Poppin Pepper Steak

Asian Take Away Night? Make Homemade Pepper Steak as good as a restaurant.

The secret with this pepper steak is not too much pepper, but just enough for a peppery flavour. For most pepper steaks, the pepper overwhelms the other ingredients, but with the recipe, the flavours are just right.

Part of the Asian Persuasion Range

Over time and trial and error I found a delicate balance, good for the taste Buds but giving it that authentic pepper steak texture and taste.

Recipe

Makes 2-4 Serves

Ingredients

300 Grams Rump Steak, or any other Steak

100 Grams Capsicum (Bell Peppers)

100 Grams Brown Onion or Spanish Onion

50 Grams Shitake mushrooms, or any other mushroom

230 Grams (2 Bunches) Bok Choy

15 Grams Chilli

20 Grams Garlic

Marinade

1 Teaspoon Sesame Oil

1 Teaspoon Peanut Oil

1 Tablespoon Corn Flour

Pinch of Salt

Pinch of Pepper

Sauce

1 Tablespoon Oyster Sauce

1 Tablespoon Soy

1 Tablespoon Hoisin

1 Teaspoon Sugar

1 Tablespoon Cracked Pepper

1 Teaspoon Corn Starch

150ml Water

Directions

Marinade your steak and use your hands to squish it so all the flavours are imparted. Let it sit for at least 30 minutes.

Cut your chilies in half lengthwise and take out the seeds. Alternatively, you can leave them in for extra heat. Cut them in half lengthwise again.

Peel your mushrooms. Set aside.

Cut them in sixths. Set aside.

Peel your onion. Slice it as shown in sixths. Set aside.

Dice your garlic and put it with your onion.

Cut your bok choy in thirds.

Dice your pepper up into chunky pieces.

In a bowl, mix all your sauce ingredients.

In a wok, heat up your oil. Once it starts to smoke, add your beef.

Rapidly fry your beef until almost cooked.

Take out the beef to drain. Add the onion and garlic in the wok. Add more oil if needed.

Cook the garlic and onion until translucent and browning slightly, tossing frequently. Since the wok will be hot so it will sauté quick.

Add your capsicum (peppers), chilli and mushrooms.

Cook for a few minutes. Once the mushrooms start to brown up, add your bok choy.

Cook until the bok choy is slightly wilted.

Add your beef back in.

Toss and cook until your meat is done. This should take about 2 minutes.

Drain your meat and vegetables.

Remove the oil from your wok and add your sauce on medium heat.

Once your sauce starts to bubble and thicken, add your meat and vegetables.

Toss until fully coated.

Serve and enjoy!