My Family’s Pepper Steak Recipe

My Family’s Pepper Steak Recipe

Introduction

Pepper steak has always been a beloved dish in my family, and it’s a recipe that’s been passed down through generations. This version is packed with flavors from fermented black soybeans, fresh bell peppers, and a savory garlic marinade. It’s a quick and easy meal that’s perfect for busy weeknights but impressive enough for a weekend dinner. Let’s dive into how you can make this delicious dish at home.

Ingredients

• 2 tablespoons fermented black soybeans
• 2 medium yellow, red, or orange bell peppers
• 1 medium scallion
• 2 tablespoons microplaned or very finely chopped garlic
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 pound flank steak
• 3/4 to 1 cup chicken broth or stock
• Cooked white rice, for serving

Directions

1. Prepare the Ingredients:
   • Place 2 tablespoons of fermented black soybeans in a small bowl and cover with water. Let soak for 10 minutes.
   • Trim and cut 2 medium bell peppers into 1-inch squares.
   • Thinly slice 1 medium scallion (about 2 tablespoons).
   • Finely chop or grate until you have 2 tablespoons of garlic and place it in a medium bowl.
   • Add 2 tablespoons of vegetable oil and 2 tablespoons of cornstarch to the bowl.
2. Marinate the Steak:
   • Drain the soybeans and mash them with a mortar and pestle, or place them on a cutting board and mash with the back of a spoon. Add the mashed soybeans to the bowl with garlic and stir to combine.
   • Cut 1 pound of flank steak into 2-inch wide pieces. Thinly slice each piece across the grain, add to the garlic mixture, and toss until evenly coated.
3. Cook the Steak:
   • Heat a 14-inch flat-bottom wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
   • Add the steak mixture and spread it into a single layer. Cook undisturbed until the meat begins to sear, about 1 minute. Stir-fry until the meat is lightly browned but not cooked through, about 1 minute more.
4. Add the Vegetables:
   • Reduce the heat to medium-high. Add the bell peppers and stir-fry until they start to soften, about 1 minute.
5. Make the Sauce:
   • Drizzle in 3/4 cup of the chicken stock slowly, and stir-fry until the beef is just cooked through and the sauce is thickened, about 1 minute. Add 1/4 cup more stock for more sauce if desired.
6. Serve:
   • Garnish with the scallions and serve over cooked white rice.

Nutrition Information

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Calories: Approximately 350 per serving
• Servings: 4

Conclusion

This Pepper Steak recipe is a perfect blend of savory and fresh flavors, making it a standout dish in any meal plan. It’s quick to prepare, packed with nutrients, and sure to be a hit with your family and friends. Enjoy this flavorful dish, and don’t forget to share your cooking experience with us!

Feel free to leave a comment or share your variations of this recipe. Happy cooking!

My Family’s Pepper Steak Recipe

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 4 1x

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Ingredients

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2 tablespoons fermented black soybeans
2 medium yellow, red, or orange bell peppers
1 medium scallion
2 tablespoons microplaned or very finely chopped garlic
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 pound flank steak
3/4 to 1 cup chicken broth or stock
Cooked white rice, for serving

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Instructions

Place 2 tablespoons fermented black soybeans in a small bowl and cover with water. Let soak for 10 minutes. Meanwhile, trim and cut 2 medium bell peppers into 1-inch squares. Thinly slice 1 medium scallion (about 2 tablespoons). Finely chop or grate until you have 2 tablespoons of garlic and place in a medium bowl. Add 2 tablespoons of vegetable oil and 2 tablespoons of cornstarch to the bowl.
Drain the soybeans and mash with a mortar and pestle, or place on the cutting board and mash with the back of a spoon. Add to the bowl with garlic and stir to combine. Cut 1 pound of flank steak into 2-inch wide pieces. Thinly slice each piece across the grain, add to the garlic mixture, and toss until evenly coated.
Heat a 14-inch flat-bottom wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the steak mixture and spread into a single layer. Cook undisturbed until the meat begins to sear, about 1 minute. Stir-fry until the meat is lightly browned but not cooked through, about 1 minute more.
Reduce the heat to medium-high. Add the bell peppers and stir-fry until starting to soften, about 1 minute. Drizzle in 3/4 cup of the chicken stock slowly, and stir-fry until the beef is just cooked through and the sauce is thickened, about 1 minute. Add 1/4 cup more stock for more sauce if desired. Garnish with the scallions and serve over cooked white rice.

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 350 kcal