4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
2 pounds flank or top sirloin steak
1 Green bell pepper
1 Red Bell pepper
Yellow onion
Garlic
Ginger
Bean sprouts (Drained)
Soy Sauce
Better than bouillon beef base
Rice cooking wine
Vegetable or canola oil
Cornstarch
Seasonings
Salt
Black pepper
Chef Paul’s poultry magic
Red pepper flakes
Cayenne pepper
Tools you’ll need
Meat mallet (For tenderizing steak)
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion (Until minced), 1 green bell pepper (Into medium-sized chunks), and 1 red bell pepper (Into medium-sized chunks). Press 2 cloves garlic with a garlic press.
Step 2- Peel a small portion (1 ounce) of Ginger with a potato or fruit peeler. Press the ginger with a garlic press.
Steaks
Step 3- Hit both sides of each steak with the meat mallet. (Using the sides of the mallet that has the spikes on it.) Cut the steak into strips and set aside. If you want to rinse the steak off with cold water, you can do that.
Soy sauce cornstarch mixture
Step 4- Add 3/4 cup cool water and 1 and 1/2 tablespoons cornstarch into a small bowl. Stir all ingredients together and set aside.
Preheat fire to medium heat.
Step 5- Add cornstarch mixture, 1/4 cup rice cooking wine, 3 tablespoons soy sauce, 1/4 teaspoon red pepper flakes and 1/4 teaspoon cayenne pepper into a small pot. Let simmer for 4 minutes stirring occasionally. Let cool until it’s warm or let cool completely. You can also make this 2 days in advance.
Cooking the beef pepper steak
Preheat fire to medium heat.
Step 6- Add 2 tablespoons vegetable or canola oil into a large saucepan. Let get hot for 30 seconds.
Step 7- Add chopped yellow onion, chopped green and red bell peppers. Stir all ingredients together. Let sauté for 10 minutes stirring occasionally.
Step 8- Add pressed garlic, pressed ginger and 3.5 ounces in weight of bean sprouts (Drained). Stir all ingredients for 1 minute.
Step 9- Add steak strips, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chef Paul’s poultry magic and 1/2 teaspoon better than bouillon beef base. Stir all ingredients together. Let simmer for 6 to 8 minutes stirring occasionally.
Step 10- Add Soy sauce cornstarch mixture, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon chef Paul’s poultry magic. Stir all ingredients together. Let simmer for 3 to 4 minutes stirring occasionally. Once the cooking time has ended, turn your fire off. Let cool for 30 minutes to 1 hour before serving.
Quick tips- The gravy will thicken as it cools. For best results serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
