Wok Hei, the smoky, charred flavor or well-cooked stir-fries can make or break Pepper Steak, the classic Chinese-American staple. Our version combines tender steak with bell peppers and onions in a savory black pepper-flavored sauce. For best results, we cook it on a wok set on an outdoor coal grill.
Servings:4 | Calories:299 | Total Fat:12g | Chol:74mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
Sat Fat 4g
Total Carb 18g
58% Flank steak
25% Others combined
10% Sesame oil
5% Corn starch
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4 inch thick strips 1/4 cup soy sauce (divided) 1/3 cup shaoxing wine or dry sherry (divided) 2 tablespoons corn starch 1/3 cup low-sodium homemade or store-bought chicken stock 1 tablespoon sesame oil 1 tablespoons sugar 1 tablespoon freshly ground black pepper 2 green bell peppers, cored and cut into 1 inch squares (about 2 cups) 1 red bell pepper, cored and cut into 1 inch squares (about 1 cup) 1 medium onion, cut into 1 inch strips from pole to pole (about 1 1/2 cups) 2 medium cloves garlic, finely minced (about 2 teaspoons) 2 teaspoons finely minced fresh ginger 3 scallions, whites only, finely minced 4 tablespoons vegetable, peanut, or canola oil Kosher salt to taste
Directions : View recipe directions on seriouseats.com