PEPPER STEAK

Pepper Steak image

Provided by NavyDoc13

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

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2 tablespoons oyster sauce
2 teaspoons cornstarch
1/4 teaspoon ground black pepper
1/4 teaspoon baking powder
3/4 lb flank steak, thinly sliced across the grain
1/3 cup low sodium beef broth
2 tablespoons chinese rice wine
2 tablespoons dark soy sauce
1 teaspoon sugar
1/4 teaspoon ground black pepper
2 tablespoons cooking oil, divided
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1 bell pepper, seeded and julienned
2 tablespoons water
1 teaspoon cornstarch, dissolved in
2 teaspoons water
1/2 fresh jalapeno, sliced

Steps:

Combine oyster sauce, 2 tsp cornstarch, 1/4 tsp black pepper, baking powder in a bowl. Mix well and add steak. Let the mixture marinate for at least 10 minutes.
Combine broth, rice wine, dark soy sauce, sugar, and remaining 1/4 tsp black pepper in a small bowl to make sauce.
Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add garlic and ginger to cook until fragrant. Add beef and stir-fry until no longer pink, about 1 1/2 to 2 minutes. Remove meat from wok.
Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute then add the 2 tbs water.
Stir-fry for another 2-3 minutes until tender-crisp.
Return meat to wok and add sauce. Bring to a boil then add cornstarch solution, stirring, until boils again and thickens.
Garnish with jalapeno slices and serve with rice.

Nutrition Facts : Calories 241, Fat 14, SaturatedFat 3.8, Cholesterol 57.8, Sodium 819.1, Carbohydrate 6.9, Fiber 0.8, Sugar 2, Protein 19.5