Chinatown Pepper Steak

Singapore Sam's shaghai sam's polynesian palace

©2000

AuthorDartagnan
DifficultyIntermediate

"an American Chinatown favorite"

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Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins
MARINADE
 ⅓ cup premium soy sauce
 1 tbsp kekap manis
 2 tbsp rice wine vinegar
 1 ½ tbsp dark brown sugar
 2 tbsp cornstarch, divided
MAIN INGREDIENTS
 1 lb flank steak, sliced thin, against the grain, 1" strips
 2 tbsp peanut oil, divided
 kosher salt
 freshly ground black pepper
 1 red bell pepper, thinly sliced
 1 yellow bell pepper, thinly sliced
 1 green bell pepper, thinly sliced
 1 bunch green onions, sliced 1" pieces, reserving scallions
 ½ small sweet onion, sliced
 3 cloves garlic, minced
 1 tbsp fresh ginger, minced
 2 tsp toasted sesame seeds, for garnish
 steamed sticky rice
VELVETING OPTION
1

If desired, Velvet Beef with 1 1/2 teaspoons of baking soda for no more than 30 minutes, rinse three times, dry completely, then proceed.

INSTRUCTIONS
2

In a medium bowl, whisk the soy sauce with the vinegar, sugar and 1 tablespoon of cornstarch. Set aside.

3

Prepare eaties and set aside.

4

Season beef with salt and pepper, coat in remaining cornstarch. In a large wok over high heat, heat 1 tablespoon oil. Add beef and stir-fry until just cooked and seared on all sides, about 2 minutes. Remove steak to a plate.

5

Add remaining oil, when heated, add onion, bell peppers to the skillet. Cook until softened, about 3 minutes. Add the garlic, ginger and green onions, stir-fry until fragrant.

6

Return beef and any juices to wok, next add prepared sauce. Stir-fry until the sauce is glossy about 2 minutes more.

7

8

Garnish with toasted sesame seeds and scallions. Serve with white or sweet rice.

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Ingredients

MARINADE
 ⅓ cup premium soy sauce
 1 tbsp kekap manis
 2 tbsp rice wine vinegar
 1 ½ tbsp dark brown sugar
 2 tbsp cornstarch, divided
MAIN INGREDIENTS
 1 lb flank steak, sliced thin, against the grain, 1" strips
 2 tbsp peanut oil, divided
 kosher salt
 freshly ground black pepper
 1 red bell pepper, thinly sliced
 1 yellow bell pepper, thinly sliced
 1 green bell pepper, thinly sliced
 1 bunch green onions, sliced 1" pieces, reserving scallions
 ½ small sweet onion, sliced
 3 cloves garlic, minced
 1 tbsp fresh ginger, minced
 2 tsp toasted sesame seeds, for garnish
 steamed sticky rice

Directions

VELVETING OPTION
1

If desired, Velvet Beef with 1 1/2 teaspoons of baking soda for no more than 30 minutes, rinse three times, dry completely, then proceed.

INSTRUCTIONS
2

In a medium bowl, whisk the soy sauce with the vinegar, sugar and 1 tablespoon of cornstarch. Set aside.

3

Prepare eaties and set aside.

4

Season beef with salt and pepper, coat in remaining cornstarch. In a large wok over high heat, heat 1 tablespoon oil. Add beef and stir-fry until just cooked and seared on all sides, about 2 minutes. Remove steak to a plate.

5

Add remaining oil, when heated, add onion, bell peppers to the skillet. Cook until softened, about 3 minutes. Add the garlic, ginger and green onions, stir-fry until fragrant.

6

Return beef and any juices to wok, next add prepared sauce. Stir-fry until the sauce is glossy about 2 minutes more.

7

8

Garnish with toasted sesame seeds and scallions. Serve with white or sweet rice.

Chinatown Pepper Steak
IngredientsDirections