Making Pepper Steak That’s BETTER than Takeout
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- Опубликовано: 12 окт 2023
- This quick-cooking pepper steak recipe is loaded with bell peppers in an umami sauce for a better than take-out meal. You will love how fast this cooks and how tasty it is.
Ingredients for this recipe:
For the Steak:
• 1 pound flank steak
• 1 large egg
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon avocado oil
• 1 ½ tablespoons cornstarch
• ½ teaspoon baking soda
• 2 teaspoons ground black pepper
For the Stir-Fry:
• 1 large seeded julienne red bell pepper
• ¼ peeled thinly sliced yellow onion
• 2 julienne green onions
• 3 finely minced garlic cloves
• 2 teaspoons finely ground fresh ginger
• ½ cup beef stock
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
Serves 4
Prep time: 20 minutes
Cook time: 5 minutes
Procedures:
1. Thinly slice the flank steak against the grain and on a bias. See how I do this in the video.
2. Add the steak to a medium-sized bowl and mix it together with the egg, soy sauce, Shaoxing wine, oil, pepper, cornstarch, and baking soda. Set it to the side to marinate.
3. In the meantime, prepare the bell peppers, onions, green onions, garlic, and ginger.
4. To make the sauce, mix together the beef stock, soy sauce, oyster sauce, Shaoxing wine, sugar, lemon juice, and cornstarch until combined. Set it to the side.
5. Add the 3 tablespoons of oil to a large wok over high heat and heat until it begins to smoke lightly.
6. Place in the marinated steak and immediately push it up the sides to cover more surface area to sear the steak. Cook for 1 minute.
7. Stir fry the beef by placing a ladle, spoon, or metal spatula to the center of the pan, and using your other hand, rock the pan back and forth to stir while frying. Do this for 1 to 2 minutes or until the beef is cooked. Set it to the side on a plate.
8. Add 1 teaspoon of oil to the same wok over high heat and stir-fry the peppers and onions for 30 to 45 seconds.
9. Stir in the garlic and ginger for 30 seconds.
10. Add back the cooked steak.
11. Pour in ½ to 2/3 of the sauce and stir fry for 10 to 20 seconds to see if the ingredients are completely coated. If you enjoy more sauce, add the remaining. It is better to add a little at a time until the desired amount of sauce is achieved.
12. Finish by stirring in the green onions. 
Хобби
Chill the beef in the freezer for a bit then cut when firm-makes any slice thickness possible and uniform with ease :)
That looks incredible! I’m ADDICTED TO BILLY PARISI RECIPES AND VIDEOS!!! Yayy❤😊😊😊
One of my favorite dishes. I have two or three recipes, each one slightly different, each one delicious!
Love this! Definitely gonna make this one of these days! Thank you chef! ❤
Great recipe. Thanks for your instruction.
Thanks for recipe .
Thank you for sharing this recipe and it looks delicious 😋
Perfect Thank you 👍👍👍👍👍👍👍👍
I made this tonight. I added a little more onion than it called for and put garlic into the marinade. Flank steak was too expensive, but Ribeye was on sale. At the end, I also put in fresh sliced cherry tomatoes. This is totally 5 stars. Top notch. Thanks, Billy.
a true treasure of knowledge very well explained
Very delicious 😋 sooooo yummy 😋 food ❤❤❤❤
I might add broccolini to this in lieu of green peppers.
That way it has a little more "greenery" ha ha.
I think it's very wise to just use the red peppers here like Chef Billy.
For some reason, I find cooked green peppers to be too bitter for my taste.
Always disappointed when they're overused by restaurants b/c they're so cheap.
My Mom didn't like them, either-- maybe its genetic! Lol
So I'm so happy to have found this recipe! Thank you, chef!
Loved the green pepper diss😂
Hate’em 😂😂
I made this today.....And it was definitely better than my favourite restaurant food....Have leftovers for tomorrow and put chilli in it for tomorrow so to be abit different....Thankyou chef...😊
Thanks for giving it a shot!!
😋😋😋😋😋😋
Good prep made me a better cook.
100%
Can you link where to get your wok?
We call that noodle pancit canton in the Philippines. Yes we put some shreded chicken with chicken liver or pork sirloins. Want to taste Asian? Put some sesame oil you will never go wrong.
Do you happen to remember where you purchased your wok from?
Delicioso. What other then Oyster sauce can i use? My son is allergic to all sea food & Tree nuts.
There is vegan oyster sauce available.
@@danielmargolis3210 thank you 😊 🙏
Hope I don't come across as "that guy" but heat the wok to hot then add oil. Also wash the meat before you velvet it. Serious, rinse the meat under cold running water, squeeze dry and proceed.
Heating the wok before oil is very hard to display because most folks don’t understand that concept of how long before oil, etc. I don’t think the meat needs to be rinsed ahead of time. What would the advantage be?
@@ChefBillyParisi Back in the 70's I had a university room mate who was Asian. She taught me the technique. More currently, Kenj and Kimball (Milk Street) have promoted the method. Other than that I don't know what, if any, advantage there is. I do know my stir fry dishes are better than any of our peers and actually better than some of the local Asian restaurants. If it helps I also dislike green pepper.
All I can do is test it for myself. I’m just not sure it would do that much because the marinade would supersede. I can see squeezing out as much moisture as possible for the marinade to soak back in potentially. I’ll try and save this convo and get back when I do it.
Just fyi: Mi Trung Cao Cap is definitely not Chinese. It's Vietnamese.
You overcrowded the wok with beef. It boils, not bakes. Do it in 3 batches, or get beter gas burner
Not in the slightest, see this sear.