Chinese pepper steak??
Hello everyone, this is my first post, so be gentle, LOL. I finally got my wife to get over the dog and cat jokes that are associated with chinese foods, and now she is addicted to it like I am. Well, her favorite recipes are Pepper Steak and General Tso's chicken, and Egg rolls. So far I have been able to cook the Gen Tso's chk and egg rolls to near restaurant taste, my problem is the Pepper steak. I can cook it pretty well and we love it, but it's lacking the restaurant taste. Everything turns out perfect except for the gravy/sauce. My sauce turns out like a light brown sauce and semi thick not dark and clearish (restaurant stlye) looking, and it lacks that chinese distinctive flavour. Whats the secret??
The recipe I use calls for Soy, cornstarch, sherry, ginger, garlic, red pepper (I added this for our own personal touch), green onions, steak, peppers and onions. I can post the step by step recipe if anyone thinks it would be more helpful.
Any help will be very appreciated.