Make this easy classic Chinese takeout beef pepper steak at home in less than an hour. Seasoned and tenderized beef flank steak paired with fresh onions and assorted peppers on a hot flattop griddle. Bring the fun of Chinese stir fry to your own kitchen.
Shopping List:
7 ounces beef flank steak
¾ tsp. baking soda or as a substitute, baking powder. Just use 3 times the amount of baking soda, which in this case 2 ½ tsps. There is baking soda in baking powder but only a small amount.
¾ tbls. soy sauce
¾ tbls. oyster sauce
½ tsp. sesame oil
½ tsp. rice wine vinegar
½ tsp. sugar
¼ tsp. corn starch
1 tsp. real lime juice
½ tsp. minced ginger
½ tsp. minced garlic
¼ of a red, yellow and green bell peppers
¼ of yellow sweet onion
High temp cooking oil such as vegetable or canola (do not use olive)
Directions:
Slice the beef into thin strips and cut the onion and peppers into wedge shapes. Set aside.
Add the beef to a bowl and add the baking powder or soda and lime juice. Mix to coat and set aside for 20 minutes
After 20 minutes rinse the beef and strain, return to the bowl and add ¾ tbls. each of soy sauce, and oyster sauce, ½ tsp. sesame oil, ½ tsp. rice wine vinegar, ¼ tsp. corn starch and ½ tsp. sugar. Mix to coat and set aside for 30 minutes. This will allow your beef to come to room temperature.
Heat the Blackstone on high heat then add about 2 tbls. cooking oil.
Add the ginger and garlic and stir until fragrant.
Add the beef, another splash of oil and stir fry until light brown (no red), about 3-4 minutes then remove from the heat.
Add another 2 tbls. oil to the griddle then add ½ tsp. each of ginger and garlic. Stir until fragrant then add the onions and peppers. Stir fry for about 2 minutes then add 1 tbls. of soy sauce and ½ tbls. of rice wine vinegar and stir.
Add the beef and course black pepper and stir.
Serve immediately over steamed white rice.
Enjoy!
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