Peppers may often be paired with beef-steak in the cookery of China, but the dish well-known as ‘Pepper Steak’ is much more a classic of American-Chinese cuisine. Today, I am presenting a version of the time-honored favorite, but I am doing it with a bit of a twist. First, I am using marinated Flank Steak, which is not commonly used, and I am first grilling my meat, before stir-frying, in order to impart another level of flavor…
- 3/4lb Flank Steak;
- 1 medium Green Bell Pepper;
- 2 Scallions, cut into 3” sections;
- 1-2 fresh Red Chilies, sliced into fine slivers;
- ½ tsp. Garlic Salt;
- 1 tsp. Sugar;
- 4 Tbsp. Lemon Juice;
- 1 tsp. Garlic Paste;
- ¼ cup Chicken Stock;
- 1 tsp. Cornstarch;
- 2 Tbsp. Hoisin Sauce;
- 1 Tbsp. Light Soy Sauce.
Flank Steak is very tough and fibrous and usually needs the help of a good marinade. For this recipe, sprinkle the steak on both sides with the garlic salt and sugar and then prick it all over with a thin skewer or knife-point to allow the marinade to penetrate. Pour the lemon juice over the steak in a suitable dish and put it in the fridge to marinate for several hours (or overnight), turning several times during the process.
Slice the green pepper into thin batons and blanch for a minute or so in boiling salted water. Immediately afterward, plunge the pieces into ice-cold water to arrest the cooking and preserve the color.
Next, blend the cornstarch with the chicken stock and mix in the Hoisin and Soy sauces. Set this aside for now.
When you are ready, grill the steak over a high flame until nicely browned on the outside but still rare at the center. Afterwards, remove the steak from the heat and let rest for five minutes or so before slicing it, against the grain, into 3” strips.
Now, add a few tablespoons of oil to a pan over high heat and quickly saute the scallion, chili slivers and garlic until their aroma rises.
Add the meat to the pan along with the drained green pepper pieces and stir-fry briskly until everything is well heated through but the beef still retains a little pink color.
Finally add the sauce mix and continue cooking until the sauce has thickened. Serve immediately, either over rice or noodles, or on its own platter as one of several dishes in a Chinese style meal.