Franks Chinese Pepper Steak Recipes

PEPPER STEAK

Steps:

• 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.
• Combine broth, rice wine, dark soy sauce, sugar, and remaining 1/4 tsp black pepper in a small bowl to make sauce.
• 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.
• 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.
• Stir-fry for another 2-3 minutes until tender-crisp.
• Return meat to wok and add sauce. Bring to a boil then add cornstarch solution, stirring, until boils again and thickens.
• Garnish with jalapeno slices and serve with rice.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

BETTER THAN TAKE-OUT CHINESE PEPPER STEAK

Steps:

• Combine cornstarch, sugar, ginger with soy sauce; mix well.
• Add meat and stir.
• Get oil hot in deep dish skillet and add beef only, reserving soy sauce liquid.
• Meanwhile, cut up peppers and tomatoes.
• When beef is browned, add the peppers, tomatoes, garlic, water and reserved soy sauce liquid into skillet.
• Cook over medium to low heat until peppers are tender, about 10 to 15 minutes.
• Serve over rice (I prefer Jasmine rice).

FRANK'S CHINESE PEPPER STEAK

Steps:

• 1. Heat oil in large skillet until very hot. Add the meat and stir fry until nicely browned. Add the onion,water, garlic salt, and ginger. Bring mixture to a boil, cover and cook about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes or until peppers are tender. Add the tomatoes.Slide off burner until you add corn starch mixture.
• 2. Combine the sugar, corn starch, and soy sauce in a small bowl and whisk together until well combined. Add the mixture to the meat and pepper mixture, slide back on burner on medium/high heat and bring to a boil. Continue to cook, uncovered, until the sauce thickens. Serve over Steamed Rice.