I wish I knew where my mother got this recipe, because it’s really good! This dish has a different flavor profile from the Pepper Steak recipe I published in October: while that recipe has more of a sweet-and-sour taste from the ketchup used, this one is definitely classic “Chinese buffet” pepper steak. I highly recommend marinating the beef strips for several hours to tenderize the meat and allow the flavor to deepen.
I used dark soy sauce instead of the fermented bean paste, and followed my mother’s hand-written note to substitute in ground ginger instead of using sliced fresh ginger. While I am generally in favor of fresh ingredients, I think she made the right call: reading the recipe, it directs the cook to first stir-fry the ginger, then add the beef strips, and later remove the ginger. I don’t want to sit there with a pair of chopsticks picking thin slices of ginger out of my skillet when I could be getting on with dinner! Ain’t nobody got time for that.
- 1 pound steak (or lean beef cut of your choice), trimmed of fat and sliced into thin strips
- 1 tablespoon dry sherry
- 3 tablespoons soy sauce
- 1 1/2 tablespoons white sugar, divided
- 2 1/2 tablespoons cornstarch, divided
- 3 tablespoons peanut oil, divided
- 1 teaspoon minced garlic
- 1 medium green pepper, sliced into thin strips
- 1 medium red pepper, sliced into thin strips
- 1 small onion, sliced into thin wedges
- 1 1/2 tablespoons dark soy sauce
- 1/4 teaspoon ground ginger
- 1/2 cup chicken broth
In a medium bowl, combine the dry sherry, soy sauce, 1 tablespoon of the sugar, and 1/2 tablespoon of the cornstarch.
Add the beef strips to this marinade, and refrigerate for several hours.
In a large skillet or wok, heat 1 tablespoon of the peanut oil, and sauté the garlic, green pepper, red pepper, and onions over medium-high heat for 3 minutes.
Remove the vegetables from the skillet, and raise the heat to high.
Add the remaining 2 tablespoons of peanut oil, marinated beef strips, dark soy sauce, and ground ginger to the skillet, and cook for 2 minutes.
Add the chicken broth to the skillet, and bring to a boil.
Dissolve the remaining 2 tablespoons of cornstarch in 2 tablespoons of water, and add this mixture to the skillet along with the remaining 1/2 tablespoon of sugar.
When the sauce has thickened, return the vegetables to the skillet, and cook for 1 minute.
Serve over a bed of rice.
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