"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 04-06-2005, 03:29 PM   #1
Assistant Cook
archer_456's Avatar
Join Date: Apr 2005
Location: Georgia
Posts: 10
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.

archer_456 is offline   Reply With Quote
Old 04-06-2005, 03:42 PM   #2
Head Chef
Yakuta's Avatar
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Archer my husband really likes pepper steak and here is how I make mine.

Sliced Beef (I buy the precut, stirfry kind that comes from flank steak)
Green Bell Peppers sliced thinly
Yellow Onion sliced thinly
3-4 dried red whole arabol chillies
2 tbsp of oil
Chopped scallions for garnish

Sauce Ingredients:
2 tsp dark soy (makes a world of difference in color, try using that over the regular version)
1 tbsp of oyster sauce
1 tbsp of hoisin sauce
1/4 tsp of sesame oil

In a large saute pan or wok, heat the oil. When the oil is hot add the arabol chillies and then the beef and cook that on high heat until the beef is almost cook. Now remove the beef and chillies with a slotted spoon and reserve on the side.

In the same pan, add the ginger and garlic and saute them for a minute. Next add the onions and cook them on high for a minute. Next add the peppers and cook them for another minute or two. Now add the beef and sauce and let it all cook on high for a couple of minutes. Garnish with finely chopped scallions and serve with rice.

Note: The cornstarch is what you want to omit from the recipe. It makes the sauce thick and medium brown. Without the cornstarch and with the addition of the dark soy, oyster and hoisin the sauce will have it's own body without any thickening agent added to it and it will be nice and dark brown and clear.
Yakuta is offline   Reply With Quote
Old 04-06-2005, 03:46 PM   #3
Assistant Cook
archer_456's Avatar
Join Date: Apr 2005
Location: Georgia
Posts: 10
Wow that was quick, LOL. Thanks for replying Yakuta. I will try that recipe out and see what it does. It is definitely different than my current recipe.

Thanks, Tony
archer_456 is offline   Reply With Quote
Old 04-07-2005, 04:49 AM   #4
Sous Chef
masteraznchefjr's Avatar
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
in chinese resturants for pepper steak they use baking soda to rub the steaks and den uses high power water to wash away the baking soda. that is what makes the steaks in chinese resturants so tender. If you see that the steak is cooked but really really red on the inside then they must have put a lot of baking soda. just random information
masteraznchefjr is offline   Reply With Quote
Old 12-07-2005, 10:42 PM   #5
Master Chef
SierraCook's Avatar
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
I was going to make pepper steak tonight for dinner, but it did not happen. So, tomorrow I might just have to make it using Yakuta's recipe.
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 02:01 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.