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.
Beef, Bell Peppers, Chillies, Hoisin Sauce, Lemon Juice
as one dish in a Chinese meal
medium Green Bell Pepper;
cut into 3” sections;
fresh Red Chilies
sliced into fine slivers;
Light Soy Sauce.
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,
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