Pepper Steak Recipe
Marinated flank steak, stir fried with ginger flavored green peppers. (Flank steak needs to marinade 6 hours, so allow for the extra prep time). This recipe does not keep well. Also it cannot be kept warm while other things are being cooked. Serve it right out of the wok.
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientMeat
Ingredients
| Flank steak | 1 Pound | |
| Rice wine | 1 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| Green peppers | 2 To taste | |
| 4 slices ginger root 1" diameter sliced 1/8" thin | ||
| Vegetable oil | 4 Tablespoon | |
Directions
Trim all fat off the flank steak. It usually comes in strips about 5" wide, I cut it lengthwise down the middle into two 2 1/2" wide strips. Now slice those strips across the grain into 1/8" thick pieces. In a 2 qt. bowl mix together the Chinese rice wine, soy sauce, sugar, and cornstarch. Add the steak and mix thoroughly. Allow this to marinade for 6 hours.
Cut open the peppers and de-seed them, remove all the membranes. Cut into approximately 1" pieces. Slice the 4 pieces of ginger root into 1/8" thick pieces. (no need to peel).
COOK TIME:
Have the oil ready and heat up the wok. When the wok begins to smoke, add 2 tablespoons of oil and the green peppers. Stir continuously for about 2 minutes. Remove the peppers to a bowl. Add 2 Tablespoons oil to the wok, swirl about and add the flank steak. Stir about, breaking up all the meat and continue until there are no signs of pink. Add the peppers back to the wok and stir fry for 1 additional minute until the peppers are hot again. Serve immediately over white rice.
Cut open the peppers and de-seed them, remove all the membranes. Cut into approximately 1" pieces. Slice the 4 pieces of ginger root into 1/8" thick pieces. (no need to peel).
COOK TIME:
Have the oil ready and heat up the wok. When the wok begins to smoke, add 2 tablespoons of oil and the green peppers. Stir continuously for about 2 minutes. Remove the peppers to a bowl. Add 2 Tablespoons oil to the wok, swirl about and add the flank steak. Stir about, breaking up all the meat and continue until there are no signs of pink. Add the peppers back to the wok and stir fry for 1 additional minute until the peppers are hot again. Serve immediately over white rice.
Chef
