Go Back
Pepper Steak prepared with pre-Grilled Flank Steak
Print Recipe

Pepper Steak with a Twist

This Pepper Steak recipe adds a twist to a Chinese restaurant classic by grilling Flank Steak before slicing and stir-frying it with peppers.
Prep Time30 mins
Cook Time30 mins
Marinating Time8 hrs
Course: Main Dish
Cuisine: Chinese
Keyword: Beef, Bell Peppers, Chillies, Hoisin Sauce, Lemon Juice
Servings: 4 as one dish in a Chinese meal
Author: John Thompson

Ingredients

  • 3/4 lb 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.

Instructions

  • 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 marinate for several hours (or overnight), turning several times during the process.
  • Slice the green pepper into thin batons, blanch in boiling salted water and plunge the pieces into ice-cold water to arrest cooking.
  • Blend the cornstarch with the Chicken Stock, Hoisin Sauce and Soy Sauces, and set aside.
  • Grill the steak to rare over a high flame then rest for at least 5 minutes and slice it across the grain into 3” strips.
  • Stir-fry the Scallion, Chili slivers and Garlic over high heat until their aroma rises.
  • Add the meat to the pan along with the drained green pepper pieces and stir-fry briskly until all is heated through.
  • Add the sauce mix, stir-fry until the sauce has thickened and serve immediately,