Triple Pepper Steak
- Ready In:
- 20mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Marinade
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 1⁄4 teaspoon black pepper
- 3⁄4 lb flank steak, thinly sliced
- across the grain
-
Sauce
- 1⁄3 cup beef broth
- 2 tablespoons chinese rice wine
- 2 tablespoons dark soy sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon black pepper
-
Dish
- 2 tablespoons cooking oil
- 1 teaspoon minced garlic
- 1⁄2 teaspoon minced ginger
- 1⁄2 green bell pepper, julienned
- 1⁄2 red bell pepper, julienned
- 1⁄2 yellow bell pepper, julienned
- 2 tablespoons water
- 1 teaspoon cornstarch, dissolved
- in 2 teaspoons water
- 1⁄2 fresh jalapeno chili, sliced
directions
- Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
- Combine sauce ingredients in a bowl.
- Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
- Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
- To serve, garnish with chili slices.
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RECIPE SUBMITTED BY
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