Triple Pepper Steak

Submitted by Brookelynne26

"Martin Yan"

 

• Ready In: 20mins
• Ingredients: 20
• Serves: 4

ingredients

• Marinade

• 29.58 ml oyster sauce
• 9.85 ml cornstarch
• 1.23 ml black pepper
• 340.19 g flank steak, thinly sliced
• across the grain

• Sauce

• 78.78 ml beef broth
• 29.58 ml chinese rice wine
• 29.58 ml dark soy sauce
• 4.92 ml sugar
• 1.23 ml black pepper

• Dish

• 29.58 ml cooking oil
• 4.92 ml minced garlic
• 2.46 ml minced ginger
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 29.58 ml water
• 4.92 ml cornstarch, dissolved
• in 2 teaspoons water
• 1 fresh jalapeno chili, sliced

directions

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. 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.
4. 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.
5. To serve, garnish with chili slices.