To impart a delicate nuttiness, sesame oil is the secret ingredient. Its measured use elevates the overall aroma and taste.
1 tablespoon Cornstarch
The binding agent in our sauce, cornstarch, ensures the perfect consistency. Its role is pivotal in creating a luscious, velvety texture that coats each ingredient.
Steak and Peppers: A Symphony of Textures
2–3 tablespoons Vegetable Oil
The canvas of our culinary masterpiece begins with a hot skillet and vegetable oil. This not only prevents sticking but also imparts a subtle richness to the dish.
1 ¼ lbs. Beef Petite Shoulder, Flank Steak, Skirt Steak, or Top Sirloin Steak
The heart of our Pepper Steak lies in the choice of beef. Opt for premium cuts like tenderloin, petite shoulder, porterhouse, or ribeye for a melt-in-the-mouth experience. If using flank steak, tenderize it first with a meat mallet.
Kosher Salt and Fresh Ground Black Pepper
Seasoning the beef with a pinch of kosher salt and fresh ground black pepper enhances the natural flavors and contributes to the browning process, crucial for texture and taste.
1 Red Bell Pepper, 1 Green Bell Pepper, 1 Yellow Onion
The vibrant trio of red, green, and yellow bell peppers, combined with thinly sliced yellow onion, not only adds a visual feast but also introduces a medley of textures and flavors.
1 tablespoon Minced Ginger, 2 Cloves Garlic
The aromatic duo of minced ginger and garlic forms the aromatic base, infusing the dish with layers of complexity. Their judicious use ensures a perfect balance without overpowering.
Crafting the Culinary Symphony
Whisking the Sauce
In a medium bowl, whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch. This potent elixir becomes the soul of our Pepper Steak, imparting a harmonious blend of flavors.
Searing the Beef
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