Steak Slices W Green Pepper Recipe

Prep and marinate steak

Pat the sliced steak dry with paper towels. In a bowl combine 3 tbsp soy sauce, 1 tbsp mirin (or sherry), 1 tsp cornstarch, 1 tsp salt and 1 tsp black pepper. Add the steak slices and toss to coat evenly. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Before cooking, remove steak from fridge (if chilled) and let come to room temperature for 10 minutes. Shake off excess marinade and reserve any liquid for the pan.

Prepare vegetables

While steak marinates, seed and slice the green bell peppers into 1/2-inch strips, thinly slice the onion, mince the garlic and grate the ginger. Slice scallions and keep separate the white and green parts if possible.

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced onions and cook, stirring, until they begin to soften, about 2–3 minutes. Add the green pepper strips and continue to stir-fry until peppers are bright and tender-crisp, about 3–4 minutes. Push vegetables to the side of the pan or transfer to a plate and keep warm.

In the same pan, add another 1 tablespoon neutral oil if needed. Add the minced garlic, grated ginger and the white parts of the scallions. Stir for about 20–30 seconds until fragrant, taking care not to burn the garlic.

High-heat sear

Increase heat to high and add 1 tablespoon vegetable oil for searing (from Beef & Marinade). Add marinated steak in a single layer, working in batches if necessary so pieces have room. Sear without disturbing for 1 minute, then stir and cook until just browned and medium-rare to medium, about another 1 minute. Remove steak to a plate and reserve any browned bits in the pan.

Make sauce

In a small bowl, whisk together 1 cup beef broth, 2 tbsp soy sauce (for sauce), 1 tbsp oyster sauce, 1 tsp brown sugar, 1 tsp sesame oil and the reserved marinade. In a separate small cup, mix 2 tsp cornstarch with 1 tbsp cold water to make a slurry.

Return the vegetables and any accumulated juices to the pan along with the seared steak. Pour the sauce mixture over everything. Bring to a simmer over medium-high heat, stirring to combine.

Once simmering, stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the steak and peppers. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed. If you want heat, add 1/4 tsp red pepper flakes now.

Turn off heat and stir in the green parts of the scallions and 1 tsp sesame oil for aroma. Toss briefly to combine.

Transfer steak slices with green pepper to a warmed serving platter. Serve immediately with steamed rice or noodles. Leftovers keep refrigerated up to 3 days; reheat gently to avoid overcooking the steak.