Spicy Pepper Steak. Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender.
Add the beef to bowl and stir to coat.
Recipe by J e l i s a.
Not sure what the Korean name is, we always called it Sukiyaki, but I don't think that's it.
You can cook Spicy Pepper Steak using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Spicy Pepper Steak
- It's 1 packages of stir fry steak.
- You need 2 tbsp of veggie oil.
- It's 1 cup of soy sauce.
- Prepare 1 each of green and red bell pepper.
- You need 1 of sweet onion chopped.
- It's 5 of dried chinese red chili peppers.
- Prepare 1 tbsp of garlic powder.
- You need 1 pinch of s & p or to taste.
- It's 1 tbsp of starch.
- You need 2 cup of water split.
Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Spicy Beef Pepper Stir Fry is a healthy dinner choice full of red and green bell peppers, broccoli, onions and steak in a slightly spicy ginger garlic soy sauce. Weekends are the perfect time to prepare stir fry. Pepper Steak Tips Why is my pepper steak tough?
Spicy Pepper Steak instructions
- in a bowl season steak with s & p and garlic powder. Add oil..
- In a large sautee pan, brown steak over high heat for about a minute or two..
- lower heat add peppers and onions, soy sauce and 1 cup water lower heat to medium and let simmer..
- once onions and peppers are cooked thoroughly, in a cup mix 1 cup very cold water with starch and pour over steak mixing well and allowing gravy to thicken. (May add more if you like a thicker gravy).
- note: you may add more dried chili peppers for more heat or omit for no heat at all. May also use red pepper flakes if you can't find dried chili peppers..
Beef top round steak is a leaner, less tender cut of meat. One way to get a more tender result is to use a meat mallet prior to cooking. Starting at one end of the steak and gradually working towards the other end, use the spiked side of the mallet to hit and flatten the meat evenly without. When it is very hot, throw in the onions and cook for less than a minute. Add the beef back to the pan along with the sauce.
