Pepper Beef Steak

By edamame2003
July 21, 2011
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Author Notes: I saw flank steak and immediately thought grill. It's summer and it's my go-to. But I'm feeling nostalgic. This recipe is a basic stir-fry my dad used to make at our family-run restaurant. His holy trinity? Ginger, garlic, soy. That was the base for almost all of his dishes. The use of corn starch is two-fold--tenderize the meat and thicken the sauce.

In my book, it's a vintage dish. It used to be my favorite meal 30 years ago. For this recipe, I used late summer vegetables. You can use chili peppers or green peppers; scallions or onions; canned or fresh tomatoes.

Serves: 2 or 4 as an appetizer

  • 1 pound flank steak
  • 2 firm medium sized tomatoes (or 2 cups canned)
  • 1 medium bell pepper (or pint of padron, shishito or sweet heat peppers)
  • 4 scallions
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/4 cup Tamari or Soy
  • 2 tablespoons Shao Xing Cooking Wine
  • 1 tablespoon sesame oil
  • 1 tablespoon agave (or sugar)
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons corn starch
  • 3 tablespoons grape seed or canola oil
  1. Slice the steak into strips 2" long and 1/2" wide. Dice the tomato and bell pepper into about 1 inch pieces. Slice the green onion.
  2. Mix the minced garlic and ginger with soy, cooking wine, agave, sesame oil, pepper. Mix in corn starch until smooth.
  3. Divide the sauce into two bowls. In one bowl, marinade the beef. Reserve the second bowl.
  4. Heat a wok or pan over medium heat for about 1-2 minutes.
  5. Add oil to the pan and allow to heat for a minute.
  6. Saute the steak until both sides are brown and the sauce begins to thicken. This takes only about 3-5 minutes.
  7. Add tomatoes and peppers.
  8. Let the tomatoes soften for about a minute and add the reserved sauce and allow to thicken.
  9. Stir in the green onions.
  10. Serve over a bowl of hot rice.

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