In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil. Add the beef in a single layer, ensuring a golden brown sear on both sides. This step not only seals in the juices but also introduces a delightful caramelized flavor.
Sautéing the Peppers and Onions
In the same skillet, add 1 tablespoon of olive oil. Sauté the peppers and onions until they just start to brown at the edges. This quick process maintains their crisp-tender texture, a hallmark of a perfect Pepper Steak.
Infusing Aromatics
Lower the heat to medium-low, adding a bit more oil if necessary. Introduce the minced ginger and garlic, stirring constantly for about 1 minute. Whisk the sauce and pour it into the skillet, allowing it to thicken to perfection.
Final Symphony
Reintroduce the cooked beef, peppers, and onions to the pan, stirring to coat them in the luscious sauce. Warm the ensemble for a few minutes, ensuring every component absorbs the rich flavors.
Notes for Culinary Success
Opt for high-quality cuts like tenderloin, petite shoulder, porterhouse, or ribeye for the beef.
Slice the onions and peppers into thin strips for a quick and crisp-tender stir-fry.
Mirin, though ideal, can be substituted with dry sherry and granulated sugar in a 3:1 ratio.
Stay vigilant during the stir-fry process; it demands undivided attention for optimal results.
Beyond the Basics: Serving Suggestions and Variations
Serving Suggestions
Pair your Pepper Steak with jasmine rice or stir-fried noodles for a complete meal. Garnish with finely chopped green onions and sesame seeds for an extra layer of visual and flavor appeal.
Wrap it Up
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