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Pepper Steak

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Ingredients

Adjust Servings:
2 tablespoons oyster sauce
2 teaspoons cornstarch
1/4 teaspoon ground black pepper
1/4 teaspoon baking powder
3/4 lb flank steak thinly sliced across the grain
1/3 cup low sodium beef broth
2 tablespoons chinese rice wine
2 tablespoons dark soy sauce
1 teaspoon sugar
1/4 teaspoon ground black pepper

Nutritional information

241
Calories
125g
Calories From Fat
14g
Total Fat
3.8 g
Saturated Fat
57.8mg
Cholesterol
819.1mg
Sodium
6.9g
Carbs
0.8g
Dietary Fiber
2g
Sugars
19.5g
Protein
169g
Serving Size (g)
4
Serving Size

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Pepper Steak

Features:
    Cuisine:

    YUM! This was an excellent recipe. I had to substitute Thai Fish Sauce and Rice Vinegar for the wine and oyster sauce, but it turned out delectible. Thanks for sharing.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pepper Steak, An oldie but a goodie. Ever wonder how Chinese restaurants get their meat so tender? The secret is in the marinade. This is another classic dish served at our restaurant., YUM! This was an excellent recipe. I had to substitute Thai Fish Sauce and Rice Vinegar for the wine and oyster sauce, but it turned out delectible. Thanks for sharing., YUM! This was an excellent recipe. I had to substitute Thai Fish Sauce and Rice Vinegar for the wine and oyster sauce, but it turned out delectible. Thanks for sharing.


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    Steps

    1
    Done

    Combine Oyster Sauce, 2 Tsp Cornstarch, 1/4 Tsp Black Pepper, Baking Powder in a Bowl. Mix Well and Add Steak. Let the Mixture Marinate For at Least 10 Minutes.

    2
    Done

    Combine Broth, Rice Wine, Dark Soy Sauce, Sugar, and Remaining 1/4 Tsp Black Pepper in a Small Bowl to Make Sauce.

    3
    Done

    Place a Wok Over High Heat Until Hot. Add 1 1/2 Tbs Oil, Swirling to Coat Sides. Add Garlic and Ginger to Cook Until Fragrant. Add Beef and Stir-Fry Until No Longer Pink, About 1 1/2 to 2 Minutes. Remove Meat from Wok.

    4
    Done

    Add Remaining 1/2 Tbs Oil to Wok, Swirling to Coat Sides. Add Bell Peppers and Stir-Fry For 1 Minute Then Add the 2 Tbs Water.

    5
    Done

    Stir-Fry For Another 2-3 Minutes Until Tender-Crisp.

    6
    Done

    Return Meat to Wok and Add Sauce. Bring to a Boil Then Add Cornstarch Solution, Stirring, Until Boils Again and Thickens.

    7
    Done

    Garnish With Jalapeno Slices and Serve With Rice.

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    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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