The Best Sweet Pepper Steak

Votes: 1

Time: 3 hours 10 minutes
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 339, total fat 16 G., saturated fats 5 G., proteins 28 G., carbohydrates 19 G., fiber 2 G., cholesterol 77 mg, sodium 689 mg, sugar 5 G.

Bell Pepper Steak is a Chinese-American stir-fry dish in which tender pieces of beef steak and crispy bell peppers are coated in a savory, slightly sweet sauce. Any steak will do, even budget skirt or flank steak. Be sure to slice the meat into thin strips across the grain to ensure tenderness. To ensure the peppers are perfectly cooked and remain tender yet crisp, cut them into 2-cm pieces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 gr. flank steak
4 cloves of garlic
4 cm ginger root, peeled
7 tablespoons lightly salted soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tbsp. sugar
Freshly ground black pepper
1/3 cup beef broth
2 tsp. dark sesame oil
2 tbsp. l. rapeseed oil (canola)
Half a medium white onion
1 large red bell pepper
1 large green bell pepper
1 tbsp cornstarch
Chopped green onions for sprinkling
Toasted sesame seeds for sprinkling
Rice as a side dish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, garlic, ginger root, soy sauce, rice wine, sherry, sugar, black pepper, bouillon, sesame oil, sweet onion, sweet pepper, starch, green onions, sesame, rice

Cooking the dish according to the recipe:

Freeze the steak until the meat is firm enough to easily slice thinly, 45 minutes to 1 hour.
Finely grate 2 cloves of garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves and place it in the same bowl; set the remaining ginger aside. Add 3 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 1.5 teaspoons of sugar, and a few turns of the black pepper grinder. Stir and set aside.

Thinly slice the steak across the grain at a slight angle into 0.5 cm thick strips. Cut any longer pieces in half; the strips should be no longer than 10 cm. Add to the bowl with the marinade and toss to coat completely. Cover with plastic wrap or a lid and refrigerate for at least 1 hour or overnight.
About 30 minutes before serving, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange it in a single layer. Place paper towels on top to absorb any excess marinade. Set aside to come to room temperature.
In a medium bowl, combine the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar, and a couple of turns of the black peppercorns; set aside.
Chop the remaining 2 garlic cloves and place them in a small bowl. Chop the remaining ginger and add it to the same bowl. Set aside.
In a large skillet, heat 1 tablespoon of canola oil over high heat. When the oil begins to shimmer, add one-third of the steak strips in a single layer and cook until well-browned on one side, about 1 minute. Flip and cook until browned on the other side, about 1 minute more. Transfer to a large plate. Cook the remaining steak in two more batches, adding 1.5 teaspoons of oil per batch. Transfer to a plate.
Reduce heat to medium-high. Add the onion and a splash of water to the empty pan and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding a splash of water if the bottom of the pan starts to burn, until the vegetables are crisp-tender, 5-7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
Return the steak to the pan and stir. Mix the cornstarch with the sauce, then pour it into the pan. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the steak and peppers to a large serving platter and top with sliced green onions and toasted sesame seeds. Serve immediately with rice on the side.