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Triple Pepper Steak
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    Triple Pepper Steak

  • 1 pound flank steak, thinly slice diagonally
    Marinade:
  • 2 tablespoons oyster flavored sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon black pepper
  • 1/2 green, red, and yellow bell pepper, julienned
    Sauce:
  • 1/3 cup beef broth
  • 2 tablespoons rice wine or dry sherry
  • 2 tablespoons dark soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 3 tablespoons cooking oil
  • 2 tablespoons water
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • Jalapeno or serrano chili sliced for garnish
  • Procedures:
    Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until bell peppers are crisp-tender, 2 to 3 minutes. Remove bell peppers to a serving plate. Add remaining 2 tablespoons oil to wok, swirling to coat sides. Add beef and pan-fry until browned on both sides, but pink within, 1-1/2 to 2 minutes on each side. Remove the beef from the wok. Remove all but 1/2 teaspoon oil from wok. Add garlic and ginger; stir-fry until fragrant, about 10 seconds. Return beef to wok and add sauce; cook until sauce boils and thickens. Place beef over bell peppers and garnish with chili slices.

    From: Martin Yan's Culinary Journey Through China
    Posted By: Channel A ???
    Post Date: 1998

    *BACK TO CHINESE*







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