oil to the wok, and quickly stir fry the onion for just a minute or so.
Stir fry the onion.
Remove the onion to the bowl with the steak slices.
I should add here that the traditional Chinese recipes for Stir-Fry Pepper Steak use green peppers, which are first blanched to make the flavor less strong. I much prefer red peppers, which certainly do not need blanching. Chop the red peppers into bite-sized pieces.
Chop the peppers.
Adding additional needed oil to the wok, stir fry the peppers just until they are blistered.
Stir fry the peppers.
Remove them to the bowl with the other stir-fried ingredients.
Adding more oil if necessary, finely mince the garlic, stir fry it for less than 1minute, and remove to the bowl. Be certain not to let the garlic burn or even overcook or it will impart a very unpleasant taste.
Peel the ginger with a vegetable peeler.
Peel the ginger.
Finely mince the peeled ginger.
Mince the ginger.
Stir fry the ginger for less than 1 minute, and remove it to the bowl.
Stir fry the ginger.
Drain the liquid from the canned tomatoes, and roughly chop them. Return all the cooked ingredients to the wok. Add the chopped tomatoes and the beef broth, and simmer everything for about 5 minutes.
Stir in the tomatoes and broth.
In a small bowl, whisk together the cornstarch, soy sauce, water, and sriracha sauce. (The amount of sriracha you use is dependent on your tolerance for spiciness.) Add this mixture to the wok and cook, stirring until thickened.
Mix all together.
Remove from the heat and mix in the toasted sesame seed oil into the Stir-Fry Pepper Steak. Taste for seasoning.
Serve the Stir-Fry Pepper Steak hot over rice.
