Kikkoman Chinese Pepper Steak Recipes

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

CLASSIC CHINESE PEPPER STEAK RECIPE

Steps:

• Cut steak across grain into thin strips, then into 1-inch squares; coat with 1 tablespoon stir-fry sauce. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir-fry about 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add peppers and onions; stir-fry 5 minutes. Stir in beef and remaining 1/4 cup stir-fry sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately. This recipe yields 4 servings.

MUSHROOM PEPPER STEAK

Steps:

• In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

CLASSIC CHINESE PEPPER STEAK

Steps:

• 1. Cut beef across grain into thin strips (or bites). Heat 1 tablespoon of oil into a wok/skillet over high heat.
• 2. Add beef and stir-fry for 1 minute; remove from pan. Add other 1 tablespoon of oil in same pan. Add peppers and onions; stir-fry for 5 minutes.
• 3. Stir in beef and 1/4 cup of sauce; cook and stir until vegetables and beef are coated and warm. Serve immediately.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.