Peppered beef is lightly spiced with black pepper and complemented with Asian seasonings and fresh vegetables.
Course: Main Course
Cuisine: Chinese
Keyword: bell pepper, black pepper, fish sauce, garlic, ginger, oyster sauce, rice wine vinegar, sesame oil, soy sauce, steak, yellow onion
Ingredients
1poundsteaksliced thinly (I used charcoal steak)
2teaspoonsblack pepperor more, to taste
saltto taste
4tablespoonsoilI used canola
1teaspoonsesame oil
1large onioncut into quarter-inch strips
2large bell pepperscut into quarter-inch strips (any color)
2tablespoonscornstarch
2tablespoonssoy sauce
2tablespoonsfish sauce or oyster sauce
1tablespoonrice wine vinegar
1/2cupbeef stock or broth
4 to 6clovesgarlicminced
1teaspoonfresh gingerminced
ricefor serving
Instructions
Season the sliced steak with the black pepper and salt.
In a wok or deep frying pan, heat the canola and sesame oils over high heat. Once the pan is hot, add the steak and fry for a couple minutes, until it is browned, stirring constantly.
Remove the steak from the pan and turn the heat to medium. If there isn't much oil left in the pan, add another tablespoon of canola oil and toss in the onions and peppers.
Saute for several minutes until they reach your desired level of tenderness.
While the vegetables cook, combine the cornstarch, soy sauce, fish/oyster sauce, rice wine vinegar, beef stock and more black pepper (to taste) in a small bowl. Stir to combine.
Once your vegetables are cooked through, add the garlic and ginger to the pan and saute for about two minutes.
Add the sauce from the bowl, along with the steak (and any accumulated juices) to the pan, and stir to coat the vegetables and meat with the sauce. Turn the heat to medium-low and cook for another couple of minutes until the sauce thickens and everything is heated through.