msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
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Ms. Mofet's Pepper Steak
≈4 - 5 Servings
Garnish with toasted sesame seeds, sliced scallions and several drops of sesame oil and/or Hot chili oil if desired
≈4 - 5 Servings
- 1 lb. Beef - sliced into thin strips (sirloin, skirt or flank steak)
- 2 - 3 large cloves Fresh Garlic (≈2 - 4 tsp.) - grated
- ≈1 tsp Fresh Ginger - grated
- Ground pepper - to taste
- ≈1/4 - 1/2 tsp Fermented black bean paste
- 2 TBSP Canola oil
- 1 tsp Sesame oil
- 3 - 4 drops Hot chili oil
- 1 - 2 TBSP Mushroom flavored black/dark soy sauce (can use regular soy sauce)
- 2 tsp Cornstarch
- (Maggi garlic seasoning - dash to taste optional)
- (AP seasoning - to taste optional)
- Mix all above and allow to marinate for about 1/2 hour.
- 1 TBSP Soy Sauce
- 1 tsp. Cornstarch
- 1/3 cup Water
- Stir together in a cup set aside.
- 1 each Red, green, orange and yellow bell peppers (medium sized)
- 1 large Onion
- 3 large cloves Fresh Garlic (≈2 - 3 tsp.) - sliced thin or minced
- ≈1/2 - 3/4 lb. Snow peas - washed and cleaned (strings removed)
- Ground pepper - to taste
- Sea salt - to taste if needed
- ≈1/4 cup Peanut oil
- Slice peppers and onion into medium wide strips
- Heat large cast iron pan (or wok)
- Place 1/3 oil in pan and heat till hot but not smoking
- Cook meat in batches till just pink; adding oil to pan as needed (remove to bowl with tongs or slotted spoon as cooked)
- Add remaining oil to pan
- Add bell peppers, onion, and garlic to pan and stir-fry until onion is golden
- Add snow peas to pan and stir
- Season with ground pepper (and salt if needed)
- Add 1 - 2 TBSP water to pan; cover and steam till peppers and snow peas are just tender crisp
- Return meat to pan
- Add cornstarch mixture to pan and bring to boil
- Stir and cook till mixture thickens
Garnish with toasted sesame seeds, sliced scallions and several drops of sesame oil and/or Hot chili oil if desired