Pepper Steak
HB-4506 · Hand-built original · Chinese
Stir-fried flank steak with bell peppers, onion, ginger and a black pepper sauce, served over rice.
ChineseMain course0 min4 servings362 kcalDairy-freeEgg-freeDiabetic
Main ingredient: beef steak
Pairs well with: fried rice, spring rolls, bok choy, hot and sour soup
Servings:4quantities adjust to match
Ingredients
- 1 pound beef flank or skirt steak
- 1 tablespoon cornstarch
- 2½ teaspoons freshly ground black pepper, plus more for serving
- 3½ tablespoons soy sauce, plus more to taste
- 2 tablespoons neutral oil, plus more for stir-frying
- 2 medium fresh green bell peppers or Cubanelle peppers, cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 3 garlic cloves, crushed and thinly sliced
- 1 (1½-inch) piece ginger, peeled, crushed and thinly sliced
- Salt
- ¼ cup Shaoxing wine or dry sherry
- 2 tablespoons honey
- Cooked white rice, for serving
Method
- Slice the steak against the grain into thin strips. Toss with the cornstarch, black pepper and part of the soy sauce and leave briefly to coat.
- Sear the steak in the oil in a hot wok or large skillet until browned at the edges. Remove to a plate.
- Stir-fry the bell peppers and onion in more oil until they soften at the edges but keep some bite. Add the garlic and ginger and cook until fragrant.
- Return the steak to the pan. Add the Shaoxing wine and let it bubble, then add the honey, remaining soy sauce and salt to taste.
- Toss everything together until the sauce coats the steak and peppers and looks glossy. Serve over cooked white rice with extra black pepper.
Total: 0h 40m
Nutrition (per serving, where published)
362 kcalCalories
25.3 gProtein
22.3 gCarbs
17.7 gFat
5.1 gSaturates
2.1 gFibre
8.9 gSugars
926 mgSodium
65 mgCholesterol
652 mgPotassium
34 mgCalcium
2.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data