Quick Chinese Pepper Steak (Print Version)
# Ingredients:
→ For the beef
01 -
1 lb. skirt steak or flank, sirloin steak
02 -
1 tbsp coconut aminos or 2 tsp soy sauce
03 -
½ tbsp fish sauce
04 -
1 tsp toasted sesame oil
05 -
⅛ tsp black pepper
06 -
¼ tsp baking soda
07 -
2-2.5 tbsp tapioca starch or arrowroot starch
→ Aromatics and veggies
08 -
1.5 oz onion thinly sliced, or shallot
09 -
Half one whole green bell pepper sliced to strips
10 -
Half one whole red bell pepper sliced to strips
11 -
6 tbsp cilantro finely chopped
→ Sauce for pepper steak
12 -
0.5 tbsp olive oil
13 -
3 tbsp coconut aminos or 1.5 to 2 tbsp soy sauce
14 -
1 oz garlic grated, 7 large
15 -
0.5 oz ginger grated, 4 tsp
16 -
1 tsp tapioca starch or arrowroot starch
17 -
1/8 tsp ground black pepper
18 -
Pinch coarse sea salt
→ Other
19 -
1.5 tbsp avocado oil divided
# Instructions:
01 -
Thinly slice the beef against the grain. In a bowl, combine the beef with coconut aminos, fish sauce, sesame oil, black pepper, baking soda, and tapioca starch. Stir well and let it marinate in the fridge for 15-20 minutes while you prepare the vegetables.
02 -
Prepare the onion, bell peppers, and cilantro. Place the sliced onion and bell peppers in one bowl and chopped cilantro in a separate bowl.
03 -
In a small bowl, mix together olive oil, coconut aminos, grated garlic, grated ginger, tapioca starch, black pepper, and a pinch of sea salt. Set aside.
04 -
Heat a large cast iron skillet over medium-high heat and add 1 tbsp avocado oil. Add the marinated beef in a single layer and let it cook undisturbed for about 2 minutes until golden brown. Flip and cook the other side for about 30 seconds. Remove from heat and set aside with all the pan juices.
05 -
Using the same skillet (add 0.5 tbsp more oil if needed), sauté the bell peppers and onions over medium-high heat with a pinch of salt until crisp-tender, about 2 minutes.
06 -
Return the beef and juices to the pan. Give the sauce a quick stir and add it to the pan. Toss everything together for about 1 minute until well combined and heated through.
07 -
Remove from heat, garnish with fresh cilantro, and serve hot or at room temperature with rice.
# Notes:
01 -
This Chinese Pepper Steak features tender beef strips with sweet onions and crisp bell peppers in a savory sauce.
02 -
The baking soda in the marinade is the special trick that helps tenderize the beef.
03 -
For a spicier version, you can add longhorn Chinese green peppers (cowhorn or green cayenne peppers).
04 -
Store leftovers in an airtight container in the fridge for up to 4-5 days.