Pepper Steak

An oldie but a goodie. Ever wonder how Chinese restaurants get their meat so tender? The secret is in the marinade. This is another classic dish served at our restaurant.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons oyster sauce
• 2  teaspoons cornstarch
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon baking powder
• 3⁄4 lb  flank steak, thinly sliced across the grain
• 1⁄3 cup low sodium beef broth
• 2  tablespoons  chinese rice wine
• 2  tablespoons dark soy sauce
• 1  teaspoon sugar
• 1⁄4 teaspoon ground black pepper
• 2  tablespoons  cooking oil, divided
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon ginger, minced
• 1  bell pepper, seeded and julienned
• 2  tablespoons water
• 1  teaspoon cornstarch, dissolved in
• 2  teaspoons water
• 1⁄2  fresh jalapeno, sliced

Directions

1. Combine oyster sauce, 2 tsp cornstarch, 1/4 tsp black pepper, baking powder in a bowl. Mix well and add steak. Let the mixture marinate for at least 10 minutes.
2. Combine broth, rice wine, dark soy sauce, sugar, and remaining 1/4 tsp black pepper in a small bowl to make sauce.
3. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add garlic and ginger to cook until fragrant. Add beef and stir-fry until no longer pink, about 1 1/2 to 2 minutes. Remove meat from wok.
4. Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute then add the 2 tbs water.
5. Stir-fry for another 2-3 minutes until tender-crisp.
6. Return meat to wok and add sauce. Bring to a boil then add cornstarch solution, stirring, until boils again and thickens.
7. Garnish with jalapeno slices and serve with rice.